My baby loves beef liver. I am glad of this, because the liver contains a lot of useful elements. At the same time, I want to somehow diversify dishes with liver for my daughter, and even better to combine with vegetables. I will tell you now how to do this very tasty and interesting.
I also really like beef liver. First, it contains only 100 calories per 100 grams. This is a low-calorie and nourishing product. I try to always keep something like this in the fridge. Especially now, when I decided to lose some weight.
Secondly, there is a lot of folic acid and iron in beef liver. What has a beneficial effect on blood formation, nervous system and overall health.
Thirdly, the price of the liver is quite pleasant. Like it or not, it is 1.5-2 times cheaper than meat.
I personally like beef liver more than other animals and birds. It is not always possible to guess with its softness, but if it comes to grinding this product, then there is no particular difference.
Also, the liver is a filter for blood, and filtering the food of a cow and, for example, pigs are two completely different things. Is not it?
For the first time I tried these cutlets at a visit to the sister-in-law. She is my innovator in cooking. It was amazing to feel the vegetable taste in liver patties. Also I was pleasantly struck by the fact that they were very lush and ruddy. I got used to thin, gray liver pancakes.
It turns out that the carrots in the recipe give the cutlets a delicious blush, potatoes – fluffiness, and onions – juiciness.
The difficulty of cooking: pretty easy