Dietary beef liver pancakes
12 servings
90 minutes
Dietary beef liver pancakes are a dish of Russian cuisine filled with a deep tradition of using offal in nutrition. Beef liver, with its rich flavor and nutrient composition, turns into tender, nutritious pancakes. Soaking in milk beforehand removes the bitterness of the liver, while onion and carrot add natural sweetness and juiciness. Using whole grain flour makes the dish not only dietary but also more nutritious. Frying without oil or with minimal olive oil helps maintain the lightness of the dish. These pancakes are perfect for breakfast or a light lunch and can be served with yogurt sauce or fresh vegetables. The simplicity of preparation makes them an excellent choice for those who value healthy and tasty food.
1
Clean the liver from membranes and veins, rinse it, cut it into small pieces for convenience (after that, you can soak it in milk for at least an hour to get rid of bitterness), then puree it in a blender.
- Beef liver: 1 kg
2
Chop the onion in a blender as well.
- Onion: 2 pieces
3
Grate the carrot on a fine grater.
- Carrot: 1 piece
4
Add onion and carrot to the liver puree, beat in eggs, salt (1 tsp per 0.5 kg of liver or to taste), add spices and flour (you can use ground oats or any other whole grain flour), mix well until smooth.
- Onion: 2 pieces
- Carrot: 1 piece
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Khmeli-suneli: to taste
- Turmeric: to taste
- Ground dried garlic: to taste
- Whole grain flour: 4 tablespoons
5
Let the prepared mixture sit for 30 minutes for the flour to swell and the future pancakes not to fall apart.
6
It's better to use a non-stick pan and fry without oil, or use a few drops of olive oil for each portion of pancakes.
- Olive oil: 2 tablespoons
7
Spoon the dough onto a heated skillet (1 tablespoon per piece, 4 at a time) and fry on medium heat for a few minutes (not longer!) on both sides until golden brown.