John Myers
Contents
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Ingredients
The kitchen
- 200 g Pork liver
- 150 g Old rolls
- 0,25 liter Vegetable broth *
- 1 piece Onion
- 2 piece Eggs
- 1 tablespoon Dried marjoram
- 1 pinch Ground cinnamon
- 1 pinch Curry powder
- Salt and pepper
- 2 tablespoon Clarified butter
The sauce
- 1 piece Apple
- 1 piece Onion
- 20 g Butter
- 1 teaspoon Fig mustard*
- 1 tablespoon Mascarpone
- 1 pinch Ground cinnamon
- 1 pinch Curry powder
- Salt and pepper
- Water
Instructions
The kitchen
- Pick up the old rolls and soak them in the vegetable stock.
- Turn the liver through the wolf. Peel the onion, cut it into pieces and also chase it through the wolf. Finally - so that everything comes out of the meat grinder - turn the soaked rolls with them.
- Mix this mixture with two eggs. (There is only one egg in the picture. But I added a second because the cake crumbled a little while baking.) Season with marjoram, cinnamon, curry, salt and pepper.
- Heat the clarified butter in a pan and use a large spoon to add the liver dough to the pan in portions and fry brown on both sides. (Not too thin, because then they could fall apart.)
The sauce
- Peel the onion and apple and cut both into small cubes. Melt the butter in a saucepan and sweat the cubes in it.
- Add mustard * (see also stock: fig mustard), pepper and mascarpone and stir everything well. Puree the sauce a little with the magic wand. However, small pieces should still be recognizable.
- Season with salt, cinnamon and curry and dilute with a little water until the desired consistency is achieved.
- Arrange the liver fritters with a little sauce on warmed plates and serve with mashed potatoes.
- 9th dawn: Of course you can buy the liver crazy right away. But then the onions have to be chopped up small and the soaked bread is best worked with a magic wand before adding it.
- * Another link to spice mixes: Grained vegetable broth reloaded - easy to make yourself
Nutrition
Serving: 100gCalories: 321kcalCarbohydrates: 9.2gProtein: 12.8gFat: 26.2g
