How to cook delicious chicken liver cutlets. How to cook delicious chicken liver cutlets according to a step-by-step recipe with photos. Recipe for delicious and juicy chicken liver cutlets with onions and carrots - step by step photo recipe

Delicious and budget-friendly dish for the whole family

30 minutes Serves 6 Easy

Chicken liver is undeservedly considered an inexpensive, budget product. At the same time, it is more easily absorbed by the body than beef or pork, and in terms of iron content it is in no way inferior to them. In addition, chicken liver is easier to prepare. Even a newbie in the kitchen can handle it. All dishes turn out very tender, tasty, without bitterness.

1. Prepare the ingredients: peel the onion, defrost the liver. The liver does not need to be soaked in milk; it is immediately suitable for cooking.

2. Grind the chicken liver along with the onion in a meat grinder.

3. Beat in the egg, salt and pepper. You can sprinkle your favorite seasonings, they will improve the taste of the dish.

4. Add sifted flour. Mix thoroughly. The consistency of the resulting mass should resemble pancake dough.

5. Fry the cutlets over medium heat in a well-heated frying pan with plenty of oil. Approximately 7-10 minutes on each side. First, with the lid closed, after turning it over, open the lid.

6. Serve with any side dish. A particularly good combination is with mashed potatoes made with milk and butter.

Chicken liver cutlets are simply delicious

Chicken liver is versatile enough for many dishes. It is tender, juicy and almost never bitter. No pre-soaking or long cooking is required. In a word, if you are planning to make liver cutlets, it is best to make them from chicken offal. Often the liver is sold together with hearts, there is no need to sort it out, it’s even tastier. These cutlets are good as a hot meat dish or as a component for a burger.

The liver goes very well with the aroma of fresh herbs. Supplement the dish according to our recipe with step-by-step photos with dill or parsley, it will only benefit from it. Minced liver is ideal for preparing cutlets in shaped shapes for children (stars, hearts, etc.).

Cooking time: 45 minutes. Makes 6-7 servings.

Ingredients for cutlets:

chicken liver – 600-700 g;
onion – 2 heads;
egg;
ground black and white pepper – ¼ teaspoon;
sea salt – 1 teaspoon;
dried dill – 1 teaspoon;
vegetable oil for frying – 4-5 tbsp. spoons.

How to cook chicken liver cutlets

Rinse chicken liver thoroughly before cooking. There is no need to trim the fat, this will make the cutlets juicier. It is enough to cut each large piece into 2-3 pieces. Grind the offal in a meat grinder.

Peel and chop the onion in the same way, through a meat grinder. If the onion comes out large, you can do it again.

Beat the egg into the minced meat and beat with a fork until smooth. Salt the mixture, pepper and add dried dill. Fresh can burn when fried, but dried is ideal for this purpose.

Mix the minced meat thoroughly. If it turns out to be too liquid, add 1-2 tablespoons of flour or oatmeal. After this, the minced meat must be left to swell; this will take about 15 minutes.

Fry the liver cutlets in a sufficient amount of vegetable oil and do not turn them over ahead of time. Otherwise, a strong crispy crust will not come out. To do this, heat a frying pan and pour about 2 mm of vegetable oil. When it is hot enough, spoon out the minced liver. Fry the cutlets over medium heat, covered, for 3-4 minutes. Turn over to the other side and fry until done.

Place the finished cutlets on a plate lined with a napkin to absorb excess oil. Sprinkle the dish with chopped dill or green onions when serving. Bon appetit!

Chicken liver cutlets

Liver is a very healthy product, which is why I bring to your attention chicken liver cutlets. The delicate structure of the minced meat makes this dish simply magnificent.

