Beef liver cutlets - best recipes for cooking in the oven, frying pan and steaming

Beef liver cutlets - gentle cooking secrets

If you are going to make liver cutlets for the first time, then the advice of experienced chefs and housewives will come in handy. With their help, you can create a real masterpiece of culinary art. Believe me, after eating such a delicacy, your household will not be stingy with praise.

So, here’s what experienced housewives and cooks advise:

• To make the liver tender and without bitterness, it should first be thoroughly soaked in milk;
• It is imperative to remove the film and veins from the liver;
• beef liver should only be fresh; it can be easily identified by its rich color;
• the consistency of minced meat for liver cutlets should resemble thin dough;
• To prevent the cutlets from spreading when frying, you can add fresh lard, flour, sour cream, breadcrumbs, bread slices, food starch to the minced liver;
• liver goes well with a mixture of peppers; using seasonings, you will give the dish a spicy taste and aroma;
• liver cutlets are often made with rice, buckwheat and even oatmeal - it all depends on your taste preferences;
• To make the cutlets tender and soft, add fried vegetables to the minced meat.

Dietary steamed pork cutlets in a slow cooker

Required products for work:

• pork pulp - 350 g;
• lard - 100 g;
• large carrots - 1 pc.;
• small onions - 2 pcs.;
• semolina - 0.5 multi-cups;
• egg - 1 pc.;
• garlic cloves - 2 pcs.;
• fragrant herbs of your choice;
• salt - 1 tsp.

Attached to the recipe is a detailed cooking guide:

1. To prepare the mince, rinse the pork and lard in cold running water, then cut the ingredients into small slices.
2. Chop the onion, carrot and garlic into the same small pieces. By the way, you can completely exclude carrots if you don’t like them. The taste of the finished cutlets will not suffer from this.
3. Pass meat and vegetable preparations through a meat grinder.
4. As you can see, thanks to the vegetables, the meat mass became very juicy. To make it easy to work with minced meat, add semolina to it for viscosity. If desired, semolina can be replaced with crushed breadcrumbs.
5. Add egg, salt and aromatic herbs (ground or simply chopped) to the meat base.
6. Form small, identical-sized cutlets from the prepared minced meat.
7. Fill the slow cooker pot with 3 multi-cups of water. Place a steam container with cutlets on top, after greasing its bottom with a drop of vegetable oil.
8. Pork cutlets are cooked in the “Steam” mode for 40 - 45 minutes.

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Steamed chicken cutlets

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Liver cutlets with cheese

Liver cutlets with cheese Ingredients: beef liver – 300 g, cheese – 150 g, egg – 1 pc., breadcrumbs – 2 tbsp. spoons, vegetable oil - 3 tbsp. spoons, onions – 1 pc., tomatoes – 3 pcs., cucumbers – 2 pcs., parsley – 1 bunch, salt to taste. Method of preparation Onion

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Steam cutlets Ingredients: 500 g of meat (beef and pork), 2 onions, 2 eggs, 1/2 rolls, breadcrumbs, spices (any), water, salt. Method of preparation: Prepare white bread from meat, onions and white bread soaked in water minced meat, passing everything through a meat grinder. Add to minced meat

Dietary steamed liver cutlets in a slow cooker

List of ingredients:

• beef liver - 0.5 kg;
• eggs - 2 pcs.;
• onion - 1 pc.;
• wheat flour - 2 tbsp. l.;
• low-fat sour cream - 200 g;
• carrots - 1 pc.;
• parsley and dill;
• salt.

To cook steamed cutlets in a slow cooker, use our tips:

1. Rinse the liver under a cold water tap, then clean the offal from films, veins and fat. Blot excess water with a paper towel and cut the meat into small pieces.
2. Peel all vegetables, rinse and cut into large pieces.
3. Grind all the preparations into a mushy mass using a blender.
4. Beat the eggs into the base, add sour cream and salt, and beat again with a blender. Lastly, add flour to the minced meat and form into small balls.
5. Pour water into the multi-bowl and place the steaming container on top. Lubricate its inner surface with oil.
6. Place the cutlets in a container and cook them on the appropriate program for 50 minutes.

