Liver pancakes

Cooking time:

1 hour

Active time:

1 hour

Complexity:

Average

Need to defrost

Prepare classic liver pancakes with cream and sour cream to make more tender. And add greens to the sour cream sauce - it will be both healthier and tastier.

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Recipe "Pancakes from the liver"

Ingredients for 6-8 servings

frozen beef liver

450 g

cream 15%

150 ml

bulb onions

1 pc (200g)

vegetable oil

4 tbsp. spoons

fresh medium carrots

1 pc (120g)

chicken egg S0

2 pcs.

fresh dill

2-3 sprigs

baking powder

3 g

salt

1/2 tsp or to taste

ground black pepper

1/4 tsp or to taste

sour cream 15-20 %

4 tbsp. spoons

flour

2 tbsp. spoons

For the sauce:

sour cream 20%

150 ml

fresh parsley

a couple of twigs

onion green

2 feathers

salt

1/4 tsp or to taste

Step 1/13

Wash and dry the liver. Cut into large pieces and put in the bowl of a combine harvester or blender.

Step 2/13

Cut the onion into half rings.

Step 3/13

Heat a frying pan with 2 tbsp. tablespoons of vegetable oil and fry the onions until golden brown 3-4 minutes.

Step 4/13

Wash, peel and chop the carrots on a coarse grater.

Step 5/13

Add to the onions and continue cooking over medium heat for another 5-7 minutes.

Step 6/13

Add cream, sour cream, salt, eggs to the liver.

Step 7/13

Roughly chop the dill and also put in a blender with the rest of the ingredients.

Step 8/13

Put the fried onions and carrots in the bowl of a combine or blender.

Step 9/13

Add 2 tbsp. spoons of flour, baking powder, pepper and grind everything until smooth.

Step 10/13

Heat a frying pan with 2 tbsp. tablespoons of vegetable oil. Place the prepared pancake "dough" in the pan in batches.

Step 11/13

Fry for 2 minutes on each side.

Step 12/13

Make the sauce. Finely chop the green onions and parsley and mix with sour cream, salt, mix.

Step 13/13

Serve ready-made liver pancakes with sour cream sauce.

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Snack

For a picnic

Ingredients for 6-8 servings

frozen beef liver

450 g

cream 15%

150 ml

bulb onions

1 pc (200g)

vegetable oil

4 tbsp. spoons

fresh medium carrots

1 pc (120g)

chicken egg S0

2 pcs.

fresh dill

2-3 sprigs

baking powder

3 g

salt

1/2 tsp or to taste

ground black pepper

1/4 tsp or to taste

sour cream 15-20 %

4 tbsp. spoons

flour

2 tbsp. spoons

For the sauce:

sour cream 20%

150 ml

fresh parsley

a couple of twigs

onion green

2 feathers

salt

1/4 tsp or to taste

Nutritional value per 100 g

Calories

211 kcal

Proteins

11 g

Fats

14 g

Carbohydrates

9 g

Saturated fat

5 g

Dietary fiber

1 g

Added sugar

0 g

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