Chicken liver cutlets; 7 recipes for every taste

Chicken liver cutlets - 7 recipes for every taste

Liver should be included in your diet at least once a week. But if your family doesn’t like this product stewed and fried, then it’s time to prepare fluffy, juicy and breathtakingly tasty cutlets.

Chicken liver, which is the main ingredient in all the proposed recipes, is more delicate in taste and actually does not have streaks or films. The average calorie content of finished cutlets is 167 kcal.

Recipe for savory and juicy chicken liver cutlets with onions and carrots - step-by-step photo recipe

This dish cooks quickly and is relatively economical. Therefore, it will appeal to almost all housewives who want to feed their household tasty, healthy and not expensive!

Ingredients

Chicken liver: 500 g
Onion: 1 pc.
Carrot: 1 small
Testicles: 2 pcs.
Sour cream: 2 tbsp. l.
Flour: 4 tbsp. l.
Garlic: 1 clove
Salt, pepper: to taste

{Instructions} manufacturing

Wash the carrots and onions well and remove the outer shell. Finely chop the carrots and chop the onion randomly so that you can twist it together with the liver later.

We also wash the liver and remove veins and films as necessary. Then mix with chopped onions and grind through a meat grinder.

Beat two eggs, add a few tablespoons of flour, salt and pepper. Mix everything. The mixture should resemble thick sour cream.

Place the purchased liver dough with a spoon onto a heated frying pan. Fry all cutlets on both sides until golden brown and appetizing. It takes no more than 5 minutes. Then we put them in a saucepan and simmer slightly.

Serve the prepared liver cutlets with sour cream and finely chopped garlic.

Fluffy chicken liver cutlets with semolina

Chicken liver contains a huge amount of protein and essential parts, which is why nutritionists advise often including it in the menu.

For minced meat:

chicken liver – 650 g;
salt;
semolina – 180 g;
sunflower oil – 65 ml;
onion – 75 g;
testicle – 1 pc.;
carrots – 160 g.

For the sauce:

ketchup – 40 ml;
drink – 210 ml;
garlic – 2 cloves;
dill – 25 g;
salt;
curry – 7 g.

How to cook:

Wash the offal and remove the films. Cut as needed.
Grind the peeled carrots; it is best to use small ones.
Place the liver in a meat grinder, then add the coarsely chopped onion.
Add chopped carrots and garlic passed through a press to the purchased minced meat.
Beat in the egg, add salt and mix with the semolina. Leave for half an hour.
Pour oil into the frying pan. Great to warm up.
It is most convenient to scoop up the minced meat with a tablespoon and place it in the boiling fat.
Fry over medium heat. There is no need to cover with a lid.

You should spend no more than 2 minutes on one side. You shouldn’t keep it longer, otherwise the products will turn out very dry.

Recipe variation with rice

A delicious light snack that's perfect for any occasion.

Useful:

flour – 110 g;
chicken liver – 550 g;
vegetable oil;
boiled rice – 120 g;
ground pepper;
testicle – 1 pc.;
salt;
snow white bread – 75 g.

What to create:

To prevent the offal from becoming bitter, place it in water for half an hour. Drain the liquid.
Place in a meat grinder and grind.
Pour water over the bread and wait until softened. Use your hands to squeeze out all the water.
Boil the rice. It is better if it is slightly undercooked. Send into minced meat together with bread.
Sprinkle with salt and pepper. Drive in the egg. Sprinkle with flour and stir. All components must unite one hundred percent with each other.
Pour oil into the pan and place on high heat. Great to warm up.
Scoop the prepared mixture with a spoon and place the cutlets in hot fat. Close the lid. Switch the heat to medium and simmer for 4 minutes.
Turn over and continue cooking uncovered for another 2 minutes. Do not overcook, otherwise the pancakes will become dry.

With buckwheat

Tender and very healthy cutlets that children will especially like. They are delicious to eat both hot and cool.

Products:

chicken liver – 430 g;
vegetable oil;
onion – 140 g;
boiled buckwheat – 120 g;
dark pepper;
eggs – 2 pcs.;
salt;
flour – 50 g.

Manufacturing:

Cut the onion into slices. Send to a meat grinder. Twist. Do the same with the liver.
Beat the eggs into the resulting mass. Add slightly undercooked buckwheat.
Mix together with flour. Salt and sprinkle with pepper. Stir.
Heat a frying pan with oil. Spoon the liver dough into cutlets.
Fry on one side for about 4 minutes, then turn over and simmer until done.
You can serve with sour cream or mayonnaise.

With oat flakes

Not almost everyone has a positive attitude towards liver dishes. But this recipe will one hundred percent change the idea of a healthy product. The cutlets turn out breathtakingly tender, airy and simply melt in your mouth.

