Serves 4 | Prep 15 min | Cook 20 min
Ingredients
-
500g Organic Ox Liver, finely chopped or minced
-
1 medium onion, finely grated
-
2 cloves garlic, minced
-
1 slice of wholegrain bread, soaked in 50ml milk and squeezed dry
-
1 large egg
-
2 tablespoons fresh parsley, finely chopped
-
1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
-
Salt and freshly ground black pepper, to taste
-
2–3 tablespoons olive oil or butter, for frying
For the creamy mustard sauce:
-
150ml double cream or crème fraîche
-
1 tablespoon Dijon mustard
-
1 teaspoon honey (optional)
-
Salt and pepper, to taste
Instructions
1. Prepare the patties
-
In a large bowl, combine the chopped liver, grated onion, garlic, soaked bread, egg, parsley, thyme, salt, and pepper.
-
Mix until well combined. The mixture should be soft but hold together—if too wet, add a teaspoon of breadcrumbs.
-
Shape into 8 small patties (roughly 8 cm diameter).
2. Cook the patties
-
Heat oil or butter in a frying pan over medium heat.
-
Fry the patties for 3–4 minutes per side, until golden brown on the outside but still slightly pink in the middle. Avoid overcooking to keep them tender.
-
Remove from pan and keep warm.
3. Make the creamy mustard sauce
-
In the same pan, reduce heat to low and add cream, Dijon mustard, and honey.
-
Stir and simmer gently for 2–3 minutes until thickened slightly. Season to taste with salt and pepper.
4. Serve
-
Place 2 patties on each plate, spoon over the creamy mustard sauce, and garnish with a few fresh parsley leaves.
-
Serve with mashed potatoes, steamed green beans, or roasted carrots for a comforting, approachable meal.
