Liver is a product that not everyone loves. And all because of its dryness and specific taste. In fact, you can prepare the most tender and juicy dish from the liver - pancakes.

They are great for various side dishes, for sandwiches, can serve as a good snack, and most importantly - healthy.

In addition, a big advantage of beef liver pancakes is the ease of preparation and availability of ingredients.

Beef liver pancakes - general principles of preparation

Beef liver has a lot of films and veins that are difficult to remove; a little skill is required. But it's okay if some remains.

The product is still crushed, and along with it the veins.

The washed and cleaned liver is cut into pieces and passed through a meat grinder, scrolled in a food processor or chopped with a blender.

What else is added to pancakes:

Eggs. They bind the constituent ingredients, prevent the pancakes from falling apart, and make it easier to turn over when frying.

Flour. Thickens the dough, absorbs released juices, and connects all the ingredients.

Vegetables. They dilute the liver taste, giving the dish juiciness and tenderness.

Spices. In addition to salt, you can add pepper, meat seasonings, paprika, nutmeg and much more to the dough.

Dairy products can also be used in the dough: cream, sour cream, kefir. Sometimes mayonnaise is added. Pancakes are often prepared with cereals, mushrooms and other products that help diversify the taste.

Pancakes are served on their own or with side dishes. As a sauce, you can use sour cream or a mixture of it with herbs, garlic, pepper and salt. Sometimes pancakes are stewed in gravy after frying, which makes the products even more tender.

Recipe 1: Ordinary beef liver pancakes

The most common recipe for beef liver pancakes, many people know it and prepare it this way. Despite its simplicity, the dish turns out tender, juicy, and the dryness of the main product is not felt at all.

Half a kilo of liver;

Spoon of sour cream;

2-3 tablespoons of flour (you can add semolina);

A clove of garlic.

1. Wash the liver, remove visible films and cut into pieces that can easily pass through a meat grinder.

2. Peel the onion and garlic, cut into several parts.

3. Pass the liver and vegetables through a meat grinder with a fine strainer. Add salt, flour, pepper, sour cream and break the eggs. If you add semolina, you need to let the dough sit for half an hour so that the cereal swells. Mix the mixture with a spoon.

4. Heat oil in a frying pan. For a dietary dish, you can use non-stick dishes and cook without fat or lightly grease the surface to form an appetizing crust.

5. Use a spoon to scoop up the dough, place it in a frying pan in the form of pancakes and fry on both sides until cooked. Usually 1-1.5 minutes is enough for each side. Place the finished pancakes on a paper towel to absorb excess fat.

Recipe 2: Beef liver pancakes with rice

Adding rice gives beef liver pancakes additional satiety, cereal dilutes the taste and the dish turns out much larger. You can serve it with side dishes or on its own.

500 grams of liver;

100 grams of dry rice;

2 onions;

A little flour.

1. Rice must be washed, then boiled in water until tender, but the grains must remain intact. We drain the water.

2. Pass the liver and onions through a meat grinder and mix with boiled rice.

3. Salt and pepper the mixture, you can add any seasonings. Add 2-3 tablespoons of flour and bring the dough to the desired thickness. If you need thin pancakes, for example, for sandwiches, then do not add a lot of flour. For thick and fluffy products in the form of cutlets, you need to make the dough thicker.

4. Fry the pancakes in hot oil. Or grease a baking sheet with oil, spread the resulting dough and cook in the oven.

Recipe 3: Beef liver pancakes with zucchini

Well, they make pancakes from zucchini, and they make them from the liver. Why not combine these two recipes? The result is healthy, light and juicy beef liver pancakes with a zucchini flavor. A wonderful summer dish.

400 grams of zucchini;

400 grams of liver;

2 onions;

5 spoons of flour;

Parsley.

1. Peel the zucchini, three on a fine grater. If the vegetable is too juicy, you can squeeze it slightly.

2. Peel the onions and carrots, cut them into pieces for grinding in a meat grinder. But if you wish, you can simply finely chop or grate it.

3. We wash the liver and cut it into arbitrary slices. Large and visible films can be removed immediately.

4. Pass all the prepared ingredients through a meat grinder, mix with grated zucchini, add chopped parsley, eggs, flour. Don't forget to salt and pepper the dough.

