A simple recipe for buckwheat with liver

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Have some boiled buckwheat left? Want to make something from it so that not a single spoon is wasted? Buckwheat with liver is a dish that combines simplicity of ingredients and unsurpassed taste. They remind me of the taste of childhood, when my grandmother always knew what to surprise me with.

Ingredients:

• buckwheat (boiled) – 200 g;
• chicken or pork liver – 300 g;
• onion – 1 pc.;
• egg – 1 pc.;
• flour – 2-3 tbsp. l.;
• salt, pepper to taste;
• oil for frying.

The liver is cut into small pieces and fried with finely chopped onion to make it fragrant and juicy. Then everything is ground in a blender or passed through a meat grinder. Boiled buckwheat, egg, salt and pepper are added to the liver mass. Mix everything thoroughly, form small cutlets and roll in flour.

Fry the buckwheat in a heated frying pan with oil until golden brown on both sides. For greater tenderness, you can put them in a saucepan after frying, add a little water and simmer over low heat for 5-7 minutes.

Interestingly, this dish is perfectly stored in the refrigerator, so you can prepare the buckwheat in advance and have lunch or dinner ready for several days. Serve them with sour cream or a light vegetable salad.