Chicken liver patties: Reimagining a forgotten classic
My grandmother would shake her head in disbelief. Convincing me to eat liver during my childhood was a lost cause. Now, I make patties out of it that I genuinely enjoy. Maybe it’s a good way to change your approach to offal?
Offal used to be a staple on our tables. Grandmothers were masters at preparing it, and the cuisine of the Polish People’s Republic was renowned for it. Times have changed, and so has the approach to offal. We eat it very rarely and sometimes avoid it like the plague. It does not have a good reputation, although quite undeservedly. Maybe it’s not worth dismissing liver or stomachs so easily? I discovered this myself recently.
What kind of liver is best for patties?
Throughout my childhood, I couldn’t stand liver. My grandma encouraged me as much as she could since it’s a good source of vitamins and iron. Only years later did I come around to it, though I prepare it differently now. I make ground patties from it that the whole family loves. It's a great idea for a budget-friendly meal. They pair well with classic sides like potatoes or buckwheat and practically any salad.
Chicken liver is best suited for patties. Just like other offal, its origin is very important. Only liver from naturally raised animals will be a good source of nutrients. It's best to buy it from trusted sellers.
Why is it worth eating liver?
Grandma was right. Today, dietitians confirm that liver is packed with nutrients and it’s worth eating from time to time. It's a valuable source of vitamins and minerals, rich in iron, which supports the production of red blood cells and prevents anemia. It also provides B vitamins, which have a positive effect on the functioning of the nervous system. It contains folic acid as well, and the choline supports brain and liver function. Minerals like copper, iron, and zinc help boost immunity and improve metabolism.
Chicken liver patties recipe
Ingredients:
- 1 pound chicken liver
- 2 onions
- 1 egg
- 3 tablespoons flour
- Soaked roll (optional)
- Salt, pepper, marjoram to taste
- A few sprigs of parsley
- Oil for frying
- Breadcrumbs for coating
Method of preparation:
- Wash and dry the liver, and peel the onions.
- Grind the liver along with the onions (and the roll, if using).
- Add the egg, flour, and season to your liking. Mix thoroughly.
- Finely chop the parsley and add it to the mixture, mixing again.
- Shape into patties and coat with breadcrumbs.
- Fry them in hot oil on both sides.
