A very homely dish, especially served with creamy mashed potatoes. The patties can also be made without meat, but then they turn out firmer. I don’t like adding rice or other grains to this recipe.
- 500 g beef liver
- 150–170 g pork
- 1 large onion
- 2 eggs
- 3 tbsp flour (or substitute with semolina)
- salt, pepper
Make mince from the meat, then blend the liver and chopped onion in a blender. Mix everything with the eggs, add salt, and stir in flour or semolina.
Fry in a skillet over medium heat. If you pass all the ingredients through a meat grinder, the result will be closer to classic cutlets. I prefer blending everything thoroughly in a blender - the mixture becomes more liquid, similar to pancake batter.
Season with pepper before serving.
Make mince from the meat, then blend the liver and chopped onion in a blender. Mix everything with the eggs, add salt, and stir in flour or semolina.
Fry in a skillet over medium heat. If you pass all the ingredients through a meat grinder, the result will be closer to classic cutlets. I prefer blending everything thoroughly in a blender - the mixture becomes more liquid, similar to pancake batter.
Season with pepper before serving.
