photo: Liver Patties

Liver Patties

Liver patties recipe is a great way to substitute meat and add to your normal protein intake. Easy to make, soft and delicious to taste, and absolutely healthy, they will make an excellent addition to your diet. Liver is one of the products that is often neglected on the shelves of the supermarket, and there is no better explanation than the truth that the majority of people don’t know how to cook and enjoy it.

This liver patties recipe is very versatile. In principle, it doesn’t matter what kind of liver you are going to use, the outcome is always the same - soft and delicious patties! It is quite important, however, to select the liver pieces that contain no or very little streaks. Although the liver pieces will be ground, these streaks will not contribute to the softness of the patties, and that is something you might want to consider.

Both fresh and frozen liver will work absolutely fine, just make sure to avoid extra moisture when preparing the liver for grinding. After you wash liver make sure you drain all water, or wipe the liver with a paper towel.

The recipe calls for the most basic ingredients and spices. There’s no need to get complicated, the best things in life are the simplest! In addition to salt and pepper, you can season the liver mince with some herbs of your choice, but the patties will end up being rather delicious just like that. Simple and aromatic!

You can get 16 medium-sized patties using this recipe; feel free to double it if cooking for a bigger crowd. We hope that you give this recipe a try, and will no longer neglect liver on supermarket shelves.

30 min
4 servings


  • 1. Peel and roughly chop two medium carrots and one big onion.
  • 2. Heat a frying pan on medium-high heat and add 1 tbsp olive oil. Put chopped carrots and onions to the pan and fry on medium heat for about 7-10 minutes or until the vegetable begin to soften (you can also cover the pan with a lid to speed up the process). Remove from the stove to cool
  • 3. Grind liver, carrots and onions with your meat grinder. Make sure to use a reasonably sized bowl to catch the mince. Your basic mince mixture for liver patties is ready!
  • 4. Mix liver and vegetable mince in the same bowl, add one egg, salt and pepper. Mix soda bicarb and vinegar together and then pour this bubbling mixture into the bowl, mixing well. Add flour and mix again.
  • 5. Heat a frying pan on medium-high with some olive oil. Using a spoon scoop some of the liver mince mixture and gently pour it onto the pan, making a circle or an oval patty. Fry patties on one side for about 3 minutes, or until golden brown.
  • 6. Then turn the patties to the other side, cover the pan with the lid to help the patties cook through, and leave them for another 3-5 minutes.
  • 7. Liver patties can be served as an appetizer with some freshly cut vegetables; it tastes even better with pasta, rice or buckwheat and different kinds of beetroot salad.

    Chef’s tips:
    • Liver patties can be stored in the fridge for up to 5 days in the airtight container.
    • To achieve softer and even more tender texture of the patties, leave the liver mince mixture for up to 1 hour before frying.