Pumpkin Pancakes with Chicken Liver and Millet (in the Oven)
by Editorial Staff
From an ordinary pumpkin, you should make gorgeous pancakes with chicken liver and millet. Besides pumpkin, potatoes are used. The dish turns out to be very satisfying – perfect for lunch and dinner. Simple and affordable products are used, so you can safely take note of the recipe for these delicious pumpkin pancake rolls.
Cook: 40 minutes
Ingredients
- Pumpkin – 200 g
- Potatoes – 100 g (1 pcs.)
- Bulb onions – 1 pcs.
- Egg – 1 pcs.
- Corn or potato starch – 1.5 tbsp
- Dried cilantro – 1 pinch
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 3 tbsp + for preparing the mold
For filling:
- Chicken liver – 200 g
- Millet – 70 g
- Sour cream – 4 tbsp
- Salt to taste
- Ground black pepper – to taste
For sprinkling rolls:
- Hard cheese – 50 g
Directions
- Wash the pumpkin and peel it and remove seeds (if any). Wash and peel the potatoes. Rinse the millet several times. Then pour the cereal into a saucepan, pour 150 ml of clean water and cook over low heat for 20 minutes. After the time has elapsed, remove from heat and allow to cool.
- Clean chicken liver from veins, films and wash well. Boil the chicken liver in lightly salted water for 15-20 minutes. Then put the chicken liver on a sieve, allow time to cool. Grate the pumpkin on the largest grater and transfer to a deep bowl.
- Peel, rinse, and cut onions into half rings or cubes. Add the onion to the pumpkin. Grate the potatoes on the same grater as the pumpkin – on a coarse one. Add potatoes to the pumpkin bowl. Pour starch, dried cilantro, salt, and ground pepper here. Add the egg. Mix the ingredients thoroughly. Turn on the oven to heat up to 180 degrees.
- Heat a frying pan and brush with vegetable oil. Put a third of the prepared pumpkin-potato mass in a frying pan, smooth and fry like a pancake – 2 minutes on each side, until golden brown. In this way, fry only three pancakes.
- Grate the cooled chicken liver on a medium grater and transfer to a bowl. Put the boiled millet in a bowl to the liver. Add 1 tablespoon. a spoonful of sour cream, salt, and ground pepper to taste. Mix the ingredients well – the filling is ready.
- Divide the filling into equal parts, in accordance with the number of pancakes obtained. Put some of the fillings on the edge of each pancake (I have 2 tablespoons of the filling for each pancake). Gently roll the pancake into a roll so that the filling is inside. Proceed in the same way with all pancakes and filling.
- Grease a baking dish with oil. Put the rolls in the form tightly to each other. Grease each roll with 1 tbsp of sour cream and send the form to the oven. Bake pumpkin rolls with chicken liver and millet at 180 degrees for 25 minutes.
- After the specified time, grate the cheese on a fine grater. Remove the dish from the oven, sprinkle the rolls with cheese, and bake again for 10 minutes.
- Pumpkin pancakes with chicken liver and millet are ready to serve.
Enjoy your meal!
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