Ingredients:

chicken liver – 850 g;
olive oil;
onion – 160 g;
dill;
oat flakes – 120 g;
testicles – 1 pc.;
pepper;
salt;
garlic – 3 cloves.

Step by step actions:

Chop the onion as desired. Together with the washed liver and garlic, send it into a meat grinder. Grind.
Salt and pepper the mixture. Beat in the egg and mix with oatmeal. You should get a homogeneous mixture.
Leave for half an hour. There's no need to rush. The flakes should swell and absorb excess water.
Pour oil into the pan. Wait until it warms up. Place the pieces with a large spoon.
Fry the cutlets until golden brown. Turn over and cook until done.

Recipe for chopped cutlets

If you like to feel pieces of liver and want to get the most fluffy cutlets, then you should use the next option.

Useful:

chicken liver – 750 g;
salt;
flour – 40 g;
garlic;
olive oil;
eggs – 2 pcs.;
starch – 40 g;
pepper;
sour cream – 35 ml.

Manufacturing method:

The easiest to cut is slightly frozen liver. To do this, place the offal in the freezer for half an hour, and then cut it into pieces of approximately 1x1 centimeter.
Add pepper. Add chopped garlic and add salt. Pour in the sour cream, then beat in the eggs.
Add starch and flour. Mix. Leave in the refrigerator for a couple of hours.
Scoop the liver dough with a large spoon and place it in a saucepan with well-heated oil.
Fry until golden brown on one side.
Turn over and fry until fully cooked.

How to cook liver cutlets in the oven

Cutlets cooked in the oven are many times healthier than fried ones, and they take less time. We offer a breathtakingly simple and delicious recipe.

Components:

potatoes – 160 g;
sea salt;
onion – 160 g;
oat flakes – 130 g;
dark pepper – 4 g;
chicken liver – 550 g;
hard cheese – 120 g.

What to create:

Place oats in a food processor and pulse.
Clean and rinse the liver.
Chop the potatoes and onions randomly and put them in a meat grinder together with the liver. Twist.
Grate the cheese using a medium grater.
Add to the main mixture and mix with oatmeal.
Fill silicone muffin tins with minced meat.
Place them on a baking sheet and bake in the oven. Temperature range 180°.

Tips and advice

When planning to prepare savory liver cutlets, you should pay particular attention to the choice of liver. The taste and usefulness of the dish depends specifically on its properties.

It should be dark brown with a smooth surface. There should not be blood clots or very pronounced blood vessels. The smell is pleasant, without foreign impurities.

If the minced meat is runny, add flour or semolina. The most delicious and homogeneous cutlets are made with semolina.

If you have fried a lot of cutlets and haven’t eaten them, you can put them in a bag and put them in the freezer, and then reheat them. The product will not lose its taste and beneficial properties.

Cooking savory liver cutlets using homemade chicken liver recipes

Just remember, which of you as a child simply couldn’t stand liver cutlets? And later, having tasted it here and there, we realized that it was quite good and even tasty, and now we are not at all averse to enjoying this dish from time to time. That's exactly what happened to me. I think I'm not alone?

If you look at it, chicken liver is a very necessary and tasty product, which doctors advise to use in your diet at least once a week. This product, as practice shows, is not loved by everyone and most often children refuse it. What can we do, how can we force them to eat offal? It’s all very simple, make cutlets or liver cake from chicken liver and you won’t have to force anyone to eat it. They will go off the table with a bang.

And right now I will share several of the most ordinary recipes for making such cutlets.

Quickly and simply prepare traditional liver cutlets
Chicken liver cutlets “Lushy satisfaction”
Chicken liver cutlets with semolina
Useful tips - don't miss it!

Quickly and simply prepare traditional liver cutlets

The treat comes out very juicy, tender, soft, and just melts in your mouth. You can eat it like a real dish with sauce and bread or with any side dish you like.

For production we take:

one kg. chicken liver;
two onions;
one carrot;
two testicles;
120 ml. any fat content of cool milk;
5-6 teaspoons of flour (you can use starch);
pepper and salt to your taste.

How to cook liver cutlets according to a traditional recipe from chicken liver at home

1. Wash the liver well, remove the fatty streaks, remove the hearts, if offal with hearts is purchased.

2. Cut the liver into large pieces, soak for an hour in cool milk. This process is needed to remove bitterness from the product.

3. While the liver is soaking, peel the onions and carrots, three on a small grater, maybe just chop the vegetables, although it would be better to chop them very finely.

4. We pass the finished offal through a meat grinder or grind it in a food processor, or in a blender. The main thing is that a homogeneous watery mass comes out, so to speak, minced cutlet.

5. Add chopped vegetables to the purchased minced meat, salt and pepper, add flour in portions and mix everything so that not a single lump of flour remains in the composition.

