Liver cutlets with semolina. Liver cutlets - share original recipes Liver cutlets with semolina

Step-by-step recipes for preparing liver cutlets with semolina and various ingredients

2018-01-12 Natalia Kondrashova

Grade
recipe

11946

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

3 gr.

Carbohydrates

14 gr.

151 kcal.

Option 1: Classic recipe for liver cutlets with semolina

Liver cutlets with semolina are a tasty and nutritious dish that contains significant amounts of beneficial microelements. Such food is an integral element of dietary and baby food.

To make cutlets, you can use pork, beef or chicken liver. To make them soft and tender, you must first hold the washed and film-free offal in a bowl of milk.

Ingredients:

0.55-0.6 kg of beef or pork offal;
100 g semolina;
onion head;
egg;
salt and ground pepper;
cooking fat.

Step-by-step recipe for liver cutlets with semolina

We grind the offal in a meat grinder along with the peeled and cut into slices onion head.

Add semolina to the mass, mix and let it brew for a while so that it swells properly. The amount specified in the recipe may not be enough, and then the volume of semolina will need to be increased slightly. The result should be a mixture with a consistency similar to pancake batter.

Break a chicken egg into the minced meat, add salt, season with pepper and mix.

Using a spoon, place the cutlets in a frying pan with heated fat and brown on both sides, and then remove from the heat.

Liver cutlets with semolina are consumed both hot and cooled, complementing the dish with mashed potatoes or a salad of fresh vegetables.

Option 2: Quick recipe for liver cutlets with semolina

To cope with the preparation of “liverwort” cutlets with semolina in a short time, it is better to take not beef or pork, but chicken offal. In this case, the dish will fry much faster.

Ingredients:

packaging of chicken liver;
semolina;
bulb;
garlic clove;
egg;
a few tablespoons of full-fat milk;
salt and pepper; chicken seasoning;
fat for frying.

How to quickly cook liver cutlets with semolina

Pour the milk into the semolina and let it brew until the cereal swells.

We rinse the chicken liver in a colander and leave it for a while to drain off excess liquid.

We peel the onion and garlic clove, wash it under the tap, and then use a knife to divide the “turnip” into small slices.

Grind the chicken by-product along with onions and garlic in a meat grinder, then add semolina soaked in milk to the minced meat, beat in a chicken egg, add salt and pepper, sprinkle in the seasoning and mix the mixture thoroughly.

Fry the cutlets on both sides in oil heated in a frying pan.

It should be borne in mind that liver cutlets with semolina from chicken offal cook very quickly, and therefore you should not keep them on the fire for a long time, otherwise they will become tough.

Option 3: Liver cutlets with semolina, zucchini and herbs

In the warmer months, when fresh vegetables are affordable, you can prepare liverwort cutlets with semolina and zucchini. The process of creating a dish will take a lot of time, but the result is worth it.

For cooking you will need:

500 g liver;
100-150 g semolina;
large zucchini;
bulb;
clove of garlic;
sprigs of dill;
egg;
50-80 g sour cream;
salt and seasonings;
cooking fat.

How to cook

Rinse the zucchini, remove the peel and turn the fruit into shavings using a coarse grater.

We grind the washed liver, onion and garlic clove in a meat grinder, then pour the semolina into the minced meat and mix.

We wash the dill sprigs under the tap and finely chop them with a knife.

Squeeze the zucchini shavings from the juice and add them to the minced meat, add chopped dill, beat in a chicken egg, add sour cream, salt, seasonings, and knead the mixture.

Spoon the cutlets into the pan and fry on both sides until they are browned. Serve zucchini-liver cutlets with semolina, generously sprinkled with sour cream.

Boiled potatoes or chopped fresh vegetables are suitable as a side dish.

Option 4: “Liverwort” cutlets with honey mushrooms and semolina

Mushrooms will be an excellent addition to offal. You can take not only honey mushrooms, but also champignons, chanterelles or oyster mushrooms.

