Chef Yollly
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Liver Pancakes with Yogurt Sauce
Quick Meals · 20 min
You're viewing a translation. Original:
8
steps
17
ingredients
2
likes
Liver Pancakes with Yogurt Sauce
Quick Meals · 20 min
2 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Tender and juicy pancakes made from chicken liver with a light golden crust, fresh vegetable salad, and a cool yogurt sauce with herbs. Chicken liver makes the breakfast nutritious and rich in complete protein, iron, vitamin B12, and other important micronutrients. Fresh vegetables add lightness and juiciness, while the delicate sauce perfectly balances the rich flavor of the liver.
Kitchenware
Frying Pan
Scales
Stove
Blender
Ingredients
17 ingredients
Servings
1
390 kcal
Calories
32 g
Protein
20 g
Fat
21 g
Carbs
chicken liver
130 g
119 kcal · 16.9g protein · 4.8g fat · 0.7g carbs · per 100g
shallot
20 g
72 kcal · 2.5g protein · 0.1g fat · 16.8g carbs · per 100g
egg
1 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
fine salt
1.2 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
oat flour
15 g
404 kcal · 14.7g protein · 9.4g fat · 67.7g carbs · per 100g
olive oil
5 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
dill
3 g
43 kcal · 3.5g protein · 1.1g fat · 7g carbs · per 100g
fresh lemon juice
5 g
22 kcal · 0.3g protein · 0.2g fat · 6.9g carbs · per 100g
fine salt
0.3 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
greek yogurt 2%
50 g
97 kcal · 9g protein · 5g fat · 3.6g carbs · per 100g
dijon mustard
4 g
66 kcal · 4.1g protein · 4g fat · 4.3g carbs · per 100g
cucumber
60 g
16 kcal · 0.7g protein · 0.1g fat · 3.6g carbs · per 100g
cherry tomatoes
60 g
63 kcal · 1.1g protein · 0.2g fat · 16g carbs · per 100g
salad mix
20 g
17 kcal · 1.5g protein · 0.2g fat · 2.9g carbs · per 100g
fresh lemon juice
3 g
22 kcal · 0.3g protein · 0.2g fat · 6.9g carbs · per 100g
extra virgin olive oil
2 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
Instructions
8 steps
Step 1
2 ingredients
Clean the chicken liver from membranes and veins, rinse if necessary, and pat very dry with a paper towel. Coarsely chop the shallot.
chicken liver
shallot
Step 2
3 ingredients
Place the liver and shallot in a blender bowl. Add the egg, 1.2 g of salt, and a little black pepper. Chop until a uniform mixture forms.
egg
fine salt
black pepper
Step 3
1 ingredient
Add oat flour and mix. Let the liver mixture rest for 3–5 minutes to allow the flour to absorb some moisture. The consistency should remain quite liquid but not watery.
oat flour
Step 4
1 ingredient
Heat a non-stick skillet well and grease with olive oil. Spoon out 4–5 small pancakes. Fry over medium heat for about 2 minutes until the bottom side is browned.
olive oil
Step 5
Carefully flip the pancakes and cook for about 1.5–2 minutes more until the liver is fully cooked. Do not overcook to keep the center tender.
Step 6
6 ingredients
For the sauce, mix Greek yogurt, Dijon mustard, lemon juice, and finely chopped dill. Add 0.3 g salt, a bit of black pepper, and mix.
dill
fresh lemon juice
black pepper
fine salt
Greek yogurt 2%
Dijon mustard
Step 7
6 ingredients
Cut the cucumber into thin slices or half-moons, halve the cherry tomatoes. Combine with a small amount of salad mix, add lemon juice, 2 g olive oil, and 0.3 g salt. Mix gently.
cucumber
cherry tomatoes
salad mix
fine salt
fresh lemon juice
extra virgin olive oil
Step 8
Place the warm liver pancakes on a plate, add a small portion of vegetable salad on the side, and the yogurt sauce.
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