Chicken liver pancakes

4 servings

20 minutes

Chicken liver is a delicate, capricious substance that requires additional skill. The main scourge of the liver is its bitter taste. To get rid of it, pour boiling water over it before cooking, or even better, soak it in milk for a couple of hours.

Energy value per serving

• Calories: 233.2
• Proteins: 26.9g
• Fats: 9.6g
• Carbohydrates: 10g

Ingredients

• Chicken liver: 500 g
• Onion: 1 pc
• Chicken egg: 1 pc
• Wheat flour: 2 tbsp
• Vegetable oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the veins from the liver.

   Required ingredients:

   • Chicken liver: 500 g

2. Peel the onion and chop it coarsely.

   Required ingredients:

   • Onion: 1 piece

3. Mix liver, onion, egg, and flour in a blender.

   Required ingredients:

   • Chicken liver: 500 g
   • Onion: 1 piece
   • Chicken egg: 1 piece
   • Wheat flour: 2 tablespoons

4. Heat a medium-thickness pan and wipe it with oil. You can use an oiled napkin or half a peeled raw potato on a fork to wipe it — also oiled. Use a little oil to keep the pancakes tender.

   Required ingredients:

   • Vegetable oil:  to taste

5. Fry on both sides for about 1 minute — then they turn out super tender.

   Required ingredients:

   • Vegetable oil:  to taste

6. Serve with sour cream or natural yogurt.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste