These chicken liver patties with garlic sauce are tender, savory, and packed with protein — a humble, budget-friendly dinner that punches far above its weight. A quick pan-fry gives them a golden crust, and the cool garlicky sauce on top ties everything together. If you love savory patties, also check out our Juicy Chicken Patties with Cheese and Dill and Chicken Nests with Zucchini and Carrots.
Ingredients
- 1.5 kg (3.3 lb) chicken livers
- 600 g (1.3 lb) raw pork fat (salo)
- 4 tbsp flour
- 1 tbsp salt
- 1 tsp baking soda
- 7-8 garlic cloves, minced
For the sauce:
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Fresh dill and parsley, chopped
Instructions
- Grind the livers and pork fat through a meat grinder. Add the garlic, salt, baking soda, and flour; mix well into a thick batter.
- Pan-fry spoonfuls in hot oil until golden on both sides, about 3 minutes per side — they cook fast.
- For the sauce, mix the sour cream, mayonnaise, garlic, and herbs. Spread over the patties and serve.
Tips
- Don’t overcrowd the pan — fry in batches so the patties brown instead of steaming.
- Soaking the livers in milk for 30 minutes before grinding mellows any bitterness.
- Reheat leftover patties in a dry skillet to keep the crust crisp, and add the sauce fresh. For more comfort-food inspiration, browse Food Network.
Nutrition (per 100 g): 124 kcal, protein 13 g, fat 6.4 g, carbs 3.8 g.