Liver cutlets calories. Beef liver cutlet recipe. Calorie, chemical composition and nutritional value

Poorly compatible:

flour - chicken egg.

Well compatible:

chicken egg - onion, flour - onion.

To prepare dietary liver pancakes with carrots we will need:

• Raw liver - 300-400 g;
• Carrots - 1 piece;
• Onion - 0.5 pieces;
• Egg - 1 piece;
• Semolina or oatmeal ground in a coffee grinder - 2 tbsp. l;
• Salt - 0.5 tsp;
• Black pepper or any spices.

With semolina, pancakes turn out more tender and fluffy, but oatmeal is a healthier and more dietary product. Although it contains the same calories. But if semolina is simply teeming with starch, then oatmeal is full of all sorts of benefits, in particular, fiber, which normalizes digestion. See for yourself what to prefer.

All products are ready. We can begin the cooking process. It's quick and easy, so even a novice housewife can do it.

Liver cutlets with oatmeal in a slow cooker

Ingredients:

• half a kilo of ground pork liver;
• oat flakes - half a glass;
• milk - a quarter of the same glass;
• egg;
• one onion and a clove of garlic;
• low-fat sour cream 150 g;
• spices, oil.

Time will take: about an hour.

Calorie content: 173 kcal – 100 g.

1. It is necessary to place the milk in a deep container, beat in the egg, and beat with a whisk;
2. Pour oatmeal into this mixture and let it brew for 20 minutes;
3. Peel the onion and garlic and chop into a paste;
4. Minced liver should be combined with onion-garlic gruel and seasoned;
5. Set the multicooker to the “Baking” program, coat the bottom of the bowl with a thin layer of fat;
6. Remove the infused flakes from the unabsorbed liquid and place in the liver-onion mass. Stir generously;
7. Using a spoon, form small pancakes and fry in a slow cooker for 2 minutes on both sides;
8. Place the prepared pancakes in the form, pour in sour cream;
9. Change the mode to “Extinguishing” and set the timer for 20 minutes.

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How to cook dietary liver pancakes with carrots

1. Grind the liver in a meat grinder. It does not need to be cleared of films, because they will be finely chopped in a meat grinder. Simply wash and let the water drain. I put it in a colander for a couple of minutes.

2. Grind the carrots. You can grate it on a fine grater, but using a meat grinder is much easier and faster. So if you are saving time, then don’t bother with a grater.

3. Finely chop the onion. I don't recommend grinding it because you will get onion juice, not onion. And the liver already provides enough fluid. We don't need extra water.

4. As a matter of fact, the most important work has already been completed. Now all we have to do is mix all the ingredients sequentially. Place the ground liver and carrots and finely chopped onion in a bowl or bowl.

5. Add one raw egg.

6. Put cereal (semolina or ground oatmeal), salt in a bowl, grind a little pepper in a grinder or just sprinkle it from a bag. I try not to use this kind of pepper in bags. It doesn't even come close to the flavor of freshly ground.

7. Mix our mixture and leave for at least 30-60 minutes so that the cereal swells. To be honest, I didn’t wait even half an hour, so the pancakes were spreading. This doesn’t really affect the taste, but at the end of the recipe for dietary liver pancakes with carrots there will be photographs of the same pancakes, but fried the next day. The difference is significant.

8. Spoon onto the frying pan and cover with a lid. They fry quickly. As soon as the mass has stuck and does not spread, you can turn it over.

9. I fry on each side for about 5 minutes so that both the liver and carrots are fried.

Our delicious dietary liver pancakes with carrots are ready. Now you can decorate them with greenery. There is no need for a side dish - there are already enough carrots and cereals.

This is how they look when cut or split - plump and juicy.

Pork liver cutlets with rice

• pork liver – 900-1000 g;
• 2 onions;
• 20-25 g flour;
• chicken eggs – 3 pcs.;
• medium glass of rice cereal;
• sunflower oil;
• spices.

Time taken: 45-60 minutes.

Calorie content: 168 kcal – 100 g.

