This healthy lunch packs a flavour punch and the combination of liver and spinach will give your iron levels a good boost.
MAKES 8-10 patties | Preparation time: 15 minutes, Cooking time: 15-20 minutes
PATTIES
۱ onion, chopped
۲ carrots, chopped
۱۵ g fresh parsley
۱ egg
۲ slices brown bread, crusts removed and torn into pieces
۵۰۰ g chicken livers, rinsed and trimmed
۱۲۵ ml (½ c) cake flour
salt and freshly ground black pepper
oil for shallow-frying
SAUCE
۱۵ ml (1 T) olive oil
۱ onion, sliced
۱ garlic clove, chopped
۱۲۵ ml (½ c) sugar
۱۰۰ ml vinegar
۱۰ ml (2 t) cornflour, dissolved in 15 ml (1 T) water
SPINACH SALAD
۱۰۰ g baby spinach
۱ red onion, sliced
۳۰ ml (2 T) olive oil
۱ Patties Place the onion, carrots, parsley, egg and bread in a food processor and blitz until well blended. Add the chicken livers and blitz until the livers are roughly chopped. Add the flour, season with salt and pepper and mix well.
۲ Heat a little oil in a frying pan. Drop spoonfuls of the patty mixture into the pan and fry over medium heat until just brown. Turn and fry until done but still slightly pink inside, about 2 minutes per side.
۳ Sauce Heat the oil and fry the onion and garlic until soft. Add the sugar and vinegar and stir until the sugar has dissolved. Add the cornflour mixture and stir until the sauce thickens.
۴ Spinach salad Toss the ingredients together.
۵ Spoon the sauce over the liver patties and pack in a container. Dish the salad into a separate lunchbox.
