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Chicken liver patties

Recipe from: 9/11/1997 12:00:00 AM
Ingredients 13
Servings 14


  • oil
  • 250
    chicken livers, cleaned
  • 1
    onion, finely chopped
  • 1
    tomato, peeled and seeded
  • 2
    thick slices white bread, crusts removed
  • half small green pepper, seeded and finely chopped
  • 2
    cloves garlic, crushed
  • 15
    parsley, finely chopped
  • 5
    dried thyme
  • 1
    extra-large egg, whisked
  • salt and black pepper to taste
  • 125
    cake flour
  • oil for frying


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.

Read more on: poultry  |  shallow-fry

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