Chicken Liver Croquettes

If you think you don't like liver, give this a go and you'll be sure to change your mind!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 30 min Cook: 25 min

Ingredients

Chicken livers 200g
Salt 2 tsp
Unsalted butter 30g
Shallots (or half onion) 2
Celery 1
Carrot (small) 1
Garlic 1 clove
Dried thyme 1/4 tsp
Dried sage 1/4 tsp
Brandy or whisky 3 tbsp
Milk 2 tbsp
Salt 1 tsp
Pepper a little
Flour 2 tbsp
Egg 1
Breadcrumbs 100g
Cranberry jelly if you like

Method

1
Prepare the liver: it's fresher if it's redder.
2
Remove the excess parts (circled).
3
Soak in salted water (2 tsp salt in 1 litre cold water) for 30 minutes.
4
Slice the shallots, celery, carrot and garlic and pat dry the liver.
5
Put the butter in a frying pan and fry the vegetables on medium heat for 5 minutes.
6
Add the liver and cook for 1-2 minutes. When the colour changes, add the herbs and cook for a further 5 minutes.
7
Add the brandy and fry for 5 minutes to reduce.
8
Add milk to Step 7 and blend to a smooth paste in a blender.
9
Season the paste with salt then keep in the fridge to set firmer.
10
Divide into 4 and make croquettes. Dredge with flour, dip in beaten egg and coat with breadcrumbs.
11
Deep fry in 180C oil until nice and golden. Drain well.
12
Transfer to a serving dish and serve with cranberry jelly. Garnish with cress or radish and serve.

Tips & Note

Chicken Liver Croquettes

If you think you don't like liver, give this a go and you'll be sure to change your mind!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 30 min

Cook: 25 min

Ingredients

Chicken livers 200g
Salt 2 tsp
Unsalted butter 30g
Shallots (or half onion) 2
Celery 1
Carrot (small) 1
Garlic 1 clove
Dried thyme 1/4 tsp
Dried sage 1/4 tsp
Brandy or whisky 3 tbsp
Milk 2 tbsp
Salt 1 tsp
Pepper a little
Flour 2 tbsp
Egg 1
Breadcrumbs 100g
Cranberry jelly if you like

Chicken Liver Croquettes

Recipe ID :1040 Posted on 28 AUG 2015

Serves 4

Prep 30min
Cook 25min
views 655
printed 75

saved 0

If you think you don't like liver, give this a go and you'll be sure to change your mind!

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Ingredients

Print Ingredients Email Ingredients
200g
2 tsp
30g
2
1
1
1 clove
1/4 tsp
1/4 tsp
3 tbsp
2 tbsp
1 tsp
a little
2 tbsp
1
100g
if you like

Method

Prep
30min
Cook
25min
1
Prepare the liver:it's fresher if it's redder.
2
Remove the excess parts (circled).
3
Soak in salted water (2 tsp salt in 1 litre cold water) for 30 minutes.
4
Slice the shallots, celery, carrot and garlic and pat dry the liver.
5
Put the butter in a frying pan and fry the vegetables on medium heat for 5 minutes.
6
Add the liver and cook for 1-2 minutes. When the colour changes, add the herbs and cook for a further 5 minutes.
7
Add the brandy and fry for 5 minutes to reduce.
8
Add milk to Step 7 and blend to a smooth paste in a blender.
9
Season the paste with salt then keep in the fridge to set firmer.
10
Divide into 4 and make croquettes. Dredge with flour, dip in beaten egg and coat with breadcrumbs.
11
Deep fry in 180C oil until nice and golden. Drain well.
12
Transfer to a serving dish and serve with cranberry jelly. Garnish with cress or radish and serve.
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