LIVER PAT­TIES WITH SPINACH SALAD

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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 15- 20 min

LIVER PAT­TIES

1 onion, finely chopped 2 car­rots, finely chopped 15 g fresh pars­ley 1 egg 2 slices brown bread ( crusts re­moved), torn into pieces 500 g chicken liv­ers, rinsed and trimmed 125 ml ( ½ c) cake flour salt and freshly ground black pep­per oil for shal­lowfry­ing

SAUCE

15 ml ( 1 T) olive oil 1 onion, sliced 1 gar­lic clove, chopped 125 ml ( ½ c) sugar 100 ml vine­gar

1 Liver pat­ties Put the onion, car­rots, pars­ley, egg and bread in a food pro­ces­sor and blitz un­til well blended Add the chicken liv­ers and blitz un­til 10 ml ( 2 t) corn­flour, mixed to a paste with 15 ml ( 1 T) wa­ter

SPINACH SALAD

100 g baby spinach 1 red onion, sliced 30 ml ( 2 T) olive oil the liv­ers are roughly chopped Add the flour, sea­son with salt and pep­per and mix well 2 Heat a lit­tle oil in a fry­ing pan Drop spoon­fuls of the liver patty mix­ture into the pan and fry over medium heat un­til just brown Turn and fry un­til done but still slightly pink in­side 3 Sauce Heat the oil and fry the onion and gar­lic un­til soft Add the sugar and vine­gar and stir un­til the sugar has dis­solved Add the corn­flour paste and stir un­til the sauce thick­ens 4 Spinach salad Toss the ingredients to­gether 5 Spoon the sauce over the pat­ties and serve with the salad

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