Pancakes from chicken liver with red currant sauce - easy to prepare, inexpensive dish. You can fry pancakes very quickly, it is convenient to take such “pancakes” with you to work for lunch, and seasoned with sweet-sour red currant sauce they will turn into a real delicacy, even if very modest. For cooking, use a blender or food processor, in the absence of electric gadgets, a regular meat grinder with a nozzle of small holes will come off.
I advise you to prepare the sauce in advance, it will become tastier when it is drawn and cools a little. Such seasonings can be stored in the refrigerator compartment for several days.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for Chicken Liver Pancakes
- 500 g chicken liver;
- 150 g onions;
- chicken egg;
- 25 grams of wheat flour;
- 25 grams of oatmeal (or bran);
- teaspoon ground paprika;
- 20 g of olive oil;
- salt, olive oil for frying.
For red currant sauce:
- 200 g of red currant;
- pods of red chili;
- 4 cloves of garlic;
- 15 grams of granulated sugar;
- half a teaspoon of salt;
- half a teaspoon of ground red pepper;
- green salad for serving.
The method of cooking pancakes from chicken liver with red currant sauce
Chicken liver put in cold water, washed, cut into small pieces. I do this so that the blender does not wrap fibers and veins, which sometimes remain in pieces of the liver.
Chop finely onions. Instead, you can use shallots or green onions, also chopped finely.
We break a large egg into a bowl, I advise you to use organic eggs from free-range chickens.
Now pour salt and ground paprika. You can also add any seasonings that you think are suitable for chicken meat. They will equally enrich the taste of liver pancakes.
We send all the ingredients in a food processor or grind with a dip blender to a smooth mash. The dough is made up of liquid, similar to sour cream with a low fat content.
To make the dough thicker, pour wheat flour and instant oatmeal. Instead of flakes, you can take wheat or oat bran. Then pour olive oil, stir and you can start frying pancakes.
Heat the pan well with a thick bottom, lubricate with a thin layer of vegetable oil for frying. Fry for 2 minutes on each side on medium heat. The liver is preparing very quickly, it is impossible to overcook it, it will become dry.
Now prepare the sauce. Put the red currant in a saucepan, add 20 ml of water, close the lid and boil for 10-15 minutes, then rub in a tablespoon through a sieve. Add to the berry puree chopped red chilli, garlic, sugar, salt and ground red pepper passed through a press. Cook the sauce on a quiet fire for another 5 minutes, when it cools a little, you can balance the taste - add a little more sugar or salt.
Serve pancakes from chicken liver with green salad leaves, pour with thick, spicy red currant sauce. Enjoy your meal!
