I really love both liver and buckwheat, so for me the recipe for liver cutlets with buckwheat is a real find. These cutlets can be either an appetizer or a separate dish. Moreover, they are delicious both hot and cold.

To prepare chicken liver cutlets with buckwheat, prepare the ingredients according to the list. Carrots and onions must first be peeled and washed.

Wash the buckwheat, add water in a ratio of 1 to 2, add a little salt and boil until tender over low heat, about 15 minutes. During this time, the water will boil away and the porridge will be ready. The finished porridge should be loosened with a fork or spoon and allowed to cool completely.

Fry chopped onions and grated carrots in a small amount of vegetable oil.

Wash the liver, dry it, trim off the films and fat. Add the liver to the pan and cook for 5 minutes.

Place the cooled liver and vegetables into a blender and puree to the desired consistency; you can put it through a meat grinder.

Place the buckwheat and liver in a convenient bowl, add salt and pepper. If the minced meat is not sticky, add a raw egg and mix until smooth.

With wet hands, form cutlets, roll them in breadcrumbs if desired, and fry on both sides until golden brown.

Serve ready-made liver cutlets with buckwheat with a salad of fresh vegetables, with pickles, or as a separate dish.

Liver cutlets with buckwheat are a great family lunch, appetizer or snack. They can even be a separate dish.

INGREDIENTS

Chicken liver - 400 g
Buckwheat - 1 glass
Onions - 1 pc.
Carrots - 1 pc.
Salt - to taste
Pepper, h.m. - taste
Chicken egg - as needed
Vegetable oil - 3-4 tbsp.
Breadcrumbs - optional

COOKING PROCESS

I really love both liver and buckwheat, so for me the recipe for liver cutlets with buckwheat is a real find. These cutlets can be either an appetizer or a separate dish. Moreover, they are delicious both hot and cold.

To prepare chicken liver cutlets with buckwheat, prepare the ingredients according to the list. Carrots and onions must first be peeled and washed.

Wash the buckwheat, add water in a ratio of 1 to 2, add a little salt and boil until tender over low heat, about 15 minutes. During this time, the water will boil away and the porridge will be ready. The finished porridge should be loosened with a fork or spoon and allowed to cool completely.

Fry chopped onions and grated carrots in a small amount of vegetable oil.

Wash the liver, dry it, trim off the films and fat. Add the liver to the pan and cook for 5 minutes.

Place the cooled liver and vegetables into a blender and puree to the desired consistency; you can put it through a meat grinder.

Place the buckwheat and liver in a convenient bowl, add salt and pepper. If the minced meat is not sticky, add a raw egg and mix until smooth.

With wet hands, form cutlets, roll them in breadcrumbs if desired, and fry on both sides until golden brown.

Serve ready-made liver cutlets with buckwheat with a salad of fresh vegetables, with pickles, or as a separate dish.

Chicken liver is a valuable and at the same time affordable source of vitamins, minerals and amino acids. This popular by-product contains copper, iron, iodine, selenium and other trace elements necessary for the body. At the same time, the level of fat in chicken liver does not exceed 6%, which allows this product to be classified as dietary.

Recipe for tender chicken liver cutlets with buckwheat

Any housewife can prepare these delicious low-calorie cutlets for weight loss, since all the ingredients for this recipe can be found in any kitchen:

• Fresh chicken liver - 450-500 grams
• Buckwheat porridge - one glass
• Raw chicken egg—2 pcs.
• Flour - 2 tablespoons
• Onion - 1 piece
• Salt, ground black pepper - to taste
• Vegetable oil for frying - 2 tablespoons

We clean the liver of veins and rinse it. We clean the onions, cut them into several parts, and pass them through a meat grinder along with the liver. Add eggs, buckwheat, flour, salt and pepper to the minced meat, mix thoroughly.

When the oil in the pan is hot enough, add the minced meat with a large spoon, forming medium-sized cutlets. Fry the cutlets on both sides until cooked over medium heat.

