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Pork liver cutlets with starch and rice

Pork Liver Patties with Rice

Wonderfully tender, soft patties — you won't be able to stop! My kids adore liver in any form: it's filling, tasty, and good for you. But these patties are their absolute favorite. Not long ago I tried a version with rice at a friend's place and, of course, borrowed the recipe. Now I can share it with you. Take a look — liver patties, with a step-by-step photo gallery.

ninaola

Recipe author

Composition / ingredients

Servings:

Pork liver

0.5

Rice (cooked)

0.5

Onion

Egg

Starch

Salt

Ground black pepper

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

Cooking method

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You can use beef liver or pork liver here. If you go with pork, be sure to soak it in milk for about two hours first, or it will taste bitter. Grind the liver together with the onion in a meat grinder. Have your rice already cooked and ready. Add the rice to the ground liver along with the egg, starch, and seasonings — just salt and pepper; anything else would be too much for these patties. You can also stir in a spoonful of mayonnaise to make them juicier. Now spoon the mixture onto a hot skillet and fry on both sides. I make mine thin so I can lay them on bread for an instant sandwich. I'd still recommend letting the patties finish a bit more: put them in a bowl, add just a little water, and microwave them, or pop them in the oven for about five minutes.