Potato Cutlets with Chicken Liver and Ramson Sauce

Potato Cutlets with Chicken Liver and Ramson Sauce

50 min
Medium
1 serv.
387 g / 1 serv.

Rating

Average rating:—

Description

Hearty potato cutlets with a tender chicken liver filling and a tangy sour cream sauce with ramson.

  1. Peel the potatoes, boil in salted water until tender, and mash.
  2. Add the egg and flour to the cooled mash and mix thoroughly.
  3. Finely chop the onion and fry in 1 tbsp of oil until golden.
  4. Wash and dry the chicken liver, season with salt and pepper, and fry with the onion until cooked.
  5. Finely chop the cooked liver and onion with a knife or in a blender.
  6. With wet hands, form a flat cake from the potato dough, place the filling in the center, seal the edges and shape into a cutlet.
  7. Coat the cutlets in breadcrumbs.
  8. Fry the cutlets in the remaining oil on both sides until golden brown.
  9. For the sauce, mix sour cream with finely chopped pickled ramson and dill.
  10. Serve the cutlets hot, drizzled with the ramson sauce.
645
166 kcal / 100 g
kcal
24.7 g
6.4 g / 100 g
Protein
50.7 g
13.1 g / 100 g
Carbohydrates
37.9 g
9.8 g / 100 g
Fats