Liver pancakes are a great way to feed picky eaters who refuse liver in other forms. This liver and onion recipe is perfect for even the fussiest eaters, but if you’re looking for something different, try the recipe below. It’s soft, tender, and delicious!

You can use lamb liver, chicken liver, or beef liver to make these liver pancakes. The recipe below uses lamb liver. Serve these liver pancakes with rice, mashed potatoes, or any side dish of your choice. Mix sour cream with greens and salt to make a sauce for the pancakes.

Liver Pancakes Recipe

Ingredients:

Liver (Lamb, chicken, or beef liver) – 400 gr (14 oz)
Carrot – 60 gr (2 oz)
Onion – 60 gr (2 oz)
1 Egg
Organic all-purpose flour – 3 Tbsp
Cumin seeds – 1/2 tsp
Garlic – 1 clove
Parsley – 3-4 sprigs (optional)
Sea Salt – 1/2 tsp or to taste
Oil for cooking (avocado oil, ghee, coconut oil)

How to Make Liver Pancakes or Cutlets:

1. Mince the carrot, onion, and liver using a meat grinder. Add the spices, egg, pressed garlic. Mix. Add the flour and mix again. If you don’t have a meat grinder, you can use a food processor. Process the carrot until it’s fine, then add the onion and scrape the sides. Process again until fine. Add the liver chunks and process. Add the spices, egg, pressed garlic, and flour. Mix.

2. Preheat a skillet and add some oil.

3. Spoon the batter into the skillet. Cook the pancakes for 1 minute on each side on medium or medium-low heat.

4. Serve with sour cream and pair with rice, mashed potatoes, or any side dish of your choice.

Liver pancakes are easy to make, and the result is a delicious, tender meal that even picky eaters will love. Don’t let the fear of dry and rubbery liver stop you from trying this recipe – you’ll be pleasantly surprised!

liver pancakes recipe