5. Fry the pancakes in a frying pan and serve with sour cream.

Recipe 4: Beef liver pancakes with carrots

The peculiarity of these beef liver pancakes is their beautiful color and unusual taste. Carrots need to be fried in a frying pan before adding. But if you want to prepare a lower-calorie option, you can simply simmer with a little water or bake the vegetables in the oven.

400 grams of liver;

250 grams of carrots;

40 grams of flour;

Butter.

1. Peel the carrots, chop them finely and fry them in a frying pan with butter. There is no need to fry it too much, just brown it slightly.

2. Grind the liver with the onion. You can pass it through a meat grinder or simply punch it with a blender.

3. Mix the liver mass with carrots, add flour, eggs, and salt. You can put any spices for meat.

4. Fry carrot pancakes with liver on both sides until golden brown. They can also be served with any side dishes, salads, fresh and pickled vegetables.

Recipe 5: Beef liver pancakes with a surprise

Recipe for amazing beef liver pancakes with filling. Hard cheese is used as filling, but if desired, you can use any other processed product. Similarly, you can prepare pancakes with other fillings: vegetables, mushrooms, herbs. But there shouldn’t be too much filling, add a little at a time.

300 grams of liver;

60 grams of cheese;

Garlic clove;

A little flour;

1. Finely grate the cheese and garlic and simply mix together. Set the filling aside. If desired, you can add hot pepper and chopped herbs to it.

2. Chop the liver and onion. Add all other ingredients and knead the dough. It is very important that the mass is not too thick. The pancakes should be thin.

3. Pour oil into a frying pan and spoon out thin pancakes. Immediately put a little cheese filling in the center and pour the dough on top again. As soon as the product is fried on one side, turn it over and brown the other. The heat should not be too high so that the liver has time to cook inside and the cheese to melt.

4. These pancakes can be served with any side dish, eaten as an independent dish, or also placed on a sandwich.

Recipe 6: Beef liver pancakes with mushrooms

To prepare these pancakes you will need mushrooms. You can use regular champignons, fresh or frozen. You can also take wild mushrooms, but you will first need to boil them for 15 minutes in boiling water. You can add pickled mushrooms to the liver dough, but in this case remember that they already contain salt, cut them very finely.

Half a kilo of liver;

Half a glass of kefir;

300 grams of mushrooms;

A pinch of soda;

60 grams of flour.

1. Chop the mushrooms not very coarsely and fry them in a frying pan. If raw champignons are used, then about 5 minutes. If boiled mushrooms, then 2 minutes is enough. There is no need to fry marinated foods; strain off the liquid well and chop finely.

2. Finely chop the onion and send it to the mushrooms. Cook together for another two minutes; if desired, you can add a chopped clove of garlic at the end.

3. Twist the liver in a meat grinder.

4. Add a little soda to kefir and mix. As soon as the reaction passes, mix it with the liver. Pour the mushrooms into the mixture and break the eggs. Salt the dough and season with flour, pepper to taste. Let the mixture sit for half an hour.

5. Fry the pancakes in the usual way, you can bake them in the oven.

Recipe 7: Liver pancakes with creamy sauce

An option for making pancakes that simply melt in your mouth. For the sauce you will need cream or sour cream; the fat content can be any. This sauce goes especially well with rice, buckwheat and pasta.

700 grams of liver;

2 onions;

4 tablespoons flour;

Nutmeg.

300 ml water;

300 ml cream;

Garlic clove;

Spoonful of flour.

1. Remove the films from the liver and remove the ducts. Cut into pieces and pass through a meat grinder. Similarly, chop the peeled onions.

2. Add eggs, flour, a pinch of nutmeg and salt, add flour and knead the dough.

3. Fry the pancakes on both sides, set aside, and prepare the sauce.

4. Peel the onion and cut into small cubes. Chop the garlic.

5. Place a frying pan on the stove, pour a little oil and fry the onion. At the end we throw in the garlic.

6. Dilute the flour with water, pour it into the frying pan, let the sauce boil, reduce the heat and simmer for 2 minutes. Salt and pepper.

7. Pour the cream into the sauce, let it boil and immediately put all the liver pancakes into the frying pan, cover with a lid and turn on. There is no need to simmer, just let it sit for 15 minutes and you can take a sample.