Ingredients:

chicken or beef liver;
semolina;
fresh mushrooms;
bulb;
carrot;
potato;
egg;
fat sour cream;
salt and seasonings;
cooking fat.

How to cook

First, prepare the mushroom fry. To do this, peel the onions and carrots, remove the stems of the mushrooms and thoroughly wash the ingredients under the tap.

Heat the cooking fat in a frying pan, lay out the slices, salt, add seasonings and fry over medium heat until soft.

Place the fried mushrooms in a colander to drain off excess fat and juice and allow the mass to cool slightly. It is not recommended to add it to the minced meat hot or even warm, as this will ruin the taste of the cutlets.

We clean the liver from the films, wash it under the tap and cut it into pieces.

Peel the potatoes and chop them into small slices.

We pass the offal and chopped potatoes through a meat grinder, then add semolina to the mass and leave it to infuse so that it has time to swell.

After a quarter of an hour, mix the liver with the mushroom fry, beat in the egg, add rich sour cream, salt, spices, and mix the mass thoroughly.

Using a spoon or your hands, place the cutlets in a frying pan with heated fat and fry until golden brown.

As a side dish for liver cutlets with semolina and mushrooms, you can serve porridge, vegetable puree or fresh salad.

Option 5: Tender liver cutlets with semolina and cream sauce

To make liverwort cutlets with semolina especially tender, you can simmer them in a creamy sauce.

Ingredients:

600-750 g beef liver;
180-200 g semolina;
bulb;
egg;
salt and spices;
450 ml heavy cream;
a bunch of dill or other greens;
fat for frying.

How to cook

We twist the washed and peeled beef liver and the onion cut into slices in a meat grinder.

Pour semolina into the minced meat, mix and leave to brew.

While the semolina swells, boil the cream in a saucepan with thick walls, stirring constantly, and then remove it from the heat.

Add a chicken egg to the minced meat, add salt, season with seasonings, mix thoroughly and fry the cutlets in vegetable fat.

Place the liverworts in a deep bowl, pour in cream, add dill and steam briefly under a lid over low heat.

It is important to remember that you should not keep this dish on the fire for too long, a few minutes is enough, otherwise the cutlets will fall apart.

Option 6: Liver cutlets with semolina and spicy gravy

To prevent liverwort cutlets with semolina from seeming too bland, you can complement them with gravy with tomatoes, hot peppers, garlic and herbs.

Will be required:

beef liver;
semolina;
egg;
onions for mince and gravy;
several sweet bell peppers;
garlic; hot pepper;
tomato paste or large juicy tomatoes;
salt and seasonings;
favorite greens;
fat for frying.

How to cook

Grind the liver and one onion in a meat grinder, add semolina to the minced meat and leave for a while so that the grains swell.

While the cereal swells, make the gravy. We peel and wash onions, garlic cloves, tomatoes, sweet and hot peppers under the tap.

We cut the onion into half rings, press the garlic, cut the bell peppers into small slices and send the vegetables to a deep frying pan.

Pour boiling water over the tomatoes, peel them and cut them into small slices or grate them, then add them to the vegetables, salt the mixture, sprinkle with spices and simmer for a while, and then remove from the heat. If tomato paste is used for gravy, it will need to be diluted a little with boiled water.

Beat a chicken egg into the minced liver, add salt and seasonings, knead and fry the cutlets over medium heat.

Place the finished “liverworts” in a deep bowl, pour in the vegetable mixture and let dry for a few minutes, then remove from the heat.

Serve liver cutlets with semolina and spicy gravy hot, sprinkled with finely chopped herbs.

It should be noted that when preparing “liverworts” with gravy, it is better to make minced beef liver, since it is denser than chicken liver. This will allow the cutlets not to fall apart during the stewing process.

Liver is considered one of the most useful offal. It contains a sufficient amount of iron, vitamins and microelements. Therefore, it must be present in the diet of every person. Various pancakes, salads and snacks are prepared from this product. But they turn out especially delicious with semolina, which will be presented in today’s publication.

