Chicken liver pancakes with filling: recipe

Filling for pancakes from boiled liver with rice and eggs

Compound:

liver (any) – 0.3 kg;
water – 1-1.5 l;
bay leaf – 2 pcs.;
carrots – 100 g;
onions – 100 g;
rice – 40 g;
chicken egg – 3 pcs.;
butter - to taste.

Cooking method:

Boil rice in salted water, mix it with butter.
Hard-boil the eggs and chop finely with a knife.
Place the prepared liver in boiling water. When it boils again, add peeled whole vegetables, spices, and salt.
Cook the liver over low heat until cooked. It is considered ready when, after piercing it with a knife, no dark liquid flows out of it.
Cool the liver, cut into small pieces and turn into minced meat using a meat grinder.
Mix all ingredients. If the filling seems too dry, add a little more butter.

Pancakes with liver, eggs and rice are very satisfying and are liked by almost everyone. Even many of those who are reserved about offal foods eat them with pleasure.

Minced liver pancakes are relatively inexpensive, but they turn out tasty and satisfying. Liver filling can be made according to several recipes, each of which is good in its own way.

How to cook “Pancakes stuffed with liver”

1. Pancakes cook very quickly. While the dough is being prepared and the pancakes are being fried, you need to boil the chicken liver.

2. Prepare the dough for pancakes. It is better to beat the eggs separately, and then gradually add the remaining ingredients to them.

3. Place the liver in boiling water and cook until tender.

4. Meanwhile, fry the pancakes in a hot frying pan.

5. Grease the pancakes with butter and stack them.

6. Meanwhile, fry onions and carrots in a frying pan. Fry, stirring constantly.

7. When the liver is ready (it cooks for no more than 20 minutes), grind it in a blender or grate it. We send it to the onions and carrots. Fry for another minute and remove from heat.

8. Wrap the filling in the pancakes and wrap them in an envelope. Before serving, they can be fried in vegetable or butter and served hot with sour cream.

With potatoes

These stretchy savory pancakes stuffed with liver make a complete meal for the whole family. They turn out to be very filling and incredibly tasty, which means they will take their rightful place in your diet. To prepare them, you will need:

350 ml low-fat kefir.
120 g plain flour.
2 eggs.
1.5 tsp. Sahara.
2 tbsp. l. vegetable oil.
½ tsp. soda quenched with vinegar.
Salt.

To prepare the filling for pancakes stuffed with liver, you will need:

6 potato tubers.
250 g of liver.
Salt, seasonings, water, vegetable and butter.

Combine kefir with eggs and lightly shake with a whisk. Vegetable oil, sugar, salt and slaked soda are added to the resulting liquid. All this is mixed with flour, poured in portions into a greased frying pan and fried in a greased frying pan. Ready-made pancakes are filled with browned liver, ground through a meat grinder and combined with mashed boiled potatoes, salt, spices and butter. Each of them is rolled into an envelope and fried in a greased frying pan.

Pancakes with liver and mushrooms

Kefir 150 ml
Water 100 ml
Flour 130 g
One egg
Vegetable oil for frying + 1 tbsp. into the dough
Medium-ground sugar 1 tbsp.
Mushrooms 200 g
Onion 1 piece
Liver 400 g
Drain oil 2 tbsp.

Dough

Mix kefir with water.
Pour granulated sugar, eggs, refined oil, flour into the kefir mixture, add salt and mix.

Filling

Chop the mushrooms into smaller pieces and fry them in a hot frying pan with chopped onions.
Remove the film from the liver, cut into very small cubes and fry
Mix liver with mushrooms.

Preparation

We bake the pancakes on both sides until caramel color in a frying pan heated with oil.
We fill the pancakes with liver-mushroom minced meat and fry on both sides.
Melt the butter and pour it over the pancakes.

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Pancakes with chicken liver and egg

What ingredients will be needed for the dough:

700 ml milk;
250 grams of flour;
2 eggs;
30 grams of sugar;
salt to your taste;
vegetable oil – 4 tbsp.

The filling will consist of the following components:

kilogram of chicken liver;
onions – 2 pieces;
¼ garlic head;
two or three eggs;
vegetable oil;
butter - a piece of 40-50 grams;
salt to your taste;
spices to taste.

The cooking process will take approximately 2 hours.

Calorie content – 215 kcal.

How we will cook:

Chicken offal must be washed and removed from films;
We cut it into small pieces;
Peel the skin from the onions and cut into small squares;
Peel the garlic cloves and chop into slices;
Place chicken liver on hot oil, add onion and garlic;
Be sure to salt well, stir and cook for 15 minutes;
As soon as the liver is ready, it should be removed from the heat and left to cool slightly;
Place the eggs in a saucepan with water and set to boil until hard;
Place the liver in a blender and grind until smooth;
Remove the eggs from the heat, cool in hot water and peel;
Eggs can be ground in a blender or cut into pieces with a knife;
Transfer them to the liver mixture and stir thoroughly;
Next, we start preparing pancakes. Pour milk into a deep container and lay out eggs;
Add granulated sugar, salt and stir;
Then add flour in parts and stir so that there are no lumps;
When the pancake base is ready, pour in a few large spoons of vegetable oil;
Pour a ladle of dough into a hot greased frying pan and distribute it;
Fry for a couple of minutes and turn over to the other side, fry for 1 minute;
As soon as all the pancakes are ready, we start filling them with filling;
Place 1 large spoon of filling on the edge of the pancake, fold the edges from the sides inward, you should get a rectangle;
Next, roll the pancake into a roll;
Let's fill the rest of the pancakes.

