Liver pancakes

Rinse the chicken liver (200 g). Remove the veins and excess membranes. Transfer the liver to a blender bowl. Add the egg (1 piece), milk (50 g), salt (2 g), and khmeli-suneli (2 g). Blend the mixture until smooth.

Heat a frying pan over medium heat. If necessary, grease with a small amount of oil (5 g) to prevent the pancakes from sticking.

Drop the mixture by spoonfuls, forming small pancakes. Fry for 2–3 minutes on one side until golden brown. Flip and cook for another 2–3 minutes until fully cooked.

Serve hot. Optionally, add sour cream or keto sauce.