Let's get started:

1. Place the rice in a saucepan with a thick bottom, rinse it several times until the water is clear and put it on the stove to cook;
2. Peel the liver and onions from film and peel, wash thoroughly and grind with a meat grinder, after cutting into pieces;
3. During this time the rice will have time to cook. Remove excess liquid from the finished porridge and cool;
4. Add eggs, spices, flour and boiled rice to the liver-onion mixture. Stir vigorously until the mixture is homogeneous;
5. Armed with a tablespoon, you need to place the minced meat in the form of flat cakes on a frying pan heated with oil. Fry for a few minutes on each side and you're done.

Let's calculate the calorie content of the entire serving:

1. Liver (300 g) - 400 calories
2. Egg - 150 calories
3. Carrots (just over 100g) – 50 calories
4. Oatmeal (2 spoons) - 40 calories (if we take semolina, it turns out to be 150-200 calories).

Total: 640 healthy calories without fat.

This is a pretty decent portion, which will be enough for 3 fairly hearty breakfasts or lunches. By the way, the beauty of these pancakes is that they can be made and placed in the refrigerator in any plastic container with a lid. And fry as needed.

Detailed composition, per 100 grams of the finished dish: “Liver cutlets”

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How to deliciously cook liver cutlets in a frying pan: video recipe

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Recipe using oatmeal and herbs. Press the button, watch the video, and cook. Surprise your family and friends with delicious homemade dishes.

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A delicious recipe for beef liver cutlets in the oven

I love dishes baked in the oven; they seem especially tasty to me. In the oven, dishes turn out tastier, since heat treatment occurs from all sides. In this recipe you can immediately see that homemade sour cream is used, there are no lumps or grains.

This product goes well with mayonnaise and sour cream. My mother cooks chops, layers each layer with onions and garlic, greases with mayonnaise, adds water, and simmers. The chops melt in your mouth.

For cutlets you will need:

• 600 g beef liver
• 2 large onions
• 3 tablespoons oatmeal
• 1 tablespoon flour
• Vegetable oil

Gravy:

• 1 glass of water
• 200 g sour cream
• 0.5 teaspoon dried basil
• salt, pepper to taste

Pour boiling water over 3 tablespoons of oatmeal until the oatmeal is completely covered. Leave for 10-15 minutes. You don't have to cover it with a plate.

You can add oatmeal or wheat porridge, it turns out very tasty and unusual.

In the meantime, let's make minced meat. Wash the liver and cut into pieces, grind in a blender in two steps. Mix the minced meat into the bowl in which we will cook. Add steamed oatmeal.

Peel the onion, cut into cubes and fry in vegetable oil. After frying, let the onions cool and add to the mixture of liver and oatmeal.

Add 1 tablespoon of flour. You don't need a lot of flour.

Mix everything well, you can add one chicken egg, but you can do without it. Next, add salt and ground black pepper. I really like salty cutlets, then you can eat them with fresh vegetables. Moreover, do not add salt to the vegetables.

Pour vegetable oil into a frying pan, heat it up, and put the liverworts in a tablespoon. They should not be pressed tightly against each other, but at a distance.

Fry on each side for 1-2 minutes over medium heat. If the fire is made strong, they will burn, but on low they will not fry, but will spread throughout the pan.

We place the finished products on a baking sheet, we will bake the liver cutlets in the oven. Lay out in 2-3 layers. Let's prepare the gravy. Place sour cream in a bowl, I use homemade one. Add water, salt, pepper, basil. I stir and pour into the pan.

We distribute the gravy not at one point, but evenly over the entire surface. Add bay leaves and peppercorns if desired.

Cover the top with foil and place in the oven for 30-35 minutes. Preheat the oven to 200 degrees.

This is what the finished dish looks like, they are hot and very appetizing.

Very soft, doughy, tender, and creamy. The taste is somewhat reminiscent of pate. Serve with vegetables and pickles (cabbage, cucumber, tomato).

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Our website poleznaya-dieta.ru is sure that half of it will definitely be eaten by the family. So we recommend preparing a larger portion so as not to be left without pancakes. You can also eat them cold. They are very tasty in any form.

But these are pancakes prepared the next day from the same mass. They are much more magnificent and tender.

