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Buckwheat cutlets with liver
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Buckwheat cutlets with liver are a classic Ukrainian dish that is easy even for beginners to prepare. They have high nutritional value thanks to the main ingredient — liver, which is rich in vitamins and minerals. This dish is perfect for those who value simplicity but do not want to compromise on health benefits. The buckwheat cutlets will be enjoyed by all family members, and the preparation time will please any busy cook. Liver buckwheat cutlets have many variations, and you can experiment with different types of liver, adding your favorite ingredients to create a new flavor.
Variations:
- You can use chicken, pork, or beef liver.
- Buckwheat cutlets are more tender with chicken liver.
- Some recipes add carrots for additional flavor.
Secrets of tenderness and taste:
- Grind everything through a meat grinder for a homogeneous mass.
- Do not boil the liver long before grinding.
- Let the components cool down before mixing.
Ingredient tips:
- Fresh liver has a deep brown color with a glossy sheen.
- Fry the onions until golden brown.
- Rinse the buckwheat before cooking to remove roasted grains.
Minor culinary nuances:
- The liver mass should be a bit thicker than for pancakes.
- Liver is very delicate and spoils quickly, cook immediately after purchase.
- When frying, do not fry for long, as the liver cooks quickly.
Ingredients for the recipe
Ingredients
Chicken Liver
600 g
Ecorod Organic Steamed Buckwheat 400g
0.5 cup
Yasensvit Molodylni Chicken Eggs С0 10pcs
2 pcs
Kyyivmlyn Wheat Flour High Grade 1kg
2 tbsp
Garlic
1 clove
Kamis Ground Black Pepper 20g
to taste
NZ Rock Salt 1kg
to taste
Shhedryj Dar Refined Sunflower Oil 500ml
for frying
Preparation steps
01
Preparing buckwheat — Rinse the buckwheat, remove roasted grains, place in a pot. Time: 2 min. Indicator: buckwheat becomes clean.
02
Cooking buckwheat — Pour one cup of cold water, cook for 20 minutes from boiling. Time: 20 min. Indicator: buckwheat is soft and fluffy.
03
Cooling buckwheat — Remove from heat and let cool to room temperature. Time: 10 min. Indicator: buckwheat is cold.
04
Preparing onions — Peel the onions, dice finely, fry in oil. Time: 5 min. Indicator: onions are golden brown.
05
Processing liver — Rinse the liver, clear from films and bile ducts, cut into medium pieces. Time: 3 min. Indicator: liver is clean and cut.
06
Grinding — Grind buckwheat, eggs, liver, garlic, and fried onions through a meat grinder. Time: 3 min. Indicator: homogeneous mass.
07
Shaping and Cooking — Shape the mixture into small patties, place them in a preheated pan with vegetable oil and fry over medium heat for 4–5 minutes on each side until golden brown, then cover and cook for another 5–7 minutes over low heat until fully done. Time: 12–15 min. Indicator: buckwheat patties are golden outside, soft and juicy inside.
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Tip: Serve the buckwheat cutlets hot as a main dish, or with sour cream, fresh vegetables, or any favorite side dish. The liver is very delicate and does not require prolonged frying, so cook over medium heat without rushing.
Where to order ingredients
Select the required ingredients in one of the stores
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