Pork liver cutlets with starch and rice

Very tender, soft cutlets. It's impossible to break away! My kids just love liver in any form. it is hearty, tasty and healthy. But most of all they like cutlets from it. Most recently, I tried them with the addition of rice from a friend, and of course I borrowed this recipe. Now I can share it with you. Admire the liver patties recipe with a photo selection.

ninaola

Recipe author

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Composition / ingredients

Servings:

Pork liver

0.5

Fig (boiled)

0.5

Onion

Eggs

Starch

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 14 g

Fats 9 % 3 g

Carbohydrates 50 % 17 g

144 kcal

GI: 29 / 71 / 0

Step-by-step cooking

Cooking time: 3 h

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We take beef liver, of course you can also pork, but then it must be soaked in milk for about two hours, otherwise it will be bitter. Then we pass it through a meat grinder together with onions. You should already have ready-made rice, that is, boiled. Here we add it to the minced meat, as well as egg, starch and all sorts of spices, I mean salt and pepper. The rest of these cutlets will be superfluous. You can also put a spoonful of mayonnaise, then they will be juicier. Now spoon it into a hot frying pan and fry on both sides. I make them thin so that they can then be put on bread, and here's a ready-made sandwich for you. I would still advise the cutlets to put out a little. To do this, I put it in a bowl, add quite a bit of water and in the microwave, you can just put it in the oven for five minutes.