Chicken Liver Patties with Carrot and Semolina
Tender pan-fried patties made from minced chicken liver, onion, carrot, eggs, and semolina.
These chicken liver patties use minced liver with onion, carrot, eggs, and semolina to make a soft mixture that can be spooned into a skillet. The source lists the main quantities and describes soaking the liver briefly to reduce bitterness. After draining and drying it, mince or pulse the liver with the vegetables, then let the semolina hydrate before frying. Cook the patties in small batches so they brown without crowding the pan. Because this recipe uses poultry liver, check a thick patty with a food thermometer and cook it to 74°C (165°F). Serve hot with mashed potatoes, grains, or fresh vegetables.
Recipe card
Chicken Liver Patties with Carrot and Semolina
Equipment: Food processor or knife, mixing bowl, skillet, spatula, food thermometer
Ingredients
Instructions
Prepare the liver
Trim away visible connective tissue. Rinse only if needed, then pat dry. The source suggests soaking in cold water or milk for 15–20 minutes; drain and dry well.
Make the patty mixture
Finely mince or pulse the liver with onion and carrot. Transfer to a bowl and stir in eggs, semolina, salt, and pepper. Rest for 10 minutes so the semolina absorbs moisture.
Heat the skillet
Warm a thin layer of oil in a skillet over medium heat.
Fry small patties
Spoon small portions of mixture into the pan, leaving space between them. Fry about 3–4 minutes per side until browned and cooked through.
Check temperature and serve
Check the centre of a thick patty with a food thermometer; cook to 74°C (165°F). Repeat in batches and serve hot with optional herbs.
How to tell when it is ready
The centre of each patty reaches 74°C (165°F).
Tips
- Measure and prepare the ingredients before you begin.
- Use the pan size and heat level described in the steps.
- Taste for seasoning near the end and adjust only where the source allows.
- Watch the visual doneness cues rather than relying on time alone.
Troubleshooting
- If browning happens too quickly, lower the heat and continue cooking gently.
- If the mixture is too loose, cook uncovered briefly while stirring and watching closely.
Substitutions
- Use a similar neutral cooking oil where the source calls for vegetable oil.
- Choose a garnish from the listed serving options rather than changing the recipe base.
Variations
- Use one of the source-supported optional additions noted in the ingredient list.
- Keep the core ingredient ratios unchanged when trying a garnish variation.
Serving suggestions
- Serve freshly prepared as the recipe describes.
- Pair with a simple green salad or seasonal vegetables.
- Offer bread or rice on the side when it suits the dish.
- Serve sauces and garnishes separately so each person can adjust.
Make ahead
Prepare the measured ingredients in advance. Refrigerate perishable ingredients until cooking.
Storage
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Food safety
Keep perishable ingredients refrigerated until use. Refrigerate cooked leftovers within two hours and keep them at 4°C (40°F) or below.
Frequently asked questions
Can I prepare chicken liver patties ahead?
Prepare it close to serving for the best texture. If making ahead, refrigerate promptly and follow the storage directions.
How should I store chicken liver patties?
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Serve chicken liver patties while it is at its best, and refrigerate any leftovers promptly.
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