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Print Recipe
Chicken-Liver Pancakes with Millet Porridge Recipe
How is it more satisfying and healthy to feed children? Harmful, not everyone eats... And we'll hide the liver in the chicken fritters, they'll eat it for a dear soul, and with an addition, we'll also add the remains of millet porridge. Cook with inspiration, please the people dear to Your heart, especially kids.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Remove the skin from the breast and cut into small cubes. Wash the liver, free it from the films and cut it into small pieces.
    Remove the skin from the breast and cut into small cubes.
Wash the liver, free it from the films and cut it into small pieces.
  2. Add chopped greens, ready millet porridge, sour cream and pepper. Pepper is quite a bit, just to set off the taste.
    Add chopped greens, ready millet porridge, sour cream and pepper.
Pepper is quite a bit, just to set off the taste.
  3. Add the dried onion and bell pepper. P.S.: if you do not have dried ones, fry 1/2 onion and pepper, add without oil. Stir.
    Add the dried onion and bell pepper.
P.S.: if you do not have dried ones, fry 1/2 onion and pepper, add without oil. Stir.
  4. Add eggs and semolina, salt.
    Add eggs and semolina, salt.
  5. Mix and leave for 15-20 minutes to swell the semolina.
    Mix and leave for 15-20 minutes to swell the semolina.
  6. In a frying pan, heat 1 tablespoon of vegetable oil, spread 1 tablespoon of the mass and fry for 1-1.5 minutes on medium heat. Adding oil, so overcook all the pancakes.
    In a frying pan, heat 1 tablespoon of vegetable oil, spread 1 tablespoon of the mass and fry for 1-1.5 minutes on medium heat. Adding oil, so overcook all the pancakes.
  7. Serve hot.
    Serve hot.

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