How to cook:

1. Rinse the liver, trim off excess fat, remove veins and dry with a paper towel.
2. Cut the meat into small pieces. Peel the onion and divide into several parts.
3. Grind the meat in a blender along with the onion. Add seasonings, salt and herbs, beat in the egg and beat everything together with a blender.
4. Place the resulting minced meat in a deep bowl, add flour to it. Stir until you get a mass similar to thick sour cream.
5. Pour water into the bowl and grease the steaming grate with oil. Form into flat cakes and place them on a wire rack.
6. Turn on the “Steam” program for 20-30 minutes.

Steamed chicken liver cutlets in a slow cooker step by step with photos

The other day I wanted to cook something interesting and new from chicken liver. The liver was faithfully “collected” from chickens (we order homemade chickens twice a month). Each time I put the liver in the freezer in a separate bag, weighed it today - 300 g. I was thinking of making a snack cake from the liver, which our family already loved, but at the last moment I remembered how a friend told me about her chicken cutlets in a slow cooker. I've been wanting to cook them for a long time, but I kept forgetting. I decided to steam it. This is a wonderful dish for children. I'm talking about the process itself.

Steamed chicken liver cutlets in a slow cooker

Number of servings: Calories: Calories per serving:

To cook steamed chicken liver cutlets in a slow cooker, you will need:

chicken liver – 300 g onion – 1 pc. hard cheese – 40 g salt – to taste spices – to taste dill, green onions – for decoration

How to cook steamed chicken liver cutlets in a slow cooker.

1. As you can see, I absolutely do not use flour or eggs in the recipe; the liver binds together well. The dough, naturally, turns out to be liquid, and since we will be steaming it, we can’t do without molds. I used silicone ones for cupcakes. So, let's prepare all the ingredients for the cutlets.

2. Prepare the liver. We rinse it under water and let the liquid drain from it (I used a colander).

3. Peel the onion.

and cut into small pieces. Place in the bowl of a kitchen blender. Grind into small pieces.

4. Add the liver to the onion. Grind until smooth. Here you can use (in the absence of a blender) a meat grinder, but this will not be the same, because the blender grinds the liver into slurry, which is what we need.

5. Don’t forget to add salt and spices. If the cutlets are not intended for children, you can add some spicier spices. Meanwhile, chop the cheese (I cut it into small cubes).

6. For convenience, pour the liver mass into a bowl and add the prepared cheese to it. Mix.

7. Now you will need some molds. Pour the liver mass over them. I had just enough mixture for 6 of my ramekins.

8. Turn on the multicooker. Pour half a liter of water into the bowl. Install the steam container. Place the molds with the liver dough.

9. Turn on the “Steam” program for 35 minutes, close the multicooker lid and go about your business. After 35 minutes, open the multicooker and enjoy the aroma of the cutlets.

Remove the cutlets from the molds and sprinkle with chopped herbs.

Bon appetit!

The material belongs to the site 1001eda.com Text author Yana Krasnikova Photo author Yana Krasnikova Recipe published 03/15/2015

How to cook liver cutlets with cheese

This time we invite you to try a chicken liver dish. Here is a simple recipe for juicy cutlets with onions and cheese:

1. Take 300 or 400 g of chicken liver, wash it, cut into pieces and grind in a food processor.
2. Cut the onion with a knife or chop it together with the liver in a food processor. Cut 50 g of cheese into small cubes.
3. Mix the products, salt and pepper them to taste.
4. Place the minced meat in round silicone muffin tins, and then place the pieces on the steamer rack. Cook the dish for 40 minutes. If you are using a multicooker, select the “Steam” mode and set the timer for 35 minutes.

When the dish is ready, carefully remove the cutlets from the pans and place them on plates. You can serve them as a side dish with boiled pasta, fried potatoes or fresh vegetable salad.

These cutlets go well with sour cream and tomato sauce.

If you wish, you can change the taste of the liver cutlets, using new ingredients each time. For example, try adding grated potatoes, boiled rice, and chopped chicken to the minced meat. As a result, your family's menu will become varied and interesting.

Today we will steam beef liver in a slow cooker. I can imagine, friends, what many of you are thinking right now. I myself was extremely surprised when I first learned that liver can be steamed. Plus I was tormented by doubts - is it really delicious? After checking it out, I realized that it was possible and delicious. In addition, it is useful, since it is a dietary option. Of course, if there are spices in moderation or without them at all, and oil to a minimum.

