Pork Liver and Heart Cutlets
by Editorial Staff
Many people love and cook liver cutlets. I propose to add another offal to the liver mince – the heart. Pork liver and heart cutlets are lush, juicy, hearty, and very tasty. These cutlets are definitely worth trying!
Ingredients
- Pork liver – 230 g
- Pork heart – 230 g
- Onions – 100 g
- Egg – 1 pc.
- Bread (white) – 50 g
- Flour – 25 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2-3 tbsp (30-45 ml)
Directions
- We wash the liver and heart, remove the tendons, and cut the by-products into medium pieces.
- Cut off the crusts from the bread. Break the pulp into large pieces.
- Peel the onion and cut it into large pieces.
- Grind the onion in a meat grinder or blender, then the liver, bread, and heart.
- Add the egg, salt, and ground pepper to the resulting minced meat.
- We mix.
- Add flour.
- Mix well again.
- In a frying pan, heat the vegetable oil and spread the minced meat with a tablespoon, form small patties. Fry the patties over medium heat for about 2-3 minutes, until golden brown.
- Then turn the patties over to the other side and reduce the heat to a minimum. Cover the pan with a lid and cook the patties for about 4-5 minutes. The other side should also brown.
Enjoy your meal!
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