Step 1. Gather the ingredients. Roughly chop the liver pieces. Add chopped onions, chicken livers, egg, salt, and pepper to the food processor or blender.
Step 2. Pulse till well blended and smooth.
Step 3. Heat cast-iron skillet on medium-high heat to get going. Add the fat (ghee, butter) so melted butter coats the bottom of the pan before adding the liver mixture. Use a tablespoon to add the mixture into the hot pan forming the patties.
Step 4. Fry each side on medium heat for 2 minutes till brown on the outside and slightly pink inside; the meat juice should be clear when pressing.
Step 5. Once cooked, place liver patties on a paper towel to collect the remaining fat and juices before serving. Finish cooking the remaining patties.
Use a well-seasoned pan and oil to ensure the patties don’t stick to the bottom.
For most tender chicken liver patties, don’t overcook.
The liver cakes should still be slightly pink inside and juicy.
Serve cold or warm with sour cream or yogurt on the side.
Garnish with fresh herbs: dill, chives, or green onion.
How To Store Leftovers
Storing leftover chicken liver patties properly is essential to maintain their flavor and texture.
Here’s a simple guide on how to store them:
Allow the patties to cool – Let the leftover chicken liver patties cool down at room temperature for about 30 minutes before storing them. This helps prevent condensation, which can make them soggy.
Place in an airtight container – Transfer the wrapped chicken liver patties into an airtight container or a sealable freezer bag. Make sure to remove any excess air before sealing it tightly.
Label and date – To keep track of the storage time, label the container or bag with the date when the patties were prepared. This way, you can ensure they are consumed within a safe timeframe.
Refrigeration – If you intend to consume the patties within 2 to 3 days, place them in the refrigerator.
Gather the ingredients. In the food processor, add chopped onions, liver, egg, salt, pepper.
Pulse till well blended and smooth.
Heat cast iron pan on medium-high heat. Add ghee to coat the bottom before adding the liver mixture. Using a tablespoon to add the mixture into the hot pan forming the patties. Fry each side for 2 minutes till brown on the outside and slightly pink inside; the meat juice should be clear when pressing.
Use a well-seasoned pan and oil to make sure patties don’t stick to the bottom.For most tender chicken liver patties, don’t overcook. The patties should still be slightly pink inside and juicy.Serve cold or warm with sour cream or yogurt on the side, add some fresh herbs like dill or chives.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!