Potato liver patties

Ingredients for 4 servings:

• 400 g potatoes, floury
• 300 g liver(s), of your choice (beef, pork, or veal liver)
• 50 g lard
• 2 m.-sized onion(s)
• 3 cloves garlic
• 2 eggs
• 130 g breadcrumbs
• n. B. Salt
• n. B. Black pepper, freshly ground
• 2 tbsp parsley, flat
• 1 tbsp marjoram, shredded
• n. B. Oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

just give it a try!

Boil the potatoes with their skins on, peel them, and press them through a potato ricer into a large bowl. Let them cool. Wash the liver, pat it dry, and chop it or put it through a meat grinder (you can buy pre-roasted liver in its skins from the butcher). Finely dice the onions and garlic. Heat the lard in a pan and sauté the onions and garlic cloves. Let them cool, then add them to the cooled potatoes. Mix well and season to taste with the other ingredients. Form medium-sized, flattened patties from the mixture. For a soup garnish, form small, flattened patties (approx. 4 cm in diameter). Heat a large amount of oil in a pan and fry the patties. Remove from the pan and drain on kitchen paper. They are particularly delicious with sauerkraut or mixed salad. Or use the small patties as a soup garnish (they can be cold when they are cold – larger patties can also be used in small pieces).