Pork liver cutlets

Fast, simple, cheap, but no less delicious. Since childhood I have loved liver cutlets. Mom often made them at my request. However, mostly from beef liver, so it is more rich in iron than pork. And this is very important for maintaining the level of hemoglobin in the blood. I don't really bother with which liver to cook cutlets from - whatever you take, it will turn out very tasty. Pork liver patties are obtained, perhaps, more tender and soft than beef. Well, there is a smaller pork liver.

Maria

The author of the recipe

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Composition / ingredients

servings:

Pork liver

400

Eggs

Semolina

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 17 g

Fats 24 % 8 g

Carbohydrates 26 % 9 g

158 kcal

GI: 33 / 67 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. To make pork liver cutlets, we will need: pork liver, semolina, large egg, ground black pepper and salt.
Step 2:
Wash the pork liver, dry it, remove all films and ducts. Cut into small pieces.
Step 3:
Pass the pork liver through a meat grinder and whisk in a blender.
Step 4:
Add egg, semolina, ground pepper and salt to the minced meat
Step 5:
Mix everything well and leave at room temperature for 15 minutes so that the semolina swells.
Step 6:
Heat vegetable oil in a frying pan, spoon out the liver dough and form small patties. Fry for 4 minutes on each side until golden brown.

Pork liver is a storehouse of useful substances for the human body. It is rich in vitamin A, trace elements such as zinc, copper and iron, as well as essential amino acids. Pork liver differs from veal and beef by its porous structure in the cut area. Liver dishes saturate the body with beneficial enzymes that improve digestion and assimilation of nutrients. Liver dishes slow down the aging process, restore immunity, prevent the formation of cancerous tumors and diabetes mellitus, improve the absorption of calcium and the breakdown of proteins, promote the growth of hair and nails.&nbsp;

Therefore, a liver dish should be in the diet at least once a week, as well as fish.

But not every pork liver is useful, as it can be infected with harmful bacteria. In addition, it may be damaged as a result of improper storage. Therefore, you need to choose the liver carefully. And store in the refrigerator for a short time. The faster you cook after purchase, the better.