Description of preparation:

1. The recipe for making chicken liver cutlets should begin by soaking the liver in milk. It is best to cut it into small pieces, put it in a deep bowl and cover with milk for at least 30 minutes. This way you can rid your liver of unpleasant bitterness.
2. During this time, you can prepare other ingredients. Peel the carrots and grate on a fine grater.
3. Peel the onion and cut into small pieces.
4. Remove the liver from the milk and let it drain well. You can use a colander for this.
5. Pass the liver and onions through a meat grinder.
6. Add eggs and carrots to the minced meat.
7. Salt and pepper to taste.
8. Then add flour little by little, mixing the mass thoroughly. The consistency should resemble sour cream. When the minced meat begins to thicken, leave it for 10-15 minutes. During this time, the flour will absorb excess liquid and it will be possible to evaluate the consistency of the minced meat. If necessary, add more flour.
9. Pour a little vegetable oil into the frying pan and heat it well.
10. Place the cutlets in a frying pan with a tablespoon and fry on both sides until an appetizing golden crust.

You can add 1 more potato to this simple recipe for chicken liver cutlets, but even without it the cutlets turn out quite juicy.
The finished cutlets can be placed on paper napkins to remove excess fat. They are best served hot, but they are also delicious cold.

Purpose: For lunch / For dinner
Main Ingredient: Meat / Offal / Liver
Dish: Hot dishes / Cutlets
Geography of cuisine: Russian cuisine

Chicken liver cutlets - 8 recipes for liver cutlets

Liver is a healthy product that should be in the diet of every family. If your family doesn’t like it fried or stewed, then an excellent solution would be to make chicken liver cutlets. By choosing the right recipe, they can be made soft, juicy and tender.

Classic chicken liver cutlets

According to the classic recipe, the dish contains simple, accessible ingredients, including: carrots, 2 onions, salt, 900 g of chicken liver, 2 selected eggs, 120 ml of milk, 9-10 large spoons of wheat flour, a pinch of salt and a mixture of ground peppers.

The liver is washed, finely chopped and soaked in cool milk for half an hour.
The carrots are grated on a fine-mesh grater, and the onions are cut into miniature cubes. Happy owners of a vegetable peeler can take advantage of its functions.
The prepared liver and onions are passed through a meat grinder.
Carrots and eggs are added to the mixture. The minced meat is salted and peppered.
All that remains is to add the flour and let the mixture sit for 20-25 minutes.
The cutlets are placed with a spoon into a frying pan with hot oil and traditionally fried on both sides.

By placing the treat immediately after frying on a napkin, you can rid it of excess fat.

Oven recipe

The oven will allow you to make the dish under discussion low in calories. It will include: large potatoes, 570 g of chicken liver, onion, salt, a large spoon of oatmeal, ground black pepper, 90 g of hard cheese.

First, using a special blender attachment, oatmeal is turned into crumbs. Then she chops the onions, liver and potatoes.
All ingredients are mixed. Finely grated cheese, salt, pepper or any other spices are added to them.
The minced meat is placed in small silicone molds.
The dish is cooked in a hot oven for 20 minutes.

The dish can be served with any garlic sauce. Garnish with canned green peas.

With added rice

White rice cereal will make the cutlets more satisfying and nutritious. In addition to rice (1 cup), you will need to take: half a kilo of liver, salt, half a glass of wheat flour, a chicken egg, a pinch of a mixture of peppers, and an onion.

The liver with peeled onions, salt and peppers turns into homogeneous minced meat.
The rice is cooked until tender in salted water.
Ready-made cereals, eggs and flour are added to the resulting mass. Its quantity may differ from the declared volume. When adding flour, you need to monitor the thickness of the dough.
Cutlets are fried in any fat in a frying pan without a lid.

The finished dish goes well with any vegetable side dish.

Fluffy liver cutlets

To make the treat luscious, semolina is added to it. The cereal absorbs moisture, swells and makes the cutlets lighter and airier. To prepare the dish, take: 340 g of chicken liver, onion, salt, 3 large spoons of semolina, egg, aromatic herbs.

The peeled vegetable is twisted with the liver, which has been previously washed and dried with a paper towel.
All other ingredients are added to the mixture.
After mixing, you need to leave the minced meat to “rest” for half an hour. This will allow the semolina to swell sufficiently.
The cutlets are fried in hot oil until golden brown.

If the resulting treat turns out to be slightly damp, you need to put it in a frying pan, pour in a little water and simmer for 5-7 minutes with the lid closed.

