Chicken Liver Pancakes with Buckwheat
Crispy golden-brown pancakes made from chicken liver and onion, served with buckwheat groats and sour cream.
- Time
- 30 min
- Serving
- 720 kcal
- Ingredients
- ≈ $1.51
- Protein
- 46 g
Ingredients
- 1 Chicken liverpack 500 g ≈ $2.50 150 g
- 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Wheat flour 25 g
- 6 Sunflower oil 12 ml
- 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat2, cover with water in a 1:2 ratio, add salt, bring to a boil, then simmer covered on low heat for 15–20 minutes until tender.
Wash the liver, remove membranes and bile ducts, peel the onion3, and chop it roughly.
Blend the liver and onion3 until smooth, then mix in an egg, flour, salt, and pepper until combined.
Heat a skillet with oil over medium heat for 1–2 minutes.
Fry the pancakes with a spoon for 3 minutes per side until golden brown and fully cooked through (no pink inside).
Serve the buckwheat2 on a plate, topped with the pancakes, and accompany with sour7 cream.
Tips
- Why it works
- Dice the onion small so it cooks through evenly and doesn’t stay raw or bitter in the fritters. Use 0.5 cm cubes or smaller.
- Substitutions
- Replace chicken liver with 150g beef liver if you prefer a richer taste; swap buckwheat for 70g quinoa if unavailable.
- Common mistakes
- Overcooking makes fritters dry and rubbery. Cut one open to check for slight pink juices inside before serving.
- Storing and reheating
- Eat fresh or within 1 day; reheat in a dry pan for 2 minutes per side to crisp the crust again.
- Serve with
- Pair with a simple green salad and a slice of rye bread to balance the richness of the fritters.
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