Instead of wheat flour, you can put semolina in the dough for beef liver pancakes, the products will turn out more fluffy and airy. You can also add corn flour, rice, buckwheat, oatmeal and even just bran. The dish will become much healthier and enriched with fiber. But pancakes with breadcrumbs are especially delicious.

To prevent the liver from becoming bitter, the product can be cut into slices and poured with fresh milk. Soak for at least half an hour. The same technique allows you to make the liver juicier and more tender before frying into pieces.

You can put not only fresh vegetables in liver pancakes, but also fried ones. This will only make them tastier. In addition to onions and carrots, you can also add cabbage, eggplant, bell peppers, pumpkin and even potatoes. Experiment and create new tastes in your kitchen!

If the dough for liver pancakes sits in the refrigerator for a while, it will become thicker. Take this fact into account if you do not plan to fry the products immediately and add less flour.

Do pancakes break during frying, do not turn over and do not hold their shape well? Just add another egg to the dough, you can add a little flour.

The taste of the liver is specific. But those who like it love to eat this offal, rich in microelements, in various dishes. Liver pancakes are one of them. If you have a processed product on hand, preparing flatbreads on the stove does not take much time. The article contains the best recipes from cow, pork and chicken liver.

The beneficial composition of the liver includes a large list of trace elements, minerals, amino acids, vitamins and enzymes, as well as “good” cholesterol. It also contains a lot of protein. Beef offal is more valuable than pork and poultry. It belongs to dietary food. The calorie content of the dish according to the classic recipe is about 145 kcal/100 g.

Making pancakes starts with purchasing quality ingredients. Signs of fresh liver:

1. Uniform color with a predominance of brown shades.
2. The smell is sweetish, reminiscent of milk. A sour amber, on the contrary, indicates that the product is stale.
3. The cut area is moistened and has a porous structure.

Attention! Good products are removed on the farm from blood vessels, lymph nodes, and the gallbladder and its ducts.

Ingredients:

• liver - 0.5 kg;
• flour - 110 g (1/2 tbsp.);
• chicken egg - 2 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sour cream 10% - 2 tbsp. l.;
• salt - 1 tsp;
• ground black pepper - to your taste.

Step-by-step cooking method:

1. Wash a piece of liver under running water and remove films from its surface. Immerse in water or milk for 30 minutes. This technique will eliminate the bitterness from the taste of the finished pancakes.
2. Cut the offal into large pieces. Grind everything together with the chopped onion in a blender or using a meat grinder.
3. Add sour cream, flour and eggs to the resulting minced meat. Finely grate the carrots.
4. Work well with the spoon. In the bowl you should get a homogeneous mass for the pancakes. The thickness is like medium-fat sour cream.
5. Add pepper and salt and stir again. Cover with a towel or cling film. Leave in a warm place for half an hour.
6. Heat the frying pan. Lubricate it with oil. Spoon out the liver dough using a regular tablespoon.
7. Fry on both sides over medium heat. You should not keep liver pancakes on the stove for a long time. The product loses its taste when roasted for a long time. The external sign of readiness of the pancakes is a golden crust.

Pork liver dish

Pork liver is juicier and fattier than beef liver. In appearance it has a light tone. And the composition is somewhat poorer. But this does not prevent you from making delicious pancakes from it, for which you will need:

• liver - 0.5-0.6 kg;
• onion - 1 pc.;
• egg - 1 pc.;
• wheat flour - 2 tbsp. l.;
• salt - 1/2 tsp;
• ground black pepper - a pinch;
• oil - for frying.

Method for preparing pancakes:

1. Pork offal requires longer soaking. Leave it in salted water or milk for 2 hours. During this time, the liquid should be changed twice.
2. Pat the liver dry with a kitchen towel. Cut into medium sized pieces. Divide the onion into 4 parts. Place it all in a meat grinder or portable chopper and process it into a smooth mince.
3. Add flour, beaten egg, pepper and salt. Mix thoroughly.
4. Cook the pancakes in a high-sided frying pan. Spoon out. Fry until crusty.

Advice. Sour cream will make future pancakes tender. Add 1 tbsp. l. at the stage of mixing the semi-finished product.