Liver balls with buckwheat and semolina

These juicy meatballs will please everyone in the household, and making them couldn’t be easier. All you need for this is:

• Buckwheat - half a glass
• Chicken egg - 1 pc.
• Fresh chicken liver - 400 gr.
• Garlic - 3 cloves
• Semolina - 1/4 cup
• Vegetable oil - 2 tbsp.
• Salt - to taste

Wash the liver and cut it into small pieces, place it in a deep dish. Add buckwheat, pre-cooked until half cooked, egg and chopped garlic. Mix, gradually pouring semolina into the minced meat.

Fry the cutlets on both sides over high heat, then reduce the heat and cover the pan with a lid so that the cutlets are thoroughly stewed. In 5 minutes the meatballs are ready!

Recipe for garlic sauce for liver cutlets

A light garlic sauce is perfect for liver cutlets, which will make the dish more piquant and appetizing. It couldn't be easier to prepare.

Ingredients:

• one head of garlic
• glass of low-fat sour cream
• tablespoon olive oil
• tablespoon lemon juice
• some greens (parsley, dill, basil)

Peel the garlic and crush it in a mortar or garlic press. Pour sour cream into the blender bowl, add garlic and all other ingredients (pre-chop the greens with a knife). Mix our sauce with a blender until it has a smooth texture.

If you don't have a blender, you can prepare everything by hand. Before serving, let the sauce sit for 20-30 minutes.

Even if you have always looked askance at the liver, because it often turns out to be a little tough, and your family can’t stand it, after you fry these cutlets, the situation will completely change. You don’t even have to tell anyone that you will be making liver cutlets. Just start cooking them, and then everyone will come running to the smell - why does it smell so delicious and appetizing?

Everything in this recipe is perfect, including buckwheat, which we will add to the minced meat. But I won’t get ahead of myself, but I will say one thing - there is no doubt at all about the benefits of the liver. And it doesn’t matter whether it’s pork, chicken, beef, etc. So many dishes are prepared from this product that ours are just a small fraction! They also prepare pates from this offal, boil it, fry it and bake it.

By the way, many people prefer to cook liver not only for these qualities and for its excellent taste . After all, it contains many minerals, vitamins, amino acids and so on. Suffice it to say that by eating a cutlet, you will receive a daily, and sometimes even a monthly requirement of their content. In short, even a page is not enough to describe all the benefits. So let's start cooking!

Products

• Liver - 500 gr.
• Egg - 1 pc.
• Greens - 100 gr.
• Ground pepper - to taste.

For porridge:

• Buckwheat - 1 cup
• Onion - 1 pc.
• Vegetable oil
• Salt and spices - to taste

How to cook liver cutlets with buckwheat - step-by-step instructions with photos

The liver is not a solid piece, as some might think. Inside there are a lot of fats, veins and other things that need to be removed. Therefore, we will rinse the liver very well, clean it of everything unnecessary and cut it into pieces that will fit comfortably in a meat grinder and grind them.

Step 1. Cut the liver into pieces

This tasty offal is known to not need to be double-cooked like pork or any other meat. Therefore, let’s put the buckwheat porridge to cook, because, as I already said, it will end up in the minced meat. We all know how to cook porridge, but here we need to prepare it so that it is grain by grain. That is, not a weakling. We don't put oil. At the same time, cut the regular onion into smaller pieces and fry it until golden brown in a heated frying pan. Then combine the porridge with the onion. Looks so delicious already!

Step 2. Cook buckwheat porridge and fry onions

Then we will continue to prepare everything that will make the cutlets even tastier and more healthy. We're talking about greenery. I really like to put it in all dishes, and especially meat ones. Yes, if it is customary to put regular onions in regular and even liver cutlets, we will put green ones. Finely chop the dill, parsley and green onions, and also chop some young garlic, if you have any.

Step 3. Finely chop the herbs and garlic

Step 4. Combine buckwheat porridge, minced meat and beat in the egg.

