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Beef Liver Patties

Thursday, November 11, 2010

As much as I liked pea soup, I hated liver in my early years. Oh God, I remember so vividly how I was sitting over my plate in desperation, unable to get this hateful piece of fried liver down. I was a rather sickly child, and mama  fed me with half-done liver for anemia. That's probably why I took liver  as a medicine rather than food. But with the flow of time people change. So did I. Especially after I read a lot of good things about this meat by-product. It doesn't even deserve this degrading categorization. Due to its nutritional value liver can be called a real superfood.
I have a few recipes for liver, one of them is Chicken Livers Pate recipe introduced earlier.  Today I am offering to your attention my beef liver patties that are pretty easy to do.

What you need:
1 lb beef liver (preferably organic)
1 egg
1/4 onion, grated
Ground black pepper
Olive oil for frying

Rid liver of ligaments as thoroughly as you can. Process in food processor until liver mass becomes almost smooth.
Add egg, onion, salt and freshly ground black pepper. Mix well.
Heat a non-stick skillet on medium heat, add 2-3 tbsp olive oil. Scoop about 1 tbsp of liver mass for each patty, and place it on skillet. Fry on one side until almost cooked through (you will see how the color of liver changes from dark red to grayish), turn on the other side and cook until slightly browned.

Liver shouldn't be overcooked, otherwise it becomes tough. Ideally, it should be barely done, even half raw. This way most of nutrition is saved for your happy consumption.

These patties might look not that attractive due to brownish-grayish color, but you can garnish them with whatever you have at hand: all kinds of greens, fresh colorful vegetables. They go well with many sides like mashed potatoes (my best choice!), pasta, yams, rice. Here's the recipe for the sauce that is perfect for liver dishes:

Sour Cream Sauce
Saute 1 chopped yellow onion in 2 tbsp oil or butter until slightly caramelised. Add 2 tsp flour and, constantly stirring, gradually add 2 cups of boiling water. Mix briskly until smooth. Add salt and white pepper to taste. Quickly stir in 3-4 tbsp sour cream. Add 1 ground clove of garlic (optional). Mix well and remove from the heat.
Use whole sour cream. Reduced fat sour cream gets curdled in sauces.

It is good to soak liver in milk for a couple of hours before processing. It becomes softer and tastier.
These patties can be prepared from other livers (calf, pig, lamb, chicken).
Liver patties could be stored in the fridge for a couple of days and used for fabulous nutritious sandwiches.

Please overcome the prejudice against organ meats, and try to fall in love with liver, for your health and happiness.

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