Chops with Potato and Chicken Liver Recipe
Tender, soft, delicious chicken liver and potato meatballs. It is good both hot and already cooled. This simple, unpretentious dish of pickled cucumbers gives a slight piquancy and a kind of originality. Cook and enjoy your meal!
Servings 6
Prep Time 5 minutes
Cook Time 45 minutes
Ingredients
For chop:
- 700 gram Chicken liver
- 500 gram Potatoes
- 200 gram Cucumber marinated
- 2 pieces Carrots
- 1 piece Onion
- Salt
- Black pepper
- Vegetable oil
For sauce:
- 3 tablespoons Yogurt
- 2 pieces Pickled cucumber
- Soy sauce to taste
- Salt
- Parsley
Instructions
- Boil the chicken liver and potatoes. In the finished (boiled) form, the ratio of liver and potatoes should be 1:1.
- Finely chop the onion, grate the carrots on a coarse grater. Fry the vegetables in vegetable oil until soft.
- Pass the liver and potatoes through a meat grinder.
- Grate the pickled cucumbers on a fine grater.
- Add the fried onions/carrots and cucumbers to the liver and potatoes. Mix the minced meat thoroughly. Season with salt and pepper to taste.
- With hands soaked in water, form chops from minced meat and fry them in a well-heated frying pan in a small amount of vegetable oil.
- Fry on both sides for 3-4 minutes until golden brown.
- For the sauce, mix thick yogurt (or sour cream) with grated cucumbers, chopped parsley, add a drop of tabasco sauce, salt and mix. Serve the chops hot or cold, pouring sauce over them.