Pork liver pancakes
Composition / ingredients
5
servings:
Cooking method
1. Peel the liver from the veins, wash and soak in milk for 40 minutes.
2. Peel the carrots.
3. Chop the liver and carrots in a blender, add egg, salt, soda and spices.
4. Add semolina, stir and let stand for 25 minutes.
5. Fry pancakes in vegetable oil in a well-heated frying pan on both sides until browned.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Baking soda - 0 kcal/100g
- Pork liver - 109 kcal/100g
