Leek & Meat Fritters
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Leek & Meat Fritters

Some people love the taste of liver. I am not one of them. But I also don’t hate it, I just find it to be dry and minerally. So whenever I cook liver, I try to mellow out the liver with other flavors that can carry the dish. These meat fritters are made with lots of leek and onion, giving them lots of flavor and moisture that compliments the chicken livers.

You want to use pastured chicken livers from animals that were healthy and humanely raised. Ask around at your farmers market, or go to a butcher that you trust. If you get chicken livers that are whole, you can blitz them up in a food processor for this recipe. I get my chicken livers whole from Snowden Farms or ground from The Healthy Butcher. Beef and pig liver can be more intense in liver flavor, so experiment around if you like the liver taste.

This mini fritters are great for lunches during the week and reheat well in the microwave. I like to eat them a bit of fresh lemon, or a dollop of sour cream.


Leek & Liver Meat Fritters

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Nutrition per portion

  • 3+3 Tbsp extra virgin olive oil
  • 1 medium white onion, minced (about 1/2 cup minced)
  • 3 large leeks, halved and washed well
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1.5 lb ground 100% grass fed beef
  • 1/2 lb ground chicken offals
  • 1/2 cup almond flour
  • 3 large pastured eggs
  • 1 bunch parsley, chopped fine
  1. Heat a large skillet on medium-high heat. Add 3 tablespoons of EVOO and the minced onion.
  2. Halve the leeks, slice into quarter-inch half moons, and wash well under water in a colander. Add to the skillet with the onion, and sprinkle with salt. Cook the leeks and onions until softened, being careful not to burn them. Turn down the heat if needed.
  3. Once softened, add leek and onions to a food processor and blitz until it's mushy and broken down. We aren't going for a smoothie, just break down the chunks. Work in batches if needed.
  4. Add the leek mixture to a large bowl, and combine with the meats, almond flour, eggs, and chopped parsley. Season with a healthy pinch of salt and fresh ground black pepper. Mix well, adding more almond flour if it seems very watery. It should be able to form into balls easily, but it will be a bit of wetter mixture.
  5. Wipe out the large skillet that the leeks and onions were sauteed in, making sure to get all little bits out. Heat on medium-high, and add 3T of EVOO to the skillet.
  6. Once the oil is shimmering, form the meat into golf ball sized rounds and then flatten a bit, and add to the skillet. Fry the meat fritters in batches, adding more EVOO as needed. They should take about 3-4 minutes on each side, cooked with a lid slightly ajar on the skillet.
  7. Serve warm, with a dollop of sour cream or lemon or more fresh parsley. Great with roasted broccoli or other veggies. Store well in the fridge for several days.
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