Chicken liver cutlets in a slow cooker

Pots in a miracle pan always turn out less greasy than in a regular frying pan. In addition, the multicooker generally makes the cooking process easier. It will include: half a kilo of liver, a choice egg, a white onion, salt, 4 large spoons of wheat flour and the same amount of fatty sour cream, aromatic herbs. How to deliciously cook liver cutlets in a slow cooker is described below.

Peeled onions and liver are crushed in a blender.
Sour cream, flour, salt, and spices are added to the ingredients. After mixing, the mass is left in the refrigerator for 10-15 minutes.
The formed cutlets are placed in the oiled bowl of the device and cooked on both sides in the “Frying” program.

Served with ketchup.

With semolina

With semolina, the dish turns out more fluffy and soft. The recipe includes the following ingredients: 430 g of chicken liver, large onion, salt, selected chicken egg, aromatic herbs, 4 large spoons of semolina.

The liver is thoroughly washed, gets rid of everything unnecessary (films, veins), after which, together with onion pieces, it turns into homogeneous minced meat. It is convenient to do this using a special blender attachment or meat grinder.
Semolina, seasonings, salt and a chicken egg are immediately added to the resulting mass.
After thoroughly mixing the ingredients, they are left for about 15 minutes. During this time, the cereal should swell.
All that remains is to fry the products on both sides until golden brown.

With mushrooms

Mushrooms go well with chicken liver. For cutlets, it is best to use champignons (420 g). From the products taken: 920 g of liver, 2 medium onions, a large spoon of sour cream, salt, dried dill, 80 g of hard cheese, 2 selected eggs, 3 large spoons of wheat flour.

Mushrooms and onions are peeled and cut into small pieces. These components are fried in well-heated oil until cooked, then cooled.
Hard cheese is grated on a grater with large cells.
The liver is cleaned, cut, and doused with boiling water. After draining the water, the meat also cools.
The two masses are mixed, dill, salt, cheese, sour cream and wheat flour are added to them. After kneading, the minced meat is put in a cool place for half an hour.
When the specified time has expired, you can start frying the cutlets. They are laid out on the frying pan with a spoon and lightly crushed.

The dish is delicious served with any spicy garlic sauce, such as one made from unsweetened yogurt, chopped herbs and granulated garlic.

With rice - a la meatballs

These cutlets can be made in different shapes. Either make them flat standard or roll them into balls to make delicious meatballs. A ready-made dish of any shape will surely please not only adults, but also the youngest members of the family. They are prepared from the following products: half a kilo of chicken liver, a large chicken egg, a white onion, a pinch of aromatic herbs, a large spoon of potato starch, 160 g of rice, salt.

Rice is boiled in salted water until tender.
The liver is thoroughly washed, gets rid of all blood vessels and films, and then ground with a blender.
The onion is peeled and cut into small cubes.
A chicken egg, potato starch, vegetables, aromatic herbs and salt to taste are added to the by-product mass.
All that remains is to pour the finished cooled rice into the minced meat. If desired, you can grind half of the cooked cereal at the very beginning along with the chicken liver.
Small cutlets are formed from the resulting mass. They need to be fried in a small amount of fat on both sides.

Serve the treat slightly cooled, garnished with finely chopped herbs.

The liver is washed, finely chopped and soaked in cool milk for half an hour.
The carrots are grated on a fine-mesh grater, and the onions are cut into miniature cubes. Happy owners of a vegetable peeler can take advantage of its functions.
The prepared liver and onions are passed through a meat grinder.
Carrots and eggs are added to the mixture. The minced meat is salted and peppered.
All that remains is to add the flour and let the mixture sit for 20-25 minutes.
The cutlets are placed with a spoon into a frying pan with hot oil and traditionally fried on both sides.

By placing the treat immediately after frying on a napkin, you can rid it of excess fat.

Oven recipe

First, using a special blender attachment, oatmeal is turned into crumbs. Then she chops the onions, liver and potatoes.
All ingredients are mixed. Finely grated cheese, salt, pepper or any other spices are added to them.
The minced meat is placed in small silicone molds.
The dish is cooked in a hot oven for 20 minutes.