I once looked at the recipe itself in a cookbook for steamers. I don’t have a double boiler, because I think that it would be superfluous in my household. After all, this device completely replaces a multicooker with a “Steam” mode for me. Naturally, I steam beef liver in a slow cooker.

However, when I first started cooking, I was a little puzzled. In a steamer, the liver with vegetables should be placed in a special container for rice. This is not provided for multicookers. Then I decided to use a silicone mold, inserting it into the CF container. However, you can do without a form, and I did that too. But there is a difference - without a form, the juices flow down and the product turns out drier, but if with a form, then liquid forms there. My family prefers it with liquid, but my friend’s family, on the contrary, doesn’t like liquid. Therefore, I advise you to try both options, then settle on the one you like. You can serve it as a side dish with beef liver.

Warsaw cutlets

The recipe is a very tender and juicy dish, the taste of the liver is barely noticeable.

Tip - if the cutlets are a little dry after cooking, next time add 30 ml of water to the recipe.

Preparation:

1. The liver needs to be washed, the films removed and cut into large pieces (one piece is divided into approximately 3 parts).
2. Take lard and cut it into bars about 1 cm wide.
3. We pass the liver, lard and peeled garlic through a meat grinder.
4. We put soda, spices (we took Provençal herbs), and sift the flour through a sieve. Mix.
5. Place our mixture in heaps in a frying pan with oil and fry until half cooked. The color in this state is light yellow-brown.
6. Prepare the sauce - peel and finely chop the onion, mix with sour cream and salt. If you want, you can pre-fry the onions.
7. Place the cutlets on the bottom of the saucepan, pouring sauce over each new layer.
8. That's it, all that remains is to close the lid and simmer them for 20 to 40 minutes, until ready.

You can cook the same liver cutlets in the oven, setting the temperature to 190°C.

Turkey liver cutlets in a slow cooker

A simple and tasty snack dish that both adults and children enjoy.

Ingredients:

• turkey liver - 0.6 kg;
• onion - 2 pcs.;
• egg - 2 pcs.;
• garlic - 3 cloves;
• cheese - 100 gr;
• carrots - 2 pcs.;
• apple - 2 pcs.;
• nutmeg - 0.5 tsp;
• starch - 3 tbsp. l.;
• flour - 3 tbsp. l.;
• salt.

Choosing products

Culinary arts is a general name for all activities limited to the kitchen. A set of products, cutlery, decoration - these are the details that are important for the culinary art. The latter takes place in kitchens all over the world, but has a particularly significant function in restaurants. This practice is made especially possible for people seeking to develop personal talents in the field of cooking and impress guests by surprising them with a special dish.

So, regarding the choice of products, you need to apply:

• Seasonal products - high quality and exclusively organic;
• The freshest spices and herbs, which have a much brighter aroma and are rich in all kinds of vitamins;
• Light vegetable oils (coconut, olive, sunflower, sesame).
• Small amount of salt;
• Minimum amount of sugar, trying to turn to alternatives (honey, fruit) to sweeten food.

Any housewife who is concerned not only about the taste, but also about the benefits of each dish should not forget about these basics.

Liver pancakes

Yes, regular liver pancakes. This is a standard recipe, there is nothing superfluous in it:

• 500 g liver;
• ½ large onion;
• 2 eggs;
• 2 tablespoons (topped) flour;
• 75 g sour cream;
• pepper, salt.

Preparation:

1. Wash the liver, remove the films and cut into large pieces. Take out the blender and beat the liver along with the pre-cut half of the onion.
2. Next, take a deep bowl in which we will cook, pour the minced meat into it.
3. Add two raw eggs, flour, sour cream, ground pepper (usually black, but you can vary the taste with white or other) and half a teaspoon of salt.
4. Stir until smooth.
5. Heat the pan well, lay out the liver pancakes and fry on both sides.

You can diversify the recipe and make it, for example, with carrots. For this amount of components, one large carrot is enough; you can add it at the last stage, before frying.

To steam the same pancakes, after frying, place them in a double boiler for 5-7 minutes.

