Chicken liver patties

YOU
14 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

oil
250.00 g chicken livers — cleaned
1.00 onion — finely chopped
1.00 tomatoes — peeled and deseeded
2.00 bread — thick white slices, crusts removed
green pepper — halved, finely chopped
2.00 garlic — cloves, crushed
15.00 ml fresh parsley — finely chopped
5.00 ml dried thyme
1.00 eggs — extra-large, whisked
salt and freshly ground black pepper — to taste
125.00 ml flour — cake
oil — for frying
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Method:

Heat a little oil in a pan. Fry the chicken livers until brown on the outside but still slightly pink inside. Remove from the pan and cool. Sauté the onion in the same pan until tender and translucent. Soak the bread slices in a little milk and squeeze out the excess milk. Process the chicken livers, onion and tomato in a food processor. Mix all the ingredients and season with salt and black pepper. (The mixture is very slack.)
Drop tablespoonfuls of the mixture into a plate with cake flour, coating the patties well with the flour. Fry in preheated oil until brown and done.
Makes 14 patties.



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