Spicy liver with stuffed potato parcels

Ingredients for 4 servings:

• ½ kg liver(s) of beef, pork or poultry, finely chopped
• 1 large onion(s), peeled, cut into rings
• Oil for frying
• salt and pepper
• lots of paprika powder, hot
• 2 tbsp flour
• 1 pack of dough for potato dumplings or pancakes, possibly homemade
• 1 pack of cream cheese with herbs
• 1 handful of freshly chopped herbs
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

or to combine with other side dishes

Fry the washed liver with the onion rings in hot oil, season well with salt and pepper, and add plenty of paprika. Add the flour, stirring constantly, until the desired browning is achieved. Then deglaze with water to achieve a thick sauce consistency. Divide the dumpling dough into about 10 portions. Flatten each portion, cover half of it with a little cream cheese (mixed with the fresh herbs), and shape it into a small roll or a rectangular “roulade,” which is then fried in hot oil until crispy on all sides. Serve on plates with the fried liver and a side of vegetables or salad.