The dish can be served with any garlic sauce. Garnish with canned green peas.

With added rice

The liver with peeled onions, salt and peppers turns into homogeneous minced meat.
The rice is cooked until tender in salted water.
Ready-made cereals, eggs and flour are added to the resulting mass. Its quantity may differ from the declared volume. When adding flour, you need to monitor the thickness of the dough.
Cutlets are fried in any fat in a frying pan without a lid.

The finished dish goes well with any vegetable side dish.

Fluffy liver cutlets

The peeled vegetable is twisted with the liver, which has been previously washed and dried with a paper towel.
All other ingredients are added to the mixture.
After mixing, you need to leave the minced meat to “rest” for half an hour. This will allow the semolina to swell sufficiently.
The cutlets are fried in hot oil until golden brown.

If the resulting treat turns out to be slightly damp, you need to put it in a frying pan, pour in a little water and simmer for 5-7 minutes with the lid closed.

Chicken liver cutlets in a slow cooker

Peeled onions and liver are crushed in a blender.
Sour cream, flour, salt, and spices are added to the ingredients. After mixing, the mass is left in the refrigerator for 10-15 minutes.
The formed cutlets are placed in the oiled bowl of the device and cooked on both sides in the “Frying” program.

Served with ketchup.

With semolina

The liver is thoroughly washed, gets rid of everything unnecessary (films, veins), after which, together with onion pieces, it turns into homogeneous minced meat. It is convenient to do this using a special blender attachment or meat grinder.
Semolina, seasonings, salt and a chicken egg are immediately added to the resulting mass.
After thoroughly mixing the ingredients, they are left for about 15 minutes. During this time, the cereal should swell.
All that remains is to fry the products on both sides until golden brown.

From the specified amount of ingredients you get about 15-17 small cutlets.

With mushrooms

Mushrooms and onions are peeled and cut into small pieces. These components are fried in well-heated oil until cooked, then cooled.
Hard cheese is grated on a grater with large cells.
The liver is cleaned, cut, and doused with boiling water. After draining the water, the meat also cools.
The two masses are mixed, dill, salt, cheese, sour cream and wheat flour are added to them. After kneading, the minced meat is put in a cool place for half an hour.
When the specified time has expired, you can start frying the cutlets. They are laid out on the frying pan with a spoon and lightly crushed.

The dish is delicious served with any spicy garlic sauce, such as one made from unsweetened yogurt, chopped herbs and granulated garlic.

With rice - a la meatballs

Rice is boiled in salted water until tender.
The liver is thoroughly washed, gets rid of all blood vessels and films, and then ground with a blender.
The onion is peeled and cut into small cubes.
A chicken egg, potato starch, vegetables, aromatic herbs and salt to taste are added to the by-product mass.
All that remains is to pour the finished cooled rice into the minced meat. If desired, you can grind half of the cooked cereal at the very beginning along with the chicken liver.
Small cutlets are formed from the resulting mass. They need to be fried in a small amount of fat on both sides.

Serve the treat slightly cooled, garnished with finely chopped herbs.

If adults mainly like dishes made from offal, then the situation with children is more complicated. For example, it is necessary to include liver dishes in your diet at least sometimes, since it contains a large amount of iron. Thanks to the consumption of liver-based dishes, you can increase the level of hemoglobin in various types of anemia. This is especially true for children. But boiled or stewed, children do not always eat this product. But making cutlets from the liver is an excellent solution in this case. In this article we will share with you a recipe for chicken liver cutlets.

Cooking chicken liver cutlets

In our opinion, the recipe presented below is the most successful of all the variety. It produces juicy, tasty and tender cutlets that your household will eat with pleasure. And if you also prepare a fragrant side dish for them, then such a dinner will have no price at all.

