If you’ve never eaten liver, this recipe is the one to try because it’s so tasty and satisfying. It’s a meal in it of itself, though I do like to pair it with a side of salad. Chicken liver has an enormous amount of easily absorbable iron. Those of us who exercise on a regular basis, especially women, need a constant supply of it. When iron is low, the feeling of constant fatigue is unmistakable. Bottom line is, when it comes to iron, you never want to run low, particularly for physical performance. There are other sources of iron, but chicken liver has the highest amount. It’s a natual source and it’s bioavailable, making it the best source bar none. This is one of the biggest reasons I look for various different ways to prepare it. That, and I find it very tasty! Give it a chance and let me know what you think.
Ingredients:
Chicken liver (2 containers, about 16 oz)
Onion (1 medium, chopped)
Garlic (4-5 cloves, chopped)
Potatoes (3 medium)
Flour (1 &1/2 cups)
Dill (bunch)
Seasonings to your taste (salt, pepper, oregano, etc)
Prepare:
Cook potatoes until done and mash them with a little butter. Cool completely.
Blend chicken liver until completely smooth. Add chopped onions, garlic, dill, seasonings. Mix in mashed potato and slowly add flour until thick consistency is reached. In a frying pan with a little olive oil, spoon in the liver mixture, one tablespoon at a time. Cook until golden crust is formed. Flip on the other side, fry for a few minutes then cover with a lid and simmer on a low fire for about 10 minutes. Serve with sour cream sauce (recipe below).
Sour cream sauce:
2-3 spoons of sour cream,1 finely shredded cucumber,1 bunch of chopped dill, salt, pepper. Mix well and serve cold over liver patties.
There are so many different ways to enjoy liver patties. My 12 year old daughter, who is also a foodie, serves this as a sandwich. She toasts whole wheat buns and puts the patty with cheese, lettuce, cucumber and avocado. Filling, nutritious and delicious!
