Chicken liver pat­ties with spinach salad

This healthy lunch packs a flavour punch and the com­bi­na­tion of liver and spinach will give your iron lev­els a good boost.

YOU Lunchbox Ideas - - Contents -

MAKES

8-10 pat­ties

Prepa­ra­tion time: 15 min­utes Cook­ing time: 15-20 min­utes

PAT­TIES

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

SAUCE

15 ml (1 T) olive oil 1 onion, sliced 1 gar­lic clove, chopped 125 ml (½ c) su­gar 100 ml vine­gar 10 ml (2 t) corn­flour, dis­solved in 15 ml (1 T) wa­ter

SPINACH SALAD

100 g baby spinach 1 red onion, sliced 30 ml (2 T) olive oil 1 Pat­ties Place the onion, car­rots, pars­ley, egg and bread in a food pro­ces­sor and blitz un­til well blended. Add the chicken liv­ers and blitz un­til 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 patty mix­ture into the pan and fry over medium heat un­til just brown. Turn and fry un­til done but still slightly pink in­side, about 2 min­utes per side. 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 mix­ture and stir un­til the sauce thick­ens. 4 Spinach salad Toss the in­gre­di­ents to­gether. 5 Spoon the sauce over the liver pat­ties and pack in a con­tainer. Dish the salad into a sep­a­rate lunchbox.

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