To prepare juicy and appetizing cutlets, you can use beef, pork or chicken liver. It is important that it is of high quality and fresh. To rid offal of the unpleasant bitter taste and smell, it is recommended to pre-soak them in milk.

To make the cutlet mass more elastic and dense, it must be left to proof. In this case, the dish prepared from it will acquire a special taste and aroma.

Do not forget that it is undesirable to subject this by-product to prolonged heat treatment. Dishes made from it should not be kept on the fire for too long. Otherwise, they will become more like rubber soles. To ensure that you get tender liver cutlets with semolina, after frying, it is recommended to simmer them for several minutes in a small amount of water.

To diversify the taste of the finished dish, you can add grated potatoes, chopped mushrooms, boiled buckwheat or pre-fried onions to the minced meat. To make the cutlets more juicy, a small amount of swollen oatmeal or bread pre-soaked in milk is additionally added to their composition.

Option with mayonnaise

Cutlets prepared according to this recipe will be a real boon for many busy housewives who do not have time to stand at the stove for too long. In addition, the cooking technology is so simple that even an inexperienced cook can master it without any problems. In order not to interrupt the process in search of missing components, it is important to inspect the contents of your own refrigerator in advance. Your kitchen should have:

600 grams of pork liver.
Two medium onions.
200 grams of fresh lard.
One tablespoon each of tomato paste and homemade mayonnaise.
Egg.
A couple of tablespoons of raw semolina.

Vegetable oil and table salt will be used as additional ingredients.

Cooking algorithm

In order for you to get truly tasty and satisfying liver cutlets with semolina (the recipe with photos will be presented in today’s article), you should strictly follow the recommended ratio of components.

First you need to start preparing the main ingredient. The liver is washed under cool running water, cleaned of films and cut into pieces. After that, it is scrolled through a meat grinder along with onions and lard. Salt, semolina and eggs are added to the resulting mass. Mix everything well and set aside for twenty minutes. After this time, spoon the minced meat onto a hot frying pan, greased with any vegetable oil, and fry on each side until golden brown.

Then the almost finished liver cutlets with semolina are placed in a saucepan with a thick bottom, poured with a sauce consisting of mayonnaise, tomato paste, salt and pepper, and filled with half a liter of purified water. All this is sent to the stove and simmered over low heat for twenty minutes.

Beef liver option

It should be noted that according to this recipe you can quickly and without unnecessary hassle prepare juicy and flavorful cutlets. Before you begin the process, it is advisable to see if your kitchen has:

Half a kilo of beef liver.
Five tablespoons of semolina.
Large onion.
A couple of tablespoons of sour cream.

In order for your family to appreciate the liver cookies you have prepared with semolina, you need to add salt, spices and vegetable oil to this list.

Process description

First of all, you need to prepare the main ingredient. The liver is cleaned of films and ducts, washed, dried with paper towels and cut into pieces. After that, it is twisted in a meat grinder along with garlic and onions.

Add all other ingredients to the resulting minced meat, mix well and set aside for forty minutes. This time will be enough for the semolina to swell slightly. After this, the minced meat is spooned onto a hot frying pan greased with vegetable oil and fried on both sides for two or three minutes.

chicken liver with semolina

The dish prepared according to this recipe turns out incredibly tender and tasty. It can be classified as dietary. It is also important that it turns out so tasty that children who do not like liver eat it with pleasure. Before you begin the process, be sure to check that you have all the necessary products. Your kitchen should have:

600 grams of chicken liver.
Two tablespoons of semolina.
300 grams of oatmeal.
Large onion.
A pair of fresh chicken eggs.
150 grams of lard.
A teaspoon of soda.

So that your family can try fluffy liver cutlets with semolina, the above list should be expanded. Additionally, salt and vegetable oil are added to it for frying.

Sequencing

The pre-washed liver is placed in a colander to drain excess liquid, and then passed through a meat grinder. After this, the resulting minced meat is combined with raw eggs, semolina, lightly boiled oatmeal, chopped lard and chopped onions. The resulting mass is thoroughly mixed and soda, quenched with vinegar, is added to it.