How to cook:

1. Rinse the liver under running cold water. Cut it into separate pieces, medium in size.
2. Peel the onion, wash and cut each onion into 4 parts.
3. Remove the skin and core from the apple.
4. Peel the carrots and cut into large pieces.
5. Grind all of the above together with the garlic in a meat grinder or blender.
6. Grate the cheese.
7. Mix everything in a deep bowl, add starch and flour. Leave the minced meat for 15-20 minutes for the starch to swell.
8. Send the cheese there and beat in the eggs. Stir everything together well.
9. Fry each cutlet in a frying pan, and then bring them to readiness in a slow cooker on a steamer basket.

As a result, you will get delicious, rosy and tender cutlets, to which carrots and apples give a sweetish, very original flavor, which, although not too pronounced, is nevertheless perceived as a kind of “zest” of this dish.

The secret to the fluffiness and juiciness of liver cutlets is that the minced meat prepared for them should be close in consistency to regular minced meat for cutlets: that is, be more thick than liquid. This is especially true for cutlets that will be steamed, but even if you cook them in a frying pan, this is also important. To thicken the minced meat, you can use not only semolina or flour, but also oatmeal or soaked bread crumb.

How to cook food properly

When cooking vegetables, be sure to place them in already boiled water. With rapid heating, vitamins are preserved much better.

Follow the so-called “borscht principle”: add vegetables to boiled water so that they are all cooked at the same time. That is, follow a certain sequence. First, vegetables are placed in the pan, for example, beets, since they cook for a long time. Next are potatoes, tomatoes, peppers, because such products require a short time to become ready.

Vitamins are well preserved in vegetable products that are cooked in a special steam container or grilled. Frying in oil should not be practiced - it will additionally add excess fat. Moreover, various vitamins in vegetable products and also in fat will be completely destroyed, since it is very heated

Therefore, frying itself as a cooking method is not useful and it does not matter what kind of oil is used.

If you fry very quickly, then the fish and meat retain their vitamins and microelements. However, try to do this by cutting the product into thin pieces and in a frying pan with a non-stick coating. In this case, there will not be a lot of fat.

This type of product is also baked in pieces in the oven. If you wrap them in foil, this will greatly simplify the preparation process and prevent the fats from oxidizing, and the healthy components from escaping along with the meat.

During the process of cooking peeled vegetable products, it is recommended to save the water where the products were boiled, since a particle of vitamins and microelements will remain in it. You can then use this water to prepare other dishes.

Be careful not to overcook vegetable products. Quick cooking will preserve their taste, vitamins, and, well, appearance. Use stewing for vegetables - this is a very suitable cooking method that allows you not to lose their value.

Do not reheat the cooked dish. If there is a lot of it, then it is best to take a certain dose and heat it up. However, this is often not worth doing, since all the necessary vitamins and microelements will be gone.

Do you want to get the most out of it?

48 hours is the maximum for storing unfrozen livers. After this time, unscrupulous manufacturers begin to rehabilitate this product. Of course, it is better to buy unfrozen liver. If the cooling technology has been violated, at best the offal will taste bitter, and at worst you will get severe poisoning.

The color of a good product is red, brownish or ripe cherry due to the blood that has not yet oxidized. If the seller allows, pierce the liver - red-scarlet blood means the product is fresh. But pools of blood on the tray may indicate that the merchant simply poured it over the liver.

Choose from large manufacturers or trade pavilions with their own veterinarians.

Now let’s prepare the liver cutlets ourselves. This can be done either steamed (then they will retain their usefulness as much as possible), or in the oven or in a frying pan.

Rules of dietary cuisine

The rules of dietary cooking are not complicated, the main thing is to follow them strictly. Practical tips:

1. Low-calorie foods are used for dietary dishes. The lower the total number of calories “eaten” per day, the higher the effectiveness of the diet;
2. It is better to avoid frying altogether, because it requires oil (that is, fat). But steamed dishes are ideal for a diet. Heat treatment with steam allows you to cook without excess fat, does not form carcinogens, and retains most of the beneficial vitamins, minerals, and trace elements in products;
3. the best side dishes are fresh, stewed or steamed vegetables. By the way, the steamed vegetable side dish can be prepared at the same time as the cutlets.

