Liver Fritters with Pickle Salsa
1 serving
40 minutes
Liver pancakes with pickled cucumber salsa are a harmony of flavors that combines the tenderness of chicken liver with the zesty freshness of cucumber salsa. This dish originates from Russian cuisine, where liver was traditionally used to create nutritious and hearty treats. The pancakes are soft, with a pleasant hint of rice that adds structure and makes them even airier. The pickled cucumber salsa with Dijon mustard and red onion fills the dish with bright, contrasting flavors, creating an appetizing play of textures and aromas. These pancakes are perfect for a cozy home dinner or as an original appetizer on a festive table. Serve them hot to fully reveal all the flavor nuances.
1
Wash the chicken liver and blend it in a blender.
- Chicken liver: 500 g
2
Boil the rice beforehand.
3
Add 1 egg to the liver mixture.
- Chicken egg: 1 piece
4
Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Add boiled rice and mix to avoid lumps.
- Boiled short-grain white rice: 100 g
6
Add 3 tablespoons of flour with a heap. Whisk until smooth, let it sit for 5-10 minutes.
- Wheat flour: 3 tablespoons
7
Fry liver pancakes in a pan greased with vegetable oil.
- Vegetable oil: 20 ml
8
Cut the pickles into very small cubes.
- Pickled cucumbers: 2 pieces
9
Combine cucumbers, finely chopped red onion, 1 teaspoon of Dijon mustard, and 1 teaspoon of vegetable oil. Mix well.
- Pickled cucumbers: 2 pieces
- Red onion: 0.5 head
- Wholegrain Dijon mustard: 1 teaspoon
- Vegetable oil: 20 ml
10
Serve the pancakes hot with a salsa of pickled cucumbers.
