poultry liver with potato pancakes

poultry liver with potato pancakes


Last week I was in Bratislava, Slovakia, where we ate delicious artisanal goose liver (starter) and goose (main course).  The goose liver came with potato pancakes (zemiakové lokÅ¡e). It was the inspiration for this starter.

Ingredients (4 portions):

  • 250 gr potatoes
  • 100 gr flour
  • salt
  • 200 gr poultry liver (I took turkey liver this time)
  • 1 medium strong red pepper
  • olive oil
  • some fresh parsley and cilantro


  • Cook the unpeeled potatoes, drain them and peel them.
  • Rasp the potatoes, and mix them with the flour to a consistent dough. It may not stick to your fingers anymore, if needed, add more flour.
  • Roll a sausage of the dough, and cut pieces of approximately 1cm of it.
  • Make pancakes of about 10cm large of the dough (should be 8-10 pancakes).
  • Fry the pancakes in a non-sticking pan on both sides without adding any grease.
  • Cut the liver into thin slices.
  • Chop the red pepper finely and remove the kernels.
  • Heat olive oil in a pan, and bake the pepper and the liver slices on both sides on medium heat.
  • The liver moisture will mix with the olive oil and the peppers to a delicious sauce for the potato pancakes.
  • garnish with some parsley and cilantro.


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