Liver pancakes with semolina are delicious. It replaces traditional flour in the recipe. Before starting cooking, add a small amount of water to the cereal. In 10-15 minutes. the semolina will absorb moisture and swell. Drain off the remaining water and start kneading the dough. Ingredients for liver pancakes according to this recipe:

• liver - 0.5 kg;
• large onion - 1 pc.;
• chicken eggs - 2 pcs.
• semolina - 4-5 tbsp. l.;
• pepper and salt - to taste.

Advice. When time is short, soaking can be accelerated. Add sugar (1 tsp) to the milk. In such a “bath” of the liver, 15 minutes is enough.

Chicken liver cakes

Chicken liver, like meat, is light and relatively low in nutrition. Its pancakes come out tender and soft. The offal is easier to process and prepare for frying. The dish according to the following recipe is eaten even by those who do not like liver.

Ingredients for pancakes:

• liver - 0.5 kg;
• semolina - 4 tbsp. l.;
• onion - 1 pc.;
• eggs - 2 pcs.;
• salt - 1/2 tbsp. l.;
• ground coriander - 1 tsp;
• pepper - to taste;
• oil - for frying.

Preparation procedure:

1. There is no need to soak this offal. Just remove the films, wash and let dry.
2. Peel the onion. Cut it into several pieces. Grind together with the liver until smooth in a meat grinder or blender.
3. Beat the eggs into the semi-finished product. Salt and pepper. Sprinkle with coriander. Mix thoroughly.
4. In another container, fill the semolina with a small amount of water. Then add the porridge to the minced meat and leave to swell for about 40 minutes.
5. Fry as usual.

Semolina adds fluffiness to the pancakes. But you don't have to use it. For the indicated amount of ingredients there are 2 tbsp. l. wheat flour of any kind. These liver pancakes cook much faster, because you don’t need to waste time on swelling the cereal. Mix the ingredients into a uniform mass and turn on the heat on the stove.

The less oil, the more delicate the structure and taste of the pancakes. To avoid spilling it, you can wipe the pan with an oiled napkin. Or put half a potato on a fork and, dipping it in a saucer with oil, work the cut surface of the pan before each batch of pancakes.

What is your favorite liver dish?

Liver pancakes: video

We offer you to prepare a delicious corn casserole. Pastries are perfect for breakfast and more. This is a satisfying snack to last throughout the day. It is very tasty to eat warm with sour cream, your favorite jam, or condensed milk. You can take a piece of casserole with you to work.

Ingredients

• Corn flour - 200 g
• Chicken egg - 2 pcs.
• Milk - 250 ml
• Sugar - 50 g
• Vanilla sugar - 1 tsp.
• Butter - 15 g

Information

Sweet pastries
Servings - 4
Cooking time - 1 hour 0 minutes

How to cook

Pour milk into a saucepan and boil.

Gently pour into the cornmeal and stir quickly to avoid any lumps. Leave for 15-20 minutes.

Divide chicken eggs into whites and yolks. Add the yolks, sugar and vanilla sugar to a deep plate. Beat until smooth. In another bowl, beat the egg whites.

Add the beaten yolks to the corn mixture. Mix well with a whisk or blender.

Add fluffy whites in parts. Gently fold the egg white mixture into the corn mixture.

Grease a deep baking dish with butter. Transfer the dough. Place in a hot oven at 180 degrees. Bake for 40-60 minutes until golden brown. At the end of baking, remove the casserole, brush with milk if desired and sprinkle with sugar.

Corn casserole is ready. Cut into portions and serve to a sweet table. Offer a cup of hot tea or a mug of fresh milk with the casserole.

Also from old recipes.
Tapamtsvari is the name not of this particular dish, but of all dishes that are baked in a frying pan, in an oven or oven, or even simply over an open fire.
Tapa - frying pan, mtsvari - fried. That is, literally - fried in a frying pan.
Moreover, tapa is a metal frying pan, unlike ketsi - clay or stone.
So, when you fry another omelette in the morning, you can safely call it the Georgian word tapamtsvari. However, I will definitely write about the omelette)).

While studying this type of dish, I was amazed at the variety.
And I came to the conclusion that we still know terribly little about Georgian cuisine.
We trample around satsivi-khachapuri-phali.
On the other hand, when there is a sea of ​​the unknown, life is more interesting.
I’ll go dig further into the rarities, and I’ll leave you the recipe.

