Description
Tender, soft, delicious meatballs from chicken liver and potatoes. Nice and hot, and was already cold. A slight piquancy and a kind of originality give this simple, unpretentious dish of pickled cucumbers. Help yourself!
Ingredients
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Chicken liver
700 g
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Potatoes
500 g
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Pickled cucumber
200 g
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Onion
2 piece
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Carrots
1 piece
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Salt
-
Black pepper
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Vegetable oil
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Yogurt
3 Tbsp
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Pickled cucumber
2 piece
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Tabasco
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Salt
-
Parsley
3 sprig
Cooking
Boil chicken liver and potatoes. In the finished (cooked) the ratio between liver and potato should be 1:1.
Onions finely chop, carrots to RUB on a grater. Sauté the vegetables in vegetable oil until soft.
Liver and potatoes to scroll through a meat grinder.
Pickled cucumber RUB on a small grater. I use pickled cucumbers TM "6 acres" "Cucumbers are delicious."
Into the liver and potatoes add fried onions/carrots and cucumbers. Thoroughly mix the stuffing. Add salt and season with pepper to taste.
With wet hands form of minced meatballs and fry them in a well heated pan in small amount of vegetable oil.
Fry both sides for 3-4 minutes until it will turn brown.
For the sauce mix thick yogurt (or sour cream) with grated on a fine grater cucumber, chopped parsley, add a drop of Tabasco sauce, salt, mix well. You're done! Serve the meatballs hot or cold, watering them with the sauce.
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