Important! Calorie content of liver / protein content per 100 g: beef – 125/20, pork – 109/19, chicken – 136/19. Doctors recommend:

Doctors recommend:

• eat liver dishes 1-2 times a week (not only on a diet);
• cook in a double boiler more often, as such food is healthier.

Steamed cutlets are suitable for any long-term diet - carbohydrate, Dukan, protein, Kremlin, etc.

Steamed liver cutlets

Delicious and exceptionally tender and soft liver cutlets!
Believe me, this recipe is a real find! This is especially true for those mothers who cannot force their children to eat liver, which is so healthy and necessary for our body. But it will be very difficult for them to resist such cutlets! To prepare steamed liver cutlets, you will need:

beef liver – 500 g rice – 200 g chicken eggs – 1 pc. starch – 2 tsp. onions – 1 pc. spices - to taste vegetable oil - for frying herbs (dill, parsley, basil) - to taste

How to cook steamed liver cutlets:

1. So, we start by thoroughly rinsing the liver under running water, and then simply leaving it in slightly warm water for 30-40 minutes. After this, we cut off the unnecessary films and cut the liver into small pieces, which we then pass through a meat grinder. By the way, to chop the liver for minced meat, you can also use a regular blender, which has a fairly sharp chopper blade. 2. Now boil our rice (in the most usual way, in salted water). After the rice is ready, let it cool slightly. 3. Wash the greens thoroughly and dry them to remove excess moisture. It is worth noting that to prepare this dish you can easily use a wide variety of (your favorite) greens. So, finely chop the greens with a knife. 4. Next, transfer the rice into a separate container and mix it with our chopped herbs. Now add one chicken egg to the rice, as well as minced meat prepared from the liver. Salt to taste and, if desired, add ground black pepper (well, and other spices, if you want). Mix everything thoroughly. 5. Peel the onions, wash them and grate them on a coarse grater or chop them using the same blender. Then add the onion along with starch to the rice-liver mixture. And mix everything carefully again. It should be noted that instead of starch in this case, you can safely use regular flour. 6. After this, we form small cutlets from the resulting minced meat and place them in a frying pan with vegetable oil well heated on it. Fry the cutlets on both sides for several minutes until a beautiful golden brown crust appears on them. At the same time, you should be careful not to overcook our cutlets, otherwise they may turn out to be too tough and will no longer be so tender and tasty. Also, don't worry about them being "undercooked." Believe me, the liver cooks quickly enough, just don’t make the cutlets thick! 7. After this, put the finished cutlets in one frying pan, pour a little water into it, close the lid and steam them a little more. This is what will allow them to be cooked very soft and tender.

You can serve the finished dish simply with a vegetable salad or garnished with herbs, or you can also serve it with a potato or rice side dish, it turns out very tasty!

Bon Appetit everyone!

Steamed liver without a steamer.

Steamed beef liver is an excellent dietary and hypoallergenic product.

This dish can be offered to small children without fear. If you add vegetables and spices to the liver, you can prepare a tasty and relatively inexpensive delicacy. Before cooking, the liver must be thoroughly rinsed under running cool water and then blotted with a paper towel. Using a sharp knife, pick up the edge of the liver film and carefully remove it. Remove all ducts and large vessels. Place the cleaned liver in a deep dish and pour cold milk over it. Leave to soak in milk for several hours. This is necessary in order to remove the specific bitter taste of the offal. To cook the liver in a double boiler for a diet or children's dish, cut it into portions and lightly salt it. Place the product in the steamer bowl in the main tray and cook for half an hour. For a baby, grind the finished liver using a blender and add to the vegetable puree.

LIVER WITH SPICES ************************************************* What you need : 300 g beef liver 3 tbsp. olive oil 50 ml dry white wine some breadcrumbs 1-2 cloves of garlic 1 onion salt, black pepper, ground nutmeg - to taste How to prepare liver with spices: 1. Cut the cleaned liver into thin oblong pieces and add salt. Place in a steamer tray intended for cereals. Pour in wine and 2-3 tbsp. cold water. Close the lid and cook the dish for 15 minutes. 2. Add butter, crackers, finely chopped onion and garlic, and spices to the liver. Cook the dish for another 15 minutes. 3. Serve the liver with rice, herbs or coleslaw.

