Pork Liver Patties with Carrot and Semolina

Name: Pork Liver Patties with Carrot and Semolina
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: About 12 small patties
Cuisine: Ukrainian
Ingredients: 500 g pork liver, trimmed; 1 medium onion; 1 carrot; 2 large eggs; 3 tbsp semolina; 2 tbsp all-purpose flour; to taste salt and ground black pepper; as needed oil for frying

Pan-cooked pork liver patties bound with eggs, semolina and a little flour.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes About 12 small patties

Jump to Recipe

These are spooned patties rather than firm hand-shaped cutlets: blended liver, onion and carrot make a fairly loose mixture. The source also uses two eggs and three tablespoons of semolina, which absorb some moisture during a 15-minute rest. Add the two tablespoons of flour after resting if needed so the batter holds small portions in the skillet. Keep the pieces modest in size; that lets the centers cook before the outside darkens. A thermometer is more reliable than browned color for checking pork liver. Serve the patties hot with mashed potatoes or rice and a little sour cream. Cool any extras promptly and keep them refrigerated.

Recipe card

Pork Liver Patties with Carrot and Semolina

Prep 25 minCook 20 minTotal 45 minYield About 12 small patties

Equipment: Blender or grinder, skillet, food thermometer

Ingredients

500 g pork liver, trimmed 1 medium onion 1 carrot 2 large eggs 3 tbsp semolina 2 tbsp all-purpose flour to taste salt and ground black pepper as needed oil for frying

Instructions

Prepare liver
Trim membranes and tough ducts from chilled liver; dice.
Blend
Blend liver, onion and carrot until minced; mix in eggs, semolina, salt and pepper.
Rest
Refrigerate mixture 15 minutes for semolina to absorb liquid; add flour to make a thick spoonable mix.
Pan-cook
Drop small portions into oil over medium heat; turn until browned and centers reach 71°C (160°F).
Serve
Drain briefly and serve hot.

How to tell when it is ready

Centers reach at least 71°C (160°F), with no wet raw batter.

Tips

Trim tough liver membranes.
Chill mix as semolina hydrates.
Spoon rather than hand-shape the loose mixture.
Check thickest patty with a thermometer.

Serving suggestions

Add mashed potatoes.
Serve with rice.
Offer sour cream on the side.
Pair with fresh cucumbers.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate cooked patties up to 2 days; reheat thoroughly.

Food safety

Treat raw liver as raw meat, avoid cross-contamination and cook centers thoroughly. Liver is especially high in vitamin A.

Frequently asked questions

Why will the mixture not hold a hand-shaped cutlet?

Minced liver is loose; let semolina hydrate and spoon small portions into the pan.

How should I store pork liver patties with semolina?

Refrigerate cooked patties up to 2 days; reheat thoroughly.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.