Chicken Liver Fritters

Name: Chicken Liver Fritters
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons of butter; 4 cloves of garlic, minced; 1 medium onion (100g), chopped; 400g of chicken livers, finely chopped; 1 teaspoon of salt; 2 tablespoons of all-purpose flour; 1 cup of chicken broth tablet dissolved in 240ml water; 1/2 teaspoon of mustard; 2 eggs, lightly beaten; 1/2 cup of grated Parmesan cheese (55g) for dusting

1
2 tablespoons of butter
2
4 cloves of garlic, minced
3
1 medium onion (100g), chopped
4
400g of chicken livers, finely chopped
5
1 teaspoon of salt
6
2 tablespoons of all-purpose flour
7
1 cup of chicken broth tablet dissolved in 240ml water
8
1/2 teaspoon of mustard
9
2 eggs, lightly beaten
10
1/2 cup of grated Parmesan cheese (55g) for dusting

Ingredients

1
2 tablespoons of butter
2
4 cloves of garlic, minced
3
1 medium onion (100g), chopped
4
400g of chicken livers, finely chopped
5
1 teaspoon of salt
6
2 tablespoons of all-purpose flour
7
1 cup of chicken broth tablet dissolved in 240ml water
8
1/2 teaspoon of mustard
9
2 eggs, lightly beaten
10
1/2 cup of grated Parmesan cheese (55g) for dusting

Directions

1
Preheat the oven to 350°F (medium)
2
Butter six mini muffin tin cups of 7.5cm diameter
3
In a medium pan, melt the butter over medium heat
4
Add the garlic, onion, and chicken livers and cook until the onion is softened (about 4 minutes)
5
Add the salt and flour and mix for 1 minute
6
Add the chicken broth and mustard, stir well and cook until thickened
7
Remove from heat, add the eggs and mix
8
Distribute the mixture among the mini muffin tin cups, dust with Parmesan cheese and bake in a preheated oven on a baking sheet until firm and golden (about 20 minutes)
9
Remove from the oven and serve hot in the same mini muffin tin cups
10
Calories per fritter: 195