LIVER ROLL ********************************************* What you need: 400 g beef liver 1 large carrot 1 onion 2 tbsp. chopped basil 1 clove of garlic vegetable oil 3 tbsp. boiled rice salt, pepper - to taste How to prepare liver roll: 1. Cut the cleaned liver into layers and lightly beat. Season with salt and pepper. 2. For the filling, mix grated carrots, chopped onion and garlic, rice, basil, and salt. Place everything on the liver plates and roll into rolls. 3. Secure the rolls with thread or toothpicks and place in the steamer tray. Cook for 40 minutes. 4. Remove the threads from the finished rolls and pour sour cream over them. LIVER IMAGES **************************************************** What you need: 500 g beef liver 1 egg 200 g white bread pulp 2 onions 4 tbsp. breadcrumbs vegetable oil salt How to prepare liver zrazy: 1. Scroll the cleaned liver through a meat grinder along with one onion and bread soaked in cool water. Add egg and salt to the minced meat. 2. Finely chop the remaining onion and fry in vegetable oil. Mix with breadcrumbs and salt. 3. Form the minced meat into cutlets. Place a little onion filling inside each one. 4. Place the zrazy on the steamer rack and cook for half an hour. Serve with potatoes, buckwheat or stewed vegetables.

Important Processes

We know that food must be subjected to temperature treatment so that unwanted elements and bacteria do not enter the human body. In addition, when cooked, the food product will become softer, easier to chew and digest. Some foods are not at all absorbed by the digestive system before heat treatment.

By complying with absolutely all sanitary standards, you can further increase the shelf life of your food, since as a result of this treatment, the food is preserved much longer. Lovers of excellent cuisine will be able to appreciate the diversity of taste of the same product during any heat treatment, since stewing, frying, boiling or simply steaming gives, for example, meat completely different taste qualities.

However, it should be borne in mind that when boiling or other processing at high temperatures, vitamins are quickly destroyed. Therefore, it is necessary to follow several practical recommendations on how to preserve the greatest amount of necessary substances in products. Vegetable products must be boiled without pouring out the broth, or in the peel, under which there is an accumulation of vitamins and microelements. should be steamed. But in order to balance the loss of useful elements, you should still serve herbs or fresh vegetable products as a side dish for meat dishes.

Breaded cutlets

Children will definitely be interested in these cutlets. But this recipe is still not as healthy as steaming - the liver is fried in a large amount of vegetable oil.

Ingredients for 6 people:

• 450 g beef liver;
• 1 large onion;
• garlic – 2-3 cloves;
• 6-7 tbsp/l semolina;
• soda on the tip of a knife;
• 5-6 tbsp./l vegetable oil:
• breadcrumbs;
• salt and pepper to taste.

Preparation:

1. As always, you need to clean the liver and cut it.
2. Cut the onion into cubes and fry in a heated frying pan. We take it out and try to take less oil.
3. Mix the liver with onions and pass through a meat grinder or blender.
4. Peel the garlic cloves, grate them on a fine grater or crush them in a garlic press.
5. Now semolina and garlic are added to the minced meat, you also need to add salt, spices and soda. Leave the thoroughly mixed mass to settle for 20-30 minutes.
6. Form cutlets, roll in breadcrumbs and fry in a heated frying pan with oil. They fry for about 2-3 minutes until golden, then turn them over and cook on the other side.

A few tricks: for elasticity, it is good to leave minced liver for an hour. In addition to semolina and carrots, you can add bread and oatmeal soaked in milk, as well as buckwheat and rice. You need to watch the time, otherwise the cutlets will become like rubber.

Liver-vegetable cutlets

The recipe, simply loaded with vitamins, is prepared in the oven. To prepare liver cutlets, we will need the following ingredients:

• 400 g beef liver;
• 2.5 tbsp/l semolina;
• 1 egg;
• 1 onion for minced meat and another one and a half for a layer of vegetables;
• 2 carrots;
• 1 bell pepper;
• 2 tomatoes;
• 50 g sour cream;
• vegetable oil for frying;
• ground black pepper, salt, herbs.

