Liver Fritters with Buckwheat

1. 1 Chicken liverpack 500 g ≈ $2.50 150 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Wheat flour 25 g
6. 6 Sunflower oil 12 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the liver and onion³; peel the onion and dice into 0.5 cm cubes; rinse and pat dry the liver.

2. Purée the liver and onion³ in a blender to a smooth mixture, then add the egg, flour, salt and pepper, and mix thoroughly until smooth.

3. Heat a skillet over medium heat and grease it with a small amount of oil before frying to prevent sticking.

4. Fry the fritters in batches over medium heat for 2–3 minutes on each side until golden and just firm in the center; turn carefully and do not press.

5. Rinse the buckwheat² in cold water, add water at about a 2:1 ratio, bring to a boil, then reduce the heat and simmer covered for about 15–20 minutes until tender and fluffy.

6. Arrange the plate by placing hot liver fritters over the buckwheat² and drizzle with sour⁷ cream; garnish with herbs if desired.