The container with the prepared minced meat is sent to the refrigerator. After about an hour, they begin to fry liver cutlets with semolina from it. Spread the minced meat with a spoon into a heated frying pan, greased with any vegetable oil. After the golden crust appears, the product is turned over, fried on the other side and served with pasta, porridge or any vegetable side dish.

And it turned out that I’m not the only one who rarely cooks liver dishes. Therefore, today I decided to write another recipe to remind housewives that such wonderful cutlets can be made.

In principle, you can replace some ingredients to suit your taste or simply add something else, but I prepared these cutlets exactly according to the recipe that I was accustomed to since childhood.

We wash the liver and cut it into large cubes.

Then you can put it through a meat grinder, but I don’t have one, so I used a blender.

I chopped the onion in the same way.

Put it all in a bowl.

Add 4 tablespoons of semolina there.

Beat in one egg.

Three small carrots on a fine grater and also send to the liver.

Mix all this well and add salt. You can, of course, add some more seasonings, but I like the taste of liver and didn’t want to interrupt it with anything.
We get a slightly runny mass, which is why these cutlets are sometimes also called liver pancakes.

Heat the frying pan, pour a tablespoon of liver into the frying pan (pour 1-1.5 tablespoons of minced meat onto one cutlet) and fry the cutlets on both sides. They fry quite quickly.

It turned out to be 20 cutlets, each about 30 g. They were served with buckwheat porridge and sauce as a side dish; you can serve vegetables, although in principle you can make sandwiches with them or just serve them yourself.

Bon appetit!

*Cooking costs

liver - 184 rubles/kg - 400 g - 73.6 rubles
carrots - 13.7 rub/kg - 70 g - 0.96 rub
onion - 19.5 rubles/kg - 110 g - 2.15 rubles
semolina - 26.38 RUR/pack. - 60 g - 1.58 rub.
egg - 44.9 rub/des. - 1 PC. - 4.49 RUR

Total:
For a dish - 82.78 rubles
Per serving (4 pcs.) - RUB 16.56

* Energy value

Dish/100 g/Serving (~ 120 g)
Proteins - 91.1/15.2/18.24
Fats - 20.6/3.4/4.08
Carbohydrates - 59.3/9.9/11.88
Calorie content - 787.5/131.3/157.56

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 17 rub.

We are all clearly accustomed to the fact that cutlets can only be made from minced meat. But that's not true. There really are a lot of options. We thought about this and therefore decided to create this kind of article for you.

Cutlets are not necessarily a minced meat product. These can be meatballs made from fillet, potatoes, rice, zucchini, fish, beans, cabbage, legumes, and so on. All these cutlets, of course, will have different tastes, different in appearance and aroma. So remember that cutlets are not necessarily minced meat and only that.

Today we will tell you about liver cutlets. The liver can be absolutely any to your taste - chicken, beef, pork, turkey, and so on.

But it is worth remembering that poultry liver is prepared faster and easier than others. Beef takes a long time to cook, but its taste is simply unforgettable. But pork liver has a specific aroma and taste. Here you need to be able to work with marinades and spices. If you don't know how, it's better not to take it. Then it’s easier to work with beef or poultry in general.

We will share original recipes for liver cutlets, of which there will be five in total. As usual, this will be a classic, then a recipe with semolina, with carrots, with rice and a recipe with the addition of pork and oatmeal. Try each of the five options to find your favorite. Believe me, you will like it!

We all know that it is very important to choose fresh, good quality food. Especially these days, when so many foods are “artificially grown.” You need to look carefully, know the right aroma and type of product you are buying. This is why we will write you a couple of tips on how to choose the right product for you:

The very first thing you may notice is the color. The chicken liver should be brown and have a burgundy tint;
If the color of the chicken liver is light or yellowish, you should not buy such a product. Most likely, it is no longer fresh, and by its yellow color you can determine that the bird was sick;
When buying a whole (!) pork liver, ask to weigh the product. Its weight should be about two kilograms;
Too small a whole (!) pig liver is not what you need to buy. Perhaps the animal was sick;
If the liver is sticky, it has already begun to deteriorate, you should not buy it;
The shine of the product and slight moisture are a sign of a good, high-quality and fresh product;
Pig liver is almost the same in color as bird liver, but a little lighter;
The weight of a whole cow's liver is about five kilograms;
The ideal color for beef liver is ripe cherry. The darker the color, the older the animal was;
Any product should look fresh and be moist. If the liver is already weathered, do not buy it.