Preparation:

1. Everything is standard - prepare the liver, peel and chop 1 onion, grind everything using a meat grinder or blender.
2. Mix the minced meat with the egg, semolina, salt and pepper until smooth.
3. Heat a frying pan with vegetable oil, add the mixture and fry a little.
4. Prepare the layer: cut the remaining onion into rings and fry until golden. Then mix with grated carrots and fry until soft.
5. At this time, chop the bell pepper and add it to the pan as well.
6. Blanch the tomatoes (quickly put them in boiling water, take them out and remove the skins). Grate the peeled tomatoes and add to the mixture of onions, carrots and bell peppers.
7. As soon as all the vegetables turn golden, salt them, add spices and mix.
8. The baking container must be greased with oil.
9. Lay out the cutlets, spread with sour cream, place ½ vegetables on them.
10. Chop the greens, put half on top, the second part will be needed for decoration before serving.
11. Place the remaining cutlets and vegetables on them.
12. The oven temperature should be 200°C, cooking lasts 10 minutes.

You can steam the same recipe without any problems; these liver cutlets are very tender.

Cutlets with filling

The cooking recipe is no more complicated than regular cutlets, but the taste becomes much more interesting and original. So, you will need:

• 500 g beef liver;
• 1 onion;
• 1 bunch of green onions;
• 1 egg;
• 3.5 tbsp./l. wheat flour;
• 200 g champignons;
• 100 g hard cheese;
• vegetable oil for frying the filling;
• salt, spices.

Preparation:

1. We clean the liver and onion, cut into pieces and pass through a meat grinder.
2. Add the egg with flour to the minced meat, salt, pepper and mix.
3. Pour oil into a frying pan, chop the mushrooms and fry. Remove from heat, mix with pre-chopped green onions and grated cheese.
4. Now you can cook cutlets in the same frying pan. We spread the minced meat into flat cakes, put a tablespoon of filling on it and put minced meat on top. Fry the liver cutlets until they are ready.

Likewise, they can be steamed or oven-baked. The cooking time in this case is about 30 minutes, but it all depends on the thickness of the cutlet.

The most popular recipes for liver cutlets

Classic recipe for liver cutlets

What you will need:

• Any liver – 500 g;
• Lard – 100 g;
• Flour – 100 g;
• Onion, egg – 1 piece;
• Starch – 1 tsp;
• Salt, pepper - to taste;
• Oil.

This recipe, popular among housewives, is quite simple. Grind the liver, onions, lard in a food processor or pass through a meat grinder. Separately beat the egg and add it to the mixture. Sprinkle with flour and starch and mix thoroughly. Don't forget about salt and pepper. Prepare a frying pan with oil. With wet hands, form the pancakes and place them to fry on each side for 2 minutes, no more. Otherwise, you risk getting completely tasteless and rubbery cutlets.

Recipe for liver cutlets with semolina

What you will need:

• Liver – 500 g;
• Onion – 1 piece;
• Semolina – 100g;
• Egg – 1 piece;
• Salt, oil.

Onions and liver, as in the previous recipe, are used in a food processor or meat grinder. Pour semolina into the finished mixture, mix and let stand for 20 minutes. Your dough will puff up. Next, add the beaten egg and salt to taste. Form cutlets and fry as in the previous recipe.

Recipe for liver cutlets with rice and garlic

What you will need:

• Liver – 500 g;
• Rice – 50 g;
• Egg – 2 pcs;
• Garlic – 3 cloves;
• Salt, pepper - to taste;
• Vegetable oil.

Pre-prepare the rice. Wash it and cook until fully cooked. We peel the garlic. We pass the finished rice, garlic and liver through a meat grinder or food processor. Add eggs, pepper, salt to the resulting minced meat and mix everything again; further grinding is possible in a food processor. We form cutlets from the minced meat and fry them as before.

Liver cutlets recipe with photos

Be sure to choose fresh liver. If you don’t have flour or food starch on hand, then prepare beef liver cutlets with semolina. Semolina will connect small particles of minced meat and prevent the cutlets from spreading and sticking during frying. In addition, due to semolina, the cutlets will acquire some porosity.

