Composition / ingredients
Step-by-step cooking
Step 1:
How to choose the right chicken liver? It is better to buy fresh chilled liver. In frozen form, it is difficult to consider it, because there is a risk of buying a stale product. A sign of repeated freezing is pinkish ice crystals on the surface. The high-quality by-product has a brown color with a burgundy shade. Yellowish, greenish spots, too dark color – a sign of corruption. The smell should be sweet, not sour.
Step 2:
Rinse the chicken liver well, remove the films and fat, dry with paper towels. Cut into large chunks or leave as is.
Step 3:
Put the liver, paprika and salt in the blender bowl.
Step 4:
Beat well until smooth. If you don't have a blender, scroll through the meat grinder.
Step 5:
Pour sesame seeds and flour into the resulting mass. Flour may need more or less, since its properties are different. Focus on the desired consistency of the dough. It should be viscous, like pancakes.
Step 6:
Mix well until smooth so that there are no lumps.
Step 7:
Let the dough stand for about 5 minutes so that gluten is released from the flour. Thanks to this, the cutlets will keep their shape better.
Step 8:
Pour a little vegetable oil with a high smoking temperature into the pan. Warm it up well. Place a round cooking ring with a diameter of 8-10 cm on the surface of the pan . Pour a little (about 1-2 tablespoons) of liver dough into it. If you don't have a ring, just put the dough with a spoon in the form of pancakes. Wait a little for the mass to seize and remove the ring.
Step 9:
Fry the cutlets on medium heat for another 1 minute. Turn over and fry for another 1 minute. Fry all the other cutlets in this way. Serve hot with sour cream sauce. To prepare it, mix sour cream and mayonnaise in equal proportions in a small container, add 1-2 garlic cloves passed through the press, chopped dill. Stir, serve in a separate saucepan or creamer. Bon appetit!
If desired, the liver can be crushed in a blender with small onions or red onions.
Of additional spices, 1-2 garlic cloves and chopped herbs (basil, cilantro, parsley, dill) passed through the press will be suitable.
Be prepared for the fact that you may need a little more or less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties, read this article
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chicken liver - 140 kcal/100g
