Hepatic cutlets.

You will need:


600 grams of porcine liver;

1 onion;

1 carrot;

2-3 potatoes;

A few cloves of garlic;

Salt, black pepper, nutmeg;

2-3 spoons of flour


How to cook:

1. You probably ask: why carrots? Carrot gives a light sweetish taste and a golden hint of ready cutlets. Products from the liver, as a rule, do not have the most beautiful color. Carrot to the liver - in the subject. The potato acts as a filling. Here, however, everyone "goes crazy in their own way": someone adds manku, some buckwheat, and I have potatoes. There is also her one irreplaceable function: the potato masterfully throws out of the meat grinder everything that had the audacity to remain on the walls and knives. No manga with buckwheat can cope with this.



2. The liver is released from the films and veins; Vegetables from the peel and all this together through the meat grinder



3. Now salt and pepper, and add a touch of ground nutmeg. Thoroughly mix and pour the flour to the desired consistency, that is, to the consistency of thick sour cream.

This can take two to three spoons, and maybe more if there is a lot of moisture in the liver. Liquid minced meat, of course, is not a crime, however, the cutlets risk getting thin and dry. So it's better to stuff more thickly, so as not to fade in the pan, but keep the shape.


4. Cutlets form a tablespoon, each time dipping it into cold water. Fry under the lid on both sides.

They fry fast, I like this business: once or twice, it's boring and ready. Can also be used as a snack.




Bon Appetit!