So, to prepare liver cutlets according to our recipe, you need to prepare the following set of products:

chicken liver – 450-500 g
eggs – 1 pc.
butter – 30-40 g
sour cream – 2 tbsp.
onion – 1 pc.
salt - to taste
ground pepper - to taste
flour – 3-4 tbsp.
vegetable oil - for frying

Now let's get down to cooking the cutlets:

Place the butter in a small bowl and place over low heat until it melts. Then set it aside to cool slightly. You can also melt it in the microwave - here proceed based on the available means.
Now let's take care of the liver. Cut off all excess films, veins, and fats from it. Then wash under running water. Place the washed liver in a colander to drain all excess liquid. Then grind it in your usual way. The most common is, of course, through a meat grinder. But you can use both a food processor and a blender for these purposes.
Next, take the onion, peel it, wash it thoroughly and chop it in the same way as chicken liver. Separately, break the egg in a container, mix it lightly until the yolk and white become a homogeneous mass. Now pour the egg into the liver with onions. Mix the whole mass well. Add salt and ground pepper during the process. This amount of salt will require about 1 tsp. with a slide, and pepper - 1/2 tsp, but you add spices, focusing on your taste.
Now add sour cream and warm melted butter to the cutlet mass. Mix everything until the mass becomes homogeneous.
At the final stage, slowly add flour, constantly stirring the mixture so that no flour lumps form. Let all this beauty stand for 5 minutes and we can start frying.
Place the frying pan on the fire and pour in sunflower oil as you would for regular cutlets. After the oil has warmed up well, start pouring the resulting minced liver into the frying pan with a tablespoon. The cutlets look like pancakes, that is, they spread a little. When the cutlets acquire a golden brown crust, use a special spatula to turn them over to the other side. We also fry until golden brown, then place on a plate or in a saucepan.
So we fry all the cutlets until the cooked mass is finished. That's all - the most tender chicken liver cutlets are ready to eat. These cutlets are perfect as a main dish if served with some kind of side dish. You can also make sandwiches with them. So, for example, this can be a wonderful breakfast instead of the usual sandwiches with cheese and sausage. In general, here you can serve them to your household as you wish.

And now we will share with you some tips that may be useful to you in preparing liver cutlets:

If you think the cutlet mixture is too thin, you can add more flour to achieve the consistency you want.
You can also add a crushed clove of garlic to the cutlets if you like its flavor.
You can also use semolina instead of flour. But in this case, the prepared mass will have to stand for 40-45 minutes so that the semolina swells well. Only after this can you start giving liver cutlets.

By the way, liver cutlets according to the recipe we proposed can be prepared not only with chicken, but also with beef or pork liver. But it’s worth saying that chicken liver makes them the most tender.

In some recipes, a little soda is added to the liver cutlets to make them fluffier. You can also take note of this nuance.
If you really like greens, you can chop them into cutlet mixture. This will not make the liver cutlets taste any worse, but quite the contrary.
You can also add your favorite seasonings to the minced meat. In general, here you are guided purely by your taste and the preferences of your family.

So, in fact, we introduced you to all the nuances, as well as a detailed recipe for making chicken liver cutlets. Don’t be lazy, prepare this dish for your family. And rest assured that they will be delighted with such a wonderful dish.

One of the most useful products, which contains a huge amount of amino acids and microelements necessary for every body, is liver. Even a small portion of this product can provide a daily or even monthly requirement of some vitamins.

But many of us, especially children, do not really like this food. One reason for this is the slightly bitter taste that the finished dish may have. Today I want to tell you my recipe for making fluffy liver cutlets from chicken liver.

In addition, I will share several secrets of frying tender and juicy cutlets without the usual bitterness. Let's get started!

Chicken liver cutlets

Kitchen utensils and appliances: knife, cutting board, blender, sieve, frying pan, spoon, spatula, stove or hob.