By choosing a healthy, good, high-quality and fresh liver, you can be sure that your dish will definitely turn out well. Then all that remains is to adhere to the proportions and sequence of actions. You will succeed!

Traditional liver cutlets

Cooking time

calorie content per 100 grams

Everything is simple, everything is incredibly tasty and unusual. We are used to regular minced meat, so let's try something new with our loved ones.

How to cook:

Tip: flour makes the cutlets airy. If you don't want to add it, you can add more onion instead.

Liver cutlets with rice

Rice will make any cutlets fluffy and airier. Therefore, as one of the options, we suggest you prepare just such. Will you try with us?

What is the calorie content - 190 calories.

How to cook:

Rinse the rice until the water is clear, add water and boil until tender;
If your rice turns out sticky, you can rinse it with water if you wish. But sticky rice can also be safely added to the cutlets;
Wash the carrots, cut off the peel and chop the root vegetable using a grater;
Remove the skins from the onion, cut off the root and cut the onion into small cubes, or you can grate it and chop it with an immersion blender;
Fry root vegetables in oil until golden brown and soft;
Rinse the liver, dry it with napkins and cut off the fatty threads;
Cut the product into small and approximately equal pieces;
Grind the liver with a blender, add the egg, carrots and onions;
Mix the mixture until smooth, adding spices;
Add rice and flour, mix with your hands;
Heat a frying pan with oil and place the cutlets using a tablespoon;
Fry on both sides under the lid.

Tip: after adding rice, it is better to mix the mixture with your hands, as a blender or meat grinder will crush the rice grains into a homogeneous mass.

Simple liver cutlets with semolina

A very simple recipe that is suitable even for a beginner. Moreover, if you already trust your child with a knife, then he will do a good job of the task.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 245 calories.

How to cook:

Rinse the liver, dry it and cut off the fatty threads;
Grind the liver into equal slices;
Remove the skins from the onion, cut off the root and cut the onion into arbitrary pieces;
Peel the garlic, cut off the dry end and chop the clove into slices;
Mix onion, garlic and liver, pass the ingredients through a meat grinder or blender;
Add semolina, sour cream, egg and spices, mix everything together;
Leave the mixture for forty minutes so that the cereal has time to swell;
Place future cutlets in hot oil and fry until done;
Then put it in the oven for another five minutes to finish cooking the cutlets inside.

Tip: if you do not leave the mixture with semolina to swell, the semolina will remain raw and will crunch in the finished cutlets.

Recipe with pork and oat flakes

This type of cutlet can be called a meat mix, because it will contain not only liver, but also meat. The oatmeal will swell and give the cutlets fluffiness and volume.

How long is it - 1 hour.

What is the calorie content - 213 calories.

How to cook:

Pour milk at room temperature over oatmeal and leave for thirty minutes;
Wash the meat, dry with napkins and cut into slices;
Rinse the liver with running water, chop and then chop into equal pieces;
Blend the meat and liver into a homogeneous mass in a blender. You can also use a meat grinder;
Peel and chop the garlic in any convenient way;
Add garlic to the ground mass along with the flakes;
Add soda and other spices to taste and stir until smooth;
Heat a frying pan with oil and fry the cutlets, scooping a tablespoon of each;
Fry until done on both sides.

Tip: baking soda can be replaced with baking powder.

For lovers of vegetables and freshness, we offer a recipe for cutlets with the addition of carrots. What do you think? Would you like to try this option?

How much time - 50 minutes.

What is the calorie content - 203 calories.

