Liver and Tzatziki Sandwich
2 servings
30 minutes
The sandwich is made from liver pancakes. They have very little flour, but there is a drop of sesame oil - with it, the bitter astringency of the chicken liver softens and acquires a sweet and smoky shade of fried seeds. In contrast to the rich taste of the pancakes, a cold tzatziki sauce is used - this is a Greek yogurt dressing that refreshes and brings out the flavors of any hot dish to which you deign to add it. The rest is a classic sandwich set: chopped tomatoes and lettuce leaves. Chef Evgeny Tsyganov came up with a restaurant version of camp food, which can be prepared even daily if you have a blender.
1
Prepare all the ingredients.
2
To prepare tzatziki, grate the cucumber and squeeze out the excess moisture.
- Cucumbers: to taste
3
Mix Greek yogurt, cucumber, and chopped cilantro. Add lemon juice and garlic pressed through a garlic press. Salt, pepper, and taste.
- Greek yoghurt: 100 g
- Cucumbers: to taste
- Cilantro: 20 g
- Lemon juice: to taste
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
4
Clean the liver of mucus and films. Transfer the liver to a blender and chop.
- Chicken liver: 200 g
5
Add roasted sesame and sesame oil to the blender. Season with salt and pepper.
- Sesame seeds: 1 teaspoon
- Sesame oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
6
Grease a cold skillet with butter and spoon the blender mixture into it to make small pancakes.
- Butter: 20 g
7
Fry the pancakes on both sides. Do the same with the remaining mixture.
8
Toast the bread in a dry pan or toaster.
- Bread: 4 pieces
9
Spread tzatziki on one slice of bread. Then add liver pancakes, a lettuce leaf, a couple of tomato slices, and a bit more tzatziki.
- Greek yoghurt: 100 g
- Chicken liver: 200 g
- Green salad leaves: 100 g
- Tomatoes: 150 g
10
Cover with the second half of the bread, cut the sandwich in half, and serve.
- Bread: 4 pieces