Ingredients

Let's start the cooking process

We wash 300 g of chicken liver in running water and remove any remaining veins.
Grind it in a way convenient for you to a minced mass. I will do this with an immersion blender, or you can use a regular one.
Peel 1 carrot and also chop it almost to a puree.
Combine the chopped carrots with the prepared minced liver and mix until smooth.
Add 1 egg, a little salt and ground black pepper to the prepared mass (I add 1 pinch each, and you can do it according to your taste preferences). If you like to use any other spices in your cooking, add them too.
Cut 100 g of balyk into small strips and add to the minced meat.
Add 2 tbsp. l. sifted flour and stir until all flour lumps dissolve.
The resulting minced meat should be quite liquid. Place it on foil, folding the edges higher, and put it in the freezer for 30 minutes. When it freezes a little, it will be easier to make cutlets.
Heat the frying pan as hot as possible and pour in 0.5 tsp. sunflower oil.
Scoop the minced meat with a spoon and place it in the pan. Fry over low heat on each side for 4-5 minutes.
We do the same until the minced meat is finished.

Chopped chicken liver cutlets are ready, you can decorate and serve!

Video recipe

If you still have questions about how to cook liver cutlets from chicken liver, I invite you to watch a short video recipe, which describes all the stages of preparation in no less detail.

Basic truths

When choosing the main ingredient, you should pay attention to its texture, color and smell. It should not be very dark or light, with a pleasant, slightly sweet smell, with a shiny and smooth surface. Try to always purchase fresh rather than frozen foods.
Chicken liver must be doused with boiling water before using it, then the slight bitterness will go away.
You can also use a meat grinder to grind it.
You can also use semolina in preparing this dish. Moreover, there are several options: chicken liver cutlets can be kneaded with semolina; for this, instead of flour, you need to add approximately 3-5 tbsp. l. cereals Or you can prepare it from a mixture of 50 g of flour and 30 g of semolina.
The cutlets can be fried on both sides only until a crust forms, and then transfer them into a mold, previously moistened with a small amount of warm drinking water, and put them in a preheated oven to finish cooking. If you have a steamer on hand, it will do the job perfectly. Even children can be pampered with a dish prepared this way.

How to decorate and what to serve with

Decorate the finished dish with a sprig of parsley or cilantro and serve warm. This dish goes well with almost any side dish, be it porridge, pasta, or any potato dish.

In addition, a vegetable salad made from seasonal ingredients will be an excellent addition to the cutlets. This dish is often served with onion and sour cream sauce. It will be the best addition to cutlets, as it gives the dish a delicate taste and overcomes possible bitterness. In preparing liver cutlets, you can use not only chicken liver, but the main thing is not to forget about the characteristics of this or that ingredient.

For example, special attention in preparation should be paid to the main ingredient. Since it is quite hard, be sure to remove all films, veins and large vessels. Despite this fact, this liver is considered the most useful. But pork is more tender when cooked, but may have a slight bitterness. This “deficiency” is almost invisible in the liver of young animals. Therefore, take this fact into account when choosing it for cooking.

If you have your own secrets for preparing such dishes, and perhaps additions to mine, be sure to share them in the comments on the site. I wish you bon appetit!

Chicken liver cutlets are great for diet and baby food. They are quick and easy to prepare; even a novice housewife can handle them. The authors of the site have prepared simple and detailed recipes for preparing this delicious, hearty and healthy dish.

Connoisseurs of dietary nutrition can use the recipe for steamed liver cutlets or try the option with rolled oats. To make tender chicken liver cutlets even more tender, use the recipe with semolina and kefir sauce. Everyone will find an option to their liking. Simple ingredients and simple instructions will make the cooking process easy and quick.

Ingredients:

chicken liver – 600 grams;
onions – 2 pieces;
eggs – 3 pieces;
carrots – 2 pieces;
flour – 75 grams;
pepper mixture, salt.

Cooking method:

Finely chop the liver. Grate three carrots, chop the onion finely. Place liver and onion in a bowl. Add eggs and flour. Add the pepper mixture and salt. Mix. Spoon into the pan. Fry covered on each side for 4 minutes.

Chicken liver cutlets in the oven

Ingredients:

chicken liver – 350 g;
onion – 1 pc.;
fresh parsley - 3-4 sprigs;
egg – 1 pc.;
wheat flour – 2–3 tbsp. l.;
salt - to taste;
breadcrumbs;

for tomato sauce:

onion – 1 pc.;
carrots – 1 pc.;
parsley - 1 bunch;
tomato paste – 4 tbsp. l.;
water – 1.5–2 tbsp;
vegetable oil – 2–3 tbsp. l.;
salt and spices - to taste.