How to cook:

Wash the potatoes, place them in a saucepan, add water and place on the stove;
Boil the potatoes until tender, then drain the water and cool the tubers;
Peel the cooled tubers;
Peel the carrots using a sharp knife or vegetable peeler;
Place the carrots in a saucepan, add water and boil;
Drain the boiling water from the prepared root vegetables and cool the carrots;
Cut potatoes and carrots into arbitrary pieces;
Peel the onion, cut off the root and cut the onion into arbitrary pieces;
Wash the liver, cut off the fatty strings and cut the liver into slices;
Combine carrots, onions, potatoes and liver;
Mix the mass and pass through a meat grinder or beat with a submersible blender;
Add spices to taste and stir until smooth;
Add flour and egg to the mixture and mix again until smooth;
Heat a frying pan with oil and place cutlets with a tablespoon into the hot oil;
Fry the cutlets on both sides until cooked.

Tip: serve cutlets with your favorite side dish. These can be root vegetables, vegetables, cereals and even grains.

Remember that beef takes a long time to cook, so you need to work extra hard on it. Cut off all fatty threads, films and veins. You also need to remove the vessels and remember that this type of liver is the most useful.

If you cook pork liver, it is better to give preference to young liver. It doesn’t have that specific aroma or taste.

Potatoes can be replaced with flour in recipes and vice versa. Here both products give the effect of holding the components together, just like eggs.

You can add a variety of spices, herbs, vegetables and even chopped boiled eggs to the cutlets to taste. This will make the meat dish more satisfying, more flavorful and more varied.

Liver cutlets are definitely something new in your diet. Be sure to prepare them at your leisure for yourself and your loved ones. You can't help but like it.

Marina Patsulo

Unfortunately, some housewives are very skeptical about offal, believing that it is impossible to make a tasty dish from liver, lung, heart, etc. This is a very big misconception, since if prepared correctly, each product can become a truly culinary masterpiece. Don't believe me?

Try making liver cutlets with semolina. You will get not only a very tasty, but also a healthy dish. It is the recipes for liver cutlets with semolina that we will talk about today.

Recipe for liver cutlets from pork liver with semolina

Since there are a great many ways to prepare this dish, and the liver can be used from different animals, let’s start with the simplest recipe, we will prepare it from pork offal.

So, to prepare cutlets you need:

0.5 kg pork liver;
4 tbsp. l. semolina;
1 small onion;
1 chicken egg;
vegetable oil for frying;
salt and spices according to personal preference.

If you are taking on making cutlets for the first time, then step-by-step instructions will come in handy:

You will get a very tasty dish that is recommended to be eaten hot. Pasta, rice, mashed potatoes, fresh vegetables, etc. are perfect as a side dish.

Recipe for liver cutlets from beef liver with semolina

Not only pig liver is suitable for cooking. Cutlets and beef offal are very tasty.

To prepare the dish you will need:

beef liver – 400 g;
onion – 1 pc.;
chicken egg – 1 pc.;
buckwheat flour and semolina 2 tbsp. l.;
boiling water – 200 ml;
oil for frying – 3 tbsp. l.;
soda – 1/2 tsp;
spices and salt at your discretion.

To prepare beef liver cutlets, follow these steps:

The cutlets will turn out very tasty and aromatic and will go perfectly with any side dish.

Recipe for chicken liver cutlets with semolina

You can also prepare an appetizing dish from chicken liver. It is rich in iron and B vitamins and is considered a dietary product. Therefore, by preparing chicken liver cutlets, you will kill two birds with one stone: you will make a tasty and healthy meal.

And for everything to work, you need the following ingredients:

chicken liver – 1 kg;
onion – 2 pcs.;
medium-sized carrot – 1 pc.;
semolina – 2 tbsp. l.;
frying oil;
a small pinch of salt and pepper.

If you have all the ingredients in your kitchen, then you can start creating a new culinary masterpiece:

The dish is best served hot with your favorite side dish and fresh vegetables.

Now you know how to cook liver cutlets with semolina yourself. Try making this dish, your family will appreciate it. Good luck and new culinary victories!