Despite its purely rustic origins, this casserole, given the appropriate surroundings, can compete with gourmet dishes. Ha.
And preparing it at the same time is elementary. And without exoticism.

In a round frying pan with high sides (that can be placed in the oven)
or a baking dish with a diameter of 22 cm:

Corn grits, medium grind - 300 g (I use Uvelka corn grits)
Pickled cheese (any, to taste) - 300 g
Butter - 100-150 g
Ground bread crumbs - 5-6 tbsp.
Salt - to taste

Adjust the amount of oil to taste - if the cheese is fatty, you can use less oil, and vice versa. A little oil will be needed to lubricate the mold.
You can also have any cheese - Imeretian, Adyghe, Ossetian, mozzarella, chanakh, chechil (which is not made of threads, but round pieces).
At worst - sulguni. Despite the fact that I don’t like sulguni in baking))
Compare the saltiness of the cheese with the amount of salt added - if the cheese is salty, you don’t have to add salt at all.

1. Cook regular thick corn porridge in water. Pour the cereal into boiling water (1.5 l) (if you are not sure of its purity, it is better to first rinse it in running water in a colander). Stir. Let it boil again. Reduce the heat to a minimum. Cover with a lid. Cook for 15 minutes. Then remove the lid and let it thicken so that the porridge begins to puff. Let's try. You can slightly undercook, but very lightly, because the porridge will bake quickly and risks remaining raw. If the porridge is already thick, but has not yet cooked, then it is better to return the lid and keep it on low heat under the lid.
In total it takes me 15+15-20 = 30-35 minutes. for medium-ground grains. At the end of cooking, add salt, add butter and stir. Remove from heat.
You can make your work easier by cooking porridge in bags or a pressure cooker.
2. Grease a frying pan or baking dish generously with butter and sprinkle with breadcrumbs as well.
3. Cut the cheese into thin slices. Or three on a coarse grater.
4. Place in a frying pan in layers: a layer of porridge, a layer of cheese.
The number of layers and their thickness is at your discretion.
The top layer should be porridge.
5. The top should be leveled with the back of a spoon, greased with oil, and sprinkled with breadcrumbs.
6. Place in a preheated room at 190-200 degrees. oven for 15 minutes until the top is golden.
7. Serve warm or cool.

You can make this casserole in small portioned pans or ramekins.

contains cheese
contains onions

Mushrooms are coming, mushrooms are coming! And now we, fans of “silent hunting,” cannot be pulled out of the forest by the ears. We are able to break away from what we love for a short time, but only in order to cook something delicious from the collected mushrooms. And then we run back to the aspen and birch boletuses.

In the role of “delicious” today is a vegetarian casserole made from corn grits with mushrooms, cheese and onions, and then... there will be more...

For corn grits casserole we will need:

• 1/2 cup corn grits;
• 2 onions;
• 200 grams of hard cheese;
• 200 grams of fresh mushrooms;
• 4 tbsp. l. vegetable oil;
• salt to taste.

Corn grits need to be filled with water and left to soak overnight.

The next day, drain the water from the cereal, then grate the cheese on a coarse grater and add half of the grated cheese to the corn grits. There you need to send two tablespoons of oil, salt and mix everything well.

Finely chop the onion and fry with a spoon of vegetable oil until the standard “golden color”.

We cut the mushrooms as we want - into small pieces or large ones - and boil them in boiling water for 20-30 minutes. And then fry a little in the remaining spoon of oil.

Combine onions, mushrooms and corn mixture and mix well.

Grease a small mold and evenly spread the resulting mixture of corn grits, mushrooms, onions and cheese into it. Turn on the oven, it will need to be preheated to a low temperature of 170-175 °C.

At this temperature, our future corn casserole should spend 40 minutes in the oven. Let's not disturb her. And only when the allotted minutes have elapsed, take out the casserole and sprinkle the second half of the grated cheese on top of it.

Now you can increase the oven temperature to 190-200 °C and send the corn grits casserole back for another 15-20 minutes to form an appetizing cheese crust.

We grab a knife, cut the corn casserole into pieces, add a sprig of fresh parsley for beauty and dinner is on the table! But he won’t stay there for long, honestly. Patamushta is delicious! Bon appetit!