Cooking method:

Wash the chicken liver thoroughly and cut it into small cubes. Then put the liver in some deep bowl and add finely chopped onions. Wash the parsley, chop it finely, and place it in a bowl with the other ingredients.

Mix the resulting mass thoroughly and add salt to taste. Beat in the chicken egg and mix everything again. Add wheat flour and mix again. Scoop up a little of the resulting mass for the liver cutlets with a spoon and roll each cutlet in breadcrumbs.

Place the formed cutlets on a baking sheet, which we first grease with vegetable oil and put it in the oven, where we bake the cutlets on each side for about 15–20 minutes.

Now prepare the tomato sauce. Cut the onions into half rings and the carrots into strips. Wash the greens thoroughly and chop them finely. Fry the onions and carrots in a well-heated frying pan, and then add tomato paste and water. Salt and pepper to taste and add finely chopped herbs.

Place the cutlets in the pan and simmer for 15 minutes. Baked chicken liver cutlets are quite easy to prepare, and the whole process took just over an hour! They can be safely served with boiled rice, pasta or buckwheat. This delicious dish can also be served on its own.

Steamed liver chicken cutlets

Ingredients:

Chicken liver 300–400 g;
Onion 1 pc.;
Cheese 20 g;
Salt;
Spices to taste.

Cooking method:

A few important secrets to make the dish perfect:

Silicone molds are better; it’s easier to remove the cutlets from them. Unfortunately, there is no way without molds; the liver is very liquid.

You don't need an egg, the liver itself binds very well. It will keep its shape perfectly after cooking.

Of course, you can’t do without a chopper or a food processor (the one that cuts). It won't be the same in a meat grinder. Chopper literally grinds the liver into slurry.

Chop the onion in a chopper. Then add liver, salt, spices to the onion and chop everything again. Cut the cheese into small cubes, as in the photo. Sprinkle the cheese into the liver mixture. Mix everything with a spoon.

Pour water into the slow cooker. Place a steam container in the multicooker. Place the molds in a steam container, usually you need 3-4 pieces, depending on the mixture and the capacity of the molds. Pour the mixture into molds. Close the multicooker. Set the “steam or stew” mode for 35 minutes. Carefully remove the cutlets from the pans. Serve with your favorite side dish.

Chicken liver cutlets with rice

Ingredients:

chicken liver - 550 g;
rice – 100 g;
eggs – 2 pcs.;
starch – 20 g;
ground black pepper – ½ tsp;
vegetable oil – 100 g;
salt – 1 tsp;
onion – 1 pc.

Cooking method:

To make cutlets, you can use not only chicken liver; tender turkey liver is also suitable. It is better to add long-grain rice to cutlets, since this type of rice sticks together less when cooked. Round rice may form a lump and it will be very difficult to

Boil the fluffy rice (not mushy). After cooking, place the rice in a sieve, rinse under cold water and leave in the sieve for some more time until the water is completely drained. From a chicken liver washed under running water, use a sharp knife to remove veins, films and pieces of fat.

Peel the onion, chop into several pieces and grind in a blender. Then add the liver to the blender and grind it all together until smooth. Next, put eggs, salt, pepper, starch into the minced meat and beat everything again with a blender.

Pour minced liver from a blender into a saucepan, add rice and stir the cutlet mixture with a spoon. This is how the minced meat turned out, medium in thickness and homogeneous in consistency.

All we have to do is fry the cutlets. To do this, heat a frying pan with sunflower oil and, using a small ladle or tablespoon, place the minced cutlets into the frying pan. Fry on each side for three to four minutes, remove to a plate lined with paper napkins to remove excess fat.

We remove the napkins and transfer the liver cutlets with rice to a plate. You can serve the cutlets at the table as an independent dish.

Chicken cutlets made from liver and cottage cheese

Ingredients:

Minced chicken 300 g;
Chicken liver 200 g;
Cottage cheese (tastes better when 9%) 100 g;
1 large onion;
1 medium Potato;
Sunflower oil (for frying);
2 eggs;
Salt, pepper, seasoning for cutlets (all to taste).