Pancakes with liver and onions

Milk/sourdough/buttermilk 250 ml
Flour 140 g
Liver 350 g
Drain oil 30 g
One egg
Bulb onions
Refined oil
Dough

Mix milk with egg.
Pour in sugar, flour, salt, stir, pour in a spoonful of vegetable oil and knead until the dough is smooth.

Filling

Remove films and veins from the liver and cut into small pieces.
Peel the onion and cut into cubes.
Heat the oil in a frying pan and fry the liver with onions until cooked.
After the liver has cooled, grind it using a blender or meat grinder and mix with butter that has melted at room temperature.

Preparation

Heat a frying pan with refined oil and bake the pancakes on both sides until light yellow. There is no need to lubricate them with oil, otherwise they will tear when filled.
Stuff the prepared pancakes with liver and fry in a frying pan heated with refined oil.

Chicken liver filling options for pancakes

Almost all products are suitable as a filling for pancakes. Diet treats are made with fresh herbs or cereals. More satisfying variations - with potatoes, lard, sauce.

All options for chicken liver fillings for pancakes:

with fried onions;
with carrots (sautéed, boiled or Korean);
collection of sautéed vegetables (bell peppers, onions, carrots, small tomatoes);
with boiled eggs (chicken or quail);
with chicken hearts;
with lard (the liver is fried in raw lard or a little salted lard is added to the filling);
with mushrooms (boiled, pickled or fried);
boiled potatoes (mashed or grated);
with boiled cereal;
with fresh herbs (parsley, dill, green onions or garlic).

An exotic filling option is to add walnuts to the liver. Pre-fry the kernels and crush them into crumbs. It will be even tastier if you add sour cream, cream, table mustard or mayonnaise into the filling.

It turns out tastier if, after stuffing, the pancakes are fried in butter. A delicious golden brown crust emerges. And the delicate aroma itself will invite household members to the kitchen for a treat.

Pancakes with rice and chicken liver

The filling of chicken liver with cereal is universal. Replace rice with boiled millet, buckwheat or pearl barley to taste. Adjust the ratio of liver and cereal to your taste.

Ingredients:

chicken liver – 350 g;
rice – 4 tbsp. l.;
salt, seasonings - to taste.

Preparation:

Rinse the cereal until clean. Boil until soft in salted water.
Boil the liver in a small amount of water. Drain the broth. Grind the pieces in a meat grinder.
Mix ingredients in a bowl. Stir. Use as a filling for pancakes. Do you want to surprise your guests? Add beet juice to the pancake batter. The baked goods will turn out pink in color.

With beef liver and egg

Pancakes with liver are a fairly nutritious dish and a pleasant way to satisfy your hunger during the day. You can also make them for future use and freeze them, and then reheat them in the morning and serve them. The result will be a very tasty, and most importantly, hearty and healthy breakfast. And to make our first filling more juicy, we will add eggs and herbs to the beef liver.

You will need:

250 g beef liver;
2 eggs;
medium bulb;
sunflower oil for frying;
green onions and salt.

Cooking process:

Boil the liver and cool it.
Fry the onion until golden brown. Boil the eggs and cut into small pieces.
Cut the liver and pass it through a meat grinder. Mix well with egg and onion.
Salt the resulting mixture, add seasonings to taste and stir with finely chopped green onions.
Place the filling on the pancakes and roll them into envelopes.
Fry a little in a frying pan. Sprinkle with herbs if desired.

Recipe 7: pancakes from chicken liver and hearts

Liver pancakes are a tasty and satisfying hot dish that can be served either on their own or with any side dish of your choice. They go well with pasta, cereals, boiled, stewed and fresh vegetables. Today we will prepare tender chicken liver pancakes with the addition of hearts.

Before you start preparing minced meat for liver pancakes, it is important to properly process the offal. In particular, tender chicken liver must be stripped of veins.

I know that many cooks use whole chicken hearts, but I always cut off all the excess and thoroughly wash them from the inside to remove blood clots.

chicken liver – 400 gr
chicken hearts – 200 gr
chicken eggs - 2 pcs
wheat flour - 50 gr
vegetable oil - 100 ml
table salt - 0.5 tsp.
ground black pepper - 1 pinch

To prepare tender, juicy and tasty liver pancakes, take chicken liver with hearts, chicken eggs, wheat flour (I use premium, but first grade will do), refined vegetable (I use sunflower) oil for frying, salt and ground black pepper to taste . By the way, if you wish, you can also add chopped onions, garlic, fresh or frozen herbs, and your favorite spices and spices to the dough.

First of all, be sure to process the by-products. For example, with chicken hearts, I always cut off the edge from the wider side (there are blood vessels and a lot of fat there).

After this, I cut each heart in half lengthwise and rinse thoroughly under cold running water. Most often there are dark blood clots inside! I know that many people cook whole chicken hearts, but in this regard I am quite squeamish.

Chicken liver can be cut into smaller pieces, removing the veins. We also wash the liver and allow excess liquid to drain.

You can grind by-products either using a meat grinder or in a food processor with a metal blade attachment. As you can see, the color of the liver and hearts differs from the photo above, but this is just a trick of light.

When crushed to a mushy consistency, the liver and hearts turn out to be quite liquid.

Mix everything thoroughly and you can immediately fry the liver pancakes.

To do this, take a wider frying pan, heat a little vegetable oil in it (then add as needed), add the dough (or minced meat - whatever you like to call this mass) with a tablespoon.

Cook over medium heat for about 2-3 minutes on one side, then flip the pancakes and cook the other side until cooked.

Transfer the finished liver pancakes with hearts to a plate and fry the next portion until the dough is finished.