Chopped liver cutlets with herbs
4 servings
25 minutes
Chopped liver cutlets with greens are a cozy dish of Russian cuisine that combines the tenderness of chicken liver and the freshness of greens. The origins of this recipe trace back to traditional village kitchens where liver was used to create nutritious and tasty dishes. The cutlets turn out airy, with a soft texture and rich flavor enhanced by the aroma of dill and parsley. During preparation, layers of liver mixture and greens create an interesting visual effect and add juiciness. These cutlets are perfect for dinner or festive gatherings; they can be served with mashed potatoes, fresh vegetables, or sour cream sauce. Easy to prepare, they retain all the benefits of liver and delight with their rich taste.
1
Cut the liver into small cubes. Add sour cream or mayonnaise, mix, and refrigerate for 30–60 minutes.
- Chicken liver: 500 g
- Sour cream: 150 g
2
Meanwhile, prepare the filling. Finely chop green onions, parsley, and dill, and mix well.
- Spring onion: 6 pieces
- Parsley: 5 sprig
- Dill: 5 sprig
3
Break an egg into a separate bowl, whisk it, add flour, and whisk again. Add the egg-flour mixture to the liver. Season with salt and pepper and mix well.
- Chicken egg: 1 piece
- Wheat flour: 2.5 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Place the liver mixture in a heated pan with vegetable oil, one tablespoon at a time, and top with about one teaspoon of greens. On top of the greens, add another tablespoon of the liver mixture. Fry the liver patties on both sides until cooked through.
- Chicken liver: 500 g
- Spring onion: 6 pieces
- Parsley: 5 sprig
- Dill: 5 sprig
5
Place the cooked cutlets on a paper towel to remove excess fat.
