Pork Liver Patties
Fast, simple, cheap — and no less delicious for it. I've loved liver patties since I was a kid. My mom made them often when I asked, though usually from beef liver, since it's richer in iron than pork. That matters a lot for keeping your blood hemoglobin up. Personally, I'm not too picky about which liver to use — whichever you grab, it comes out really tasty. Patties made from pork liver turn out a bit more tender and soft than beef, and pork liver is a little cheaper too.
Cooking method
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Step 1:
Get your ingredients together. To make pork liver patties, you'll need: pork liver, semolina, one large egg, ground black pepper, and salt.
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Step 2:
Rinse the pork liver, pat it dry, and remove any membranes and veins. Cut it into small pieces.
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Step 3:
Run the pork liver through a meat grinder, then blend it until smooth.
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Step 4:
Add the egg, semolina, ground pepper, and salt to the liver mixture.
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Step 5:
Mix everything together well and let it sit at room temperature for 15 minutes so the semolina can swell.
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Step 6:
Heat the vegetable oil in a skillet, spoon out the liver batter, and shape it into small patties. Fry for about 4 minutes per side, until golden brown.
- Pork liver is a treasure trove of nutrients. It's rich in vitamin A, in trace minerals like zinc, copper, and iron, and in essential amino acids. You can tell pork liver apart from veal or beef liver by its more porous texture at the cut. Liver dishes give your body helpful enzymes that improve digestion and nutrient absorption. They're said to slow aging, support the immune system, help fend off tumors and diabetes, improve calcium absorption and protein breakdown, and promote hair and nail growth. That's why it's worth having a liver dish on the menu at least once a week, along with fish. Just keep in mind that not all pork liver is good for you — it can carry harmful bacteria, and it spoils quickly if stored improperly. So choose it carefully, don't keep it in the fridge for long, and cook it as soon as you can after buying.
Caloric content of the products possible in the composition of the dish
- 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
- Semolina - 340 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pork liver - 109 kcal/100g