Bon appetit!

How to cook beef liver cutlets so they are soft

In order for the finished product to be soft, my grandmother said, add lard, carrots, or onions, you can do everything at once. Once upon a time, we were talking with my grandmother, and I asked her to reveal the secret of why she makes soft cutlets. She said that she adds lard to the minced meat, which is what gives it softness and juiciness.

For softness, lard or sour cream is added to the minced meat; for juiciness, onions and carrots are added. You can add a little starch or mayonnaise, the taste will be more delicate.

To prepare, I take different recipes, sell them, choose what I liked best and what the children liked. Which would taste better, since everyone has different tastes.

What is necessary:

• 500 grams of beef liver
• 200 grams pork lard
• 1-2 spoons of flour (check the consistency of the minced meat)
• 0.5 teaspoon baking soda
• 1-2 cloves of garlic
• Salt and ground black pepper
• Vegetable oil (for frying)

You can add red pepper, nutmeg, dried basil, coriander to taste and desire.

For the gravy:

• 1 onion
• 3 tablespoons sour cream
• 200-250 ml. water

The liver needs to be washed, the film removed, the ducts removed, cut into pieces, and filled with water or milk, left for 30-50 minutes. If your liver is frozen, then it needs to be thawed.

Pieces of liver need to be passed through a meat grinder, along with lard; it’s okay if there are streaks of meat. The skin can be cut off or not, it is tough and it is better to remove it. I use unsalted lard. It's fresh, you need it for the recipe.

We take out the liver and pass it through a meat grinder, I have an old-style tool, an old Soviet meat grinder.

Add salt and black pepper, all to taste. Personally, we like the cutlets a little salty, they taste better that way. At this stage, you can add herbs, other spices and seasonings.

Adding lard promotes a mild flavor. You can add a little more lard, it should be fresh. I buy it at the market, cut it into pieces, freeze it, and use it for different dishes.

Don't forget to add a clove of garlic for taste. You can have 2-3 pieces, it all depends on the size. There are small ones, there are large ones.

Add flour and soda. You need half a teaspoon of soda, no more, otherwise there will be a soda taste. Add flour one tablespoon at a time and mix.

Mix everything well. If you like carrots, you can grind carrots and onions into a meat grinder. You can grind it in a blender, or using a fine grater. I don't have these ingredients in this recipe.

Pour vegetable oil into the frying pan and put it on the fire so that the frying pan warms up. I spread it out with a tablespoon. One cutlet, one tablespoon.

To prevent the mass from sticking to the spoon, you need to wet the spoon in cold water, place a glass with cold water next to it.

We put as much as will fit in the pan, they should be at a distance from each other.

Fry on one side for a couple of minutes, turn over, and also fry on the second. I don’t like to fry too much; then they become dry, slightly on one side and slightly on the other.

It doesn't matter whether the pan is full of oil or not, whether the oil reaches the edge or not. I pour half a glass, it’s enough for me to overcook all the minced meat. Then I pour out the oil.

I transfer all the preparations into a bowl, fry the next portion, and put them in the bowl again. That is, not in a saucepan, but in a bowl. We will then fill each layer with gravy.

As you can see, I don’t try to fry beef liver cutlets too much, since I like them stewed, and stewed ones are healthier for children than fried ones. It is clear that you cannot eat them, since they are still raw.

Pour vegetable oil into a frying pan and fry the onion. Peel the onion, cut into pieces and fry. Then add sour cream, I took 15% store bought.

Stir everything, add water, simmer the gravy for several minutes.

Place the cutlets in a cauldron in layers and pour in the gravy, I got 3 layers. Also, pay attention to the store-bought sour cream, it is lumpy. What indicates its naturalness is that it is a powder product; real sour cream melts.

I rarely buy store-bought, usually homemade. But I just ran out of country clothes, and I went down to the store and took some from the store. And here is the result, there is nothing natural in it, it is a powder product.

I put the cauldron on the fire and simmer for 40 minutes.

I serve it with mashed potatoes, pasta or porridge, very tasty with vegetables and cabbage salad.