Cooking method:

Through a meat grinder (or blender) we grind the minced meat - chicken liver (pre-peeled of all excess) - onions - potatoes. Mix everything well - add 2 eggs - cottage cheese - salt - pepper - seasoning - mix well.

Place the cutlets in a frying pan heated with oil and fry over low heat, the first side for 10 minutes, the other side for 10-15 minutes under a closed lid. Bon appetit.

Chicken liver cutlets with rolled oats

Ingredients:

Chicken liver 400 g;
Chicken egg 2 pcs.;
Onion 1 pc.;
Oat flakes 4–5 tbsp. l.;
Wheat flour 1 tbsp. l.;
Sour cream 2 tbsp. l.;
Salt pepper.

Cooking method:

Wash the liver, remove films. Cut into small cubes. Finely chop the onion. Grind the flakes into crumbs in a blender. Combine liver, onion, eggs and sour cream. Add salt, pepper and mix well. Add oat crumbs. Stir and leave for 10 minutes.

If after this the mass is liquid, add flour. Fry the cutlets on both sides in a frying pan with the addition of vegetable oil.

Chicken liver cutlets with carrots

Ingredients:

500 g chicken liver;
2 potatoes;
4 carrots;
1 onion;
3 tbsp. l. wheat flour;
1 chicken egg;
spices to taste.

Cooking method:

Wash the liver, grind in a blender or pass through a regular meat grinder. Pre-boil the potatoes, then chop them and pass them through a meat grinder along with pieces of carrots and onions. Mix with liver, add spices as desired and table salt

Break a chicken egg into a bowl with the rest of the ingredients. The next step is to sift the flour and add it to the prepared mass. Mix everything thoroughly. If your minced meat is too liquid, you will end up with pancakes instead of cutlets, so you can increase the amount of flour if necessary

Using a spoon, place the minced meat into a heated frying pan. Fry the cutlets on both sides until fully cooked. To make the dish more juicy, at the end of the cooking process, it is recommended to add a small amount of water and simmer them for 2-3 minutes under a closed lid.

Chicken liver cutlets with semolina and kefir sauce

Ingredients:

chicken liver – 600 g;
semolina – 175 g (7 tablespoons);
onion – 70 g (1 medium onion);
carrots – 150 g (1 medium carrot);
egg – 1 pc.;
sunflower oil – 60 ml;
salt;

For kefir sauce:

kefir – 200 ml;
curry seasoning – 1 teaspoon. spoon;
ketchup – 2 table. spoons;
dill or parsley.

Cooking method:

Pass the liver through a meat grinder. Then do the same with the onion. Add grated carrots, salt and, if desired, a lot of pepper or garlic passed through a press to the minced meat. Mix everything.

Beat the egg into the minced meat and add semolina. Mix everything well and leave the semolina to swell for about 20 minutes. This time can be used to wash the dirty dishes that have accumulated. Pour oil into a frying pan and heat it.

There is a little trick on how to make fluffy chicken liver cutlets. To do this, you first need to lay out an incomplete tablespoon of minced meat. Literally after a few seconds, when the “pancake” has already taken shape and has stopped spreading across the pan, place a little more minced meat on top.

Fry the cutlets with the lid open over medium heat for about 2 minutes on each side.

In this way, fry all the chicken liver cutlets with semolina, after which you can start preparing the sauce. To do this, you need to add seasonings, tomato sauce or ketchup, and finely chopped herbs to kefir. Mix everything and taste it. If necessary, add a little salt or sugar.

Cutlets go well with any side dish - mashed potatoes, pasta, rice and salads. Kefir sauce will make them even more appetizing.

Delicious liver cutlets are easy to prepare. With a few simple ingredients, a little time and some creativity, you can create a delicious, healthy and easy meal that the whole family will enjoy. There can be many variations in preparation; don’t be afraid to add something of your own or remove from the recipe something that doesn’t suit you. This dish does not require strict adherence to the recipe. Good luck in your culinary creativity!