Compound:

• liver;
• Boiled potatoes;
• eggs;
• onion;
• mayonnaise of any fat content – ​​3 tbsp. l.;
• table starch - 1 tbsp. l.;
• salt;
• sunflower oil;
• seasonings

Preparation:

1. Wash the liver thoroughly, remove the film and veins from it. Cut into small pieces.
2. Peel the onion and cut it into several pieces.
3. Grind the prepared liver and onions in a meat grinder or blender until a mass of homogeneous consistency is formed.
4. Beat chicken eggs into the liver mass, and then add food starch. Mix all ingredients very well.
5. Boil the potatoes in their skins and cool them. Then peel and chop using a mesh or grater.
6. Place chopped boiled potatoes and mayonnaise into the liver mixture. Mix all ingredients thoroughly.
7. Add salt, seasonings, and chopped garlic cloves if desired. Mix all ingredients and leave the minced meat for 20-30 minutes.
8. Pour sunflower or olive oil into a frying pan or saucepan and heat it thoroughly. Use a spoon to form cutlets and place them in the oil. Fry evenly on both sides until the cutlets become golden brown.
9. Serve the finished liver cutlets hot, seasoned with sauce or fresh herbs. Any cereal side dish goes well with beef liver cutlets.

With cereal

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Liver cutlets with oatmeal have the most delicate, balanced taste. This dish is best prepared from chicken or rabbit liver, which is mixed with rolled oats and milk. Onions and garlic cloves add flavor and spiciness to the appetizer. To reduce calories in the composition, you need to fry products quickly, at maximum heat, to preserve the beneficial properties of the product.

Ingredients:

• rabbit liver – 3 pcs.;
• eggs – 2 pcs.;
• onions – 2 pcs.;
• garlic – 2 cloves;
• oatmeal - a glass;
• milk - a glass.

Cooking method:

1. Heat the milk, pour over the cereal, leave until it swells.
2. Grind the liver in a meat grinder, add chopped onion and garlic, break the eggs.
3. Add oatmeal, salt, pepper, spoon portions onto hot oil.
4. Fry on both sides.

To make delicious liver cutlets, you need to listen to the advice of professionals. Here's what chefs recommend to make cooking at home easier:

When making liver cutlets, it is important to free the main component from bitterness. To do this, the liver is soaked in water, milk, kefir or soda solution for at least half an hour

In addition to getting rid of bitterness, this will help neutralize the unpleasant odor. The heat treatment of the offal should not be long, otherwise it will become dry and rubbery. It is optimal to keep the cutlets on the stove until golden brown - 2-3 minutes. If the dough turns out to be too liquid, it can be thickened with rice starch, semolina, flour or breadcrumbs. The consistency should be like thick, fatty sour cream. After preparing the dough, it is better to leave it for half an hour so that the flour becomes more viscous. This way the cutlets will turn out more fluffy and will not fall apart during frying. The film from the liver is removed as follows: rinse the beef with cold water, pour warm water for 2 minutes, cut the film and remove it, helping with your thumb. Pork should be scalded with boiling water, trimmed on one side and the film removed with your fingers and a knife. To add original flavors to cutlets based on minced liver, you can use the addition of hard grated cheese, zucchini, lard, and bread. The option of cooking cutlets without eggs will appeal to those losing weight. This ingredient is not considered necessary, because even without it the products hold their shape.

Tricks and secrets of cooking steamed diet cutlets

When you're not used to it, steamed dishes may seem tasteless. This is due to our food preferences, when, thanks to frying, some hot or too bright spices, or artificial seasonings, the real taste of the product is clogged. Steaming helps bring out this flavor. A few secrets will improve the dish.

• To achieve a particularly dietary effect, you can exclude bread and potatoes from the minced meat.
• Vegetables - onions, carrots, zucchini, cabbage - will give the cutlets real juiciness if they are chopped and added to the minced meat.
• Diet cutlets are not subject to turning or other manipulations during cooking. Therefore, there is less risk that they will disintegrate, and it is not necessary to add an egg to the minced meat. In any case, in order for the products to keep their shape, they only need egg white, without the yolk.
• Including raw egg yolks in the minced meat will make the cutlets more tender, but at the same time increase the calorie content. True, because of one yolk it will not increase much.
• If the meat or fish is a little dry, you can pour a spoonful of milk, cream, or sour cream into the minced meat.
• Herbs, spices, and aromatic herbs will add additional pleasant notes to the cutlets. Dill, coriander and other seasonings to taste can improve the taste perception of steamed diet cutlets.

Bon appetit!