Potato-liver cutlets from beef liver
Composition / ingredients
5
Servings:
Step-by-step cooking
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Chop the onion with a blender.
Cut beef liver into pieces, add to onion and chop.
Boil potatoes in a uniform, peel and grate on a coarse grater.
Combine the liver with potatoes, add mayonnaise, eggs, starch.
Season with salt, pepper, and nutmeg to taste.
Let the mixture brew for half an hour.
Spread the liver mass on a hot frying pan with vegetable oil with a spoon and fry the cutlets on both sides.
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Potato starch - 300 kcal/100g
- Nutmeg - 556 kcal/100g
- Beef liver - 130 kcal/100g
