Beef Liver Pancakes

1. 1 Beef liverpack 500 g ≈ $3.00 95 g
2. 2 Onions≈ $1.60 per kg 35 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Mayonnaise 6 g
5. 5 Wheat flour 25 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

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

Method

1. Slice the onion² into half-rings and sauté in half the butter for 3–4 minutes until soft.

2. Trim the liver of membranes and veins, rinse, and chop into small pieces.

3. Pulse the liver, sautéed onions², salt, and pepper in a blender until smooth.

4. Add the egg, flour, and mayonnaise, then blend again until just combined like a thin batter.

5. Heat the remaining butter in a skillet over medium heat, then spoon the batter into the pan.

6. Fry the pancakes for 2–3 minutes per side until golden brown; the center should be fully cooked with no pink.

In short

• In the planner this dish is cooked for two days: reheat on day two.