Liver pancakes with vegetables
6 servings
60 minutes
Recipe taken from the magazine "Culinary Workshop".
1
Prepare the liver very carefully: remove membranes, cut the ducts, wash and dry it with a paper towel.
- Beef liver: 400 g
2
Cut into small pieces.
3
Put in the blender bowl.
4
Clean the onion and garlic, chop them, and add to the liver.
- Onion: 2 heads
- Garlic: 2 cloves
5
Chop the liver with vegetables into puree using a blender. If there is no blender, pass it through a meat grinder twice.
- Beef liver: 400 g
- Onion: 2 heads
- Garlic: 2 cloves
6
Add pumpkin puree, salt, pepper, and an egg to the liver mixture and mix thoroughly.
- Pumpkin puree: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
7
Add the oat bran and mix again.
- Oat bran: 5 tablespoon
8
Mix thoroughly until a homogeneous mass is obtained.
9
Heat the pan.
10
Dip a culinary brush in olive oil and coat the pan with a thin layer.
- Olive oil: to taste
11
Spoon the liver dough to form pancakes and fry on both sides until golden brown.
12
Prepare the filling. Chop the onion, grate the pumpkin or cut it into cubes.
- Onion: 2 heads
- Pumpkin: 200 g
13
Heat oil in a pan and sauté the onion for 2 minutes.
- Olive oil: to taste
14
Place the pumpkin, add a little water, and simmer the vegetables until soft for about 7-10 minutes.
- Pumpkin: 200 g
15
Season with salt and pepper, add sour cream.
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 3 tablespoons
16
Heat for another 3-5 minutes. Remove from heat.
17
Serve the pancakes with vegetables, garnished with parsley.
- Parsley: to taste