Chopped chicken liver patties with filling
Chicken liver provides complete protein, iron, and vitamin A, while cream cheese adds calcium and a smooth richness. Parsley and green onion keep the filling fresh, and skillet cooking leaves the patties soft inside with a browned crust.
Patties
Rinse chicken liver (500 g), pat it dry, and chop it finely. Mix it with almond flour (50 g), egg (50 g), sour cream 30% (40 g), dried garlic (3 g), paprika (2 g), table salt (3 g), and black pepper (1 g).
Chill the liver mixture in the refrigerator for 1 hour so it becomes firmer.
Filling
Mix cream cheese (50 g) with finely chopped parsley (15 g) and green onion (20 g).
Spoon some liver mixture into the skillet, add a teaspoon of filling to the center, and cover it with another spoonful of the mixture.
Fry the patties in olive oil (50 g) covered, for about 3 minutes on one side and 2 minutes on the other. Cook until fully done and browned.
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