Chicken Liver Patties

Cooking method

1. Step 1:

   

   How do you pick good chicken liver? It's best to buy fresh, chilled liver. Frozen liver is hard to inspect, so you run the risk of getting something that isn't fresh. Pinkish ice crystals on the surface are a sign it's been refrozen. Good-quality liver is brown with a burgundy tinge. Yellowish or greenish spots, or an overly dark color, are signs of spoilage. It should smell slightly sweet, not sour.

2. Step 2:

   

   Rinse the chicken liver well, remove any membrane and fat, and pat it dry with paper towels. Cut it into large pieces or leave it as is.

3. Step 3:

   

   Put the liver, paprika, and salt into a blender.

4. Step 4:

   

   Blend well until smooth. If you don't have a blender, run it through a meat grinder.

5. Step 5:

   

   Add the sesame seeds and flour to the mixture. You may need more or less flour, since flour behaves differently from batch to batch. Go by the consistency you want — the batter should be thick, like pancake batter.

6. Step 6:

   

   Stir well until smooth, with no lumps.

7. Step 7:

   

   Let the batter rest for about 5 minutes so the gluten in the flour develops. This helps the patties hold their shape better.

8. Step 8:

   

   Pour a little high-smoke-point vegetable oil into a skillet and heat it well. Set a round cooking ring, 3–4 inches (8–10 cm) across, on the pan. Spoon a little liver batter into it (about 1–2 tablespoons). If you don't have a ring, just drop the batter by the spoonful like pancakes. Wait a moment for the batter to set, then lift off the ring.

9. Step 9:

   

   Fry the patties over medium heat for another 1 minute. Flip and fry for 1 more minute. Cook the rest of the patties the same way. Serve them hot with a sour cream sauce. To make it, stir together equal parts sour cream and mayonnaise in a small bowl, add 1–2 garlic cloves pressed through a garlic press, and some chopped dill. Mix and serve in a separate dish or ramekin. Enjoy!