Mix everything again with a spoon, add the greens, and stir gently again. You can pepper the minced meat if you wish. Or you can add some spices that your family prefers. This is the consistency you should get.

Step 5. Add herbs and spices to taste into the resulting mixture

Now you need to heat the frying pan well. After pouring oil into it, add heat and heat the oil. Now you can fry the cutlets. To do this, you need to take the minced meat with a spoon and carefully almost pour it into the oil. There is no need to fry for a long time, otherwise we will end up with overdried cutlets. Here it is enough to fry only once on both sides over medium heat, because they fry very quickly.

Step 6. Pour the resulting minced meat onto the hot oil with a spoon.

Place the finished cutlets in a deep plate and cover them with a high lid. After standing for 5 minutes under steam, they will “reach” readiness and become even juicier. Serve liver cutlets with the second half of boiled buckwheat porridge. The most tender. Delicious. The most useful. Eat healthy, topped with sour cream or whatever you like!

Step 7. The cutlets are ready. Bon appetit!

• I didn't salt the minced meat. If you don't add salt, you don't have to tell your family about it. Before they know it, the bowl of cutlets will be empty!
• When turning the cutlets, be careful - they may fall apart if you do not turn them with a spatula.
• Place the cutlets on plates carefully, too, because they will become stronger when they cool.
• Instead of buckwheat porridge, you can put any other one.
• If the minced meat is runny, you can add a little bread or flour.
• Potatoes, carrots, cabbage and other vegetables are sometimes added to the minced meat.
• By the way, you should have about a bowl of ground liver and porridge, that is, both ingredients equally.

Recipe for “Liver cutlets with buckwheat” with photo

Rated the recipe: 0

Preparation: 5 minutes

How long does it take to prepare?: 30 min

Cooking time: 35 min

Looked at the recipe: 1185

Recipe added: 24.07.2017

Hello, dear readers of the site. Liver cutlets with buckwheat are not only very tasty, but also an incredibly healthy dish. The combination of liver and buckwheat in it allows you to quickly recover from illness, increase the level of hemoglobin in the blood and get rid of even severe forms of iron deficiency anemia.

Ingredients

• Beef liver – 500–600 grams;
• Lard (or butter) – 50 grams;
• Buckwheat – 50 grams;
• Onion (large) – 1 piece;
• Raw egg – 1 piece;
• Flour – 50 grams;
• Salt – 1.5 level teaspoons;
• Vegetable oil for frying.
• For the sauce
• Mayonnaise – 3 tablespoons;
• Sour cream with a fat content of at least 20% - 2 tablespoons;
• Garlic – 2 cloves;
• Chopped dill (fresh or frozen) – 2 heaped tablespoons.

How to cook

1. First you need to thoroughly rinse the buckwheat and boil it until fully cooked. During the cooking process, add ¼ teaspoon of salt to the buckwheat.
2. Now we wash the liver and pass it through a meat grinder (you can use a blender).
3. Instead of beef liver, you can use chicken liver, then the dish will be more dietary.
4. We also chop the lard and onion and add them to the liver. Then add the prepared and slightly cooled buckwheat, egg and salt into the minced meat. Mix until smooth. To prevent the cutlets from spreading during frying and to keep their shape better, you need to add flour to the minced meat. Before this, it should be sifted so that it better mixes into the minced meat and does not form lumps.
5. Heat the oil in a frying pan and add small portions of minced meat.
6. Fry on both sides until golden brown. To remove excess fat, the finished cutlets can be placed on a paper towel.

Garlic is a traditional seasoning in Ukrainian cuisine. It goes well with many meat dishes and is great for liver cutlets. Therefore, we will prepare a simple but very tasty sauce for them. To do this, mix mayonnaise and sour cream, add finely chopped dill. Chop the garlic using a knife or garlic press and add to the rest of the ingredients. Mix thoroughly - the sauce is ready.

Before serving, place the cutlets on plates and add a spoonful of sauce to them. If desired, you can garnish with a sprig of dill or green onion.