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