If you want the liver cutlets to be not only tender, but also fluffy, you need to add half a teaspoon of slaked soda to them.

6. Beat in the eggs, mix again, leave everything for half an hour at room temperature.

7. Make cutlets from the finished minced meat and fry on both sides in oil heated in a frying pan until a beautiful crust is formed.

8. Place the treat on green lettuce leaves, decorate with cherry tomatoes or any other, serve hot with your favorite sauce, mayonnaise, sour cream, ketchup.

Chicken liver cutlets “Lushy satisfaction”

It’s easy to prepare cutlets according to this recipe, even kids can master the cooking, and they turn out indescribably fluffy and tasty, mix well with potatoes, buckwheat or rice porridge, and can be served separately from the side dish with any sauce.

Useful for making:

Chicken liver without hearts – 1200 gr.
Chicken eggs – 2 pcs.
Breadcrumbs or wheat flour - 2-3 tablespoons.
Onions - 2 onions.
Ground pepper - a pinch.
It tastes like salt.

Liver cutlets - recipe step by step

Chicken liver needs to be defrosted; it is best to defrost the product in natural conditions or in cool water, but not in a microwave oven.

We wash the offal and pass it through a meat grinder.

We peel the onions, also grind them in a meat grinder and mix with the liver.

Drive eggs into the resulting mass, add salt, pepper, flour or crackers and mix until the mixture is homogeneous. If there are clots or lumps in the minced meat, it still needs to be stirred and rubbed until they disappear.

Let the consistency for the cutlets sit for 20-30 minutes, it is necessary for the crackers to swell slightly, the mass will become thicker and more viscous

Heat the vegetable oil in a frying pan, stir the minced meat again before cooking, take a spoon and spread the mass from the liver, forming cutlets, into the frying pan.

Do not spread the mixture in a very thick or very narrow layer. For one cutlet it is enough to put one tablespoon of minced liver and flatten it a little. The thickness of the cutlet should be approximately 0.5-0.8 cm.

Fry the liver pancakes for 2-3 minutes on one side, then turn them over and cook the dish for the same amount of time on the other side. The food should be fried over low heat until a beautiful crust appears on the cutlets on all sides, remove from the heat and serve.

Chicken liver cutlets with semolina

This recipe produces very tender chicken liver cutlets that are not bitter and are very popular with children.

Products for manufacturing:

Chicken by-products (liver only) – 0.5 kg;
Head of lettuce onion;
Semolina – 3 spoons;
One testicle;
Vegetable oil – 3-4 tablespoons;
Spices to your own taste.

Fried liver cutlets - homemade method

1. Grind the liver and onions in a food processor or meat grinder. Products should be washed and cleaned beforehand.

2. Add egg, spices to the resulting mixture, salt everything, mix.

3. Pour semolina into a bowl with watery minced meat, stir the ingredients and leave here and there for 30-40 minutes in the room so that the semolina swells and absorbs all the liquid unnecessary for baking cutlets.

4. After 40 minutes, you will see that the mixture for the cutlets has become thicker; now you should stir it again and you can start shaping and frying.

5. Pour oil into the frying pan; by the way, you can bake liver cutlets in butter, depending on your preference.

6. Place the frying pan on the heat and heat the oil until it starts to click.

7. Scoop up the baking mixture with a tablespoon and place it on a heated frying pan as if you were going to bake pancakes.

8. Fry the cutlets on one side for about two minutes. Depending on the thickness of the products, more or less time may be needed.

9. Turn the food to the other side and fry until crusty.

10. If you are afraid that the inside of the cutlets will be raw, simmer them a little with the lid closed. Quite a few minutes.

Place the finished products in portions or all on one dish and serve directly from the heat to the table. As a side dish for liver cutlets, you can serve crushed potatoes, rice porridge, buckwheat, barley, pearl barley, fresh or stewed vegetables.

Useful tips - don't miss it!

— To prevent chicken liver cutlets from absorbing a lot of fat, they should be fried not over low, but over medium heat.

— In order for the products to be perfectly fried, both outside and inside, it is best to turn them over to the other side and cover the frying pan with a lid. This way they will fry and stew slightly.

- To get rid of excess fat, which will certainly drain after frying, first transfer the food to a paper napkin, and then after about two minutes onto a plate. The napkin will absorb all the fat, and you will serve only healthy treats to your guests or yourself.

— If you want to fry fluffy and tender liver cutlets, add semolina or a little slaked soda to them, and let the minced meat stand for a little while before heating the product.

— It’s very tasty to serve liver cutlets with spicy or garlic sauce. A good option would be a sauce mixed from a clove of crushed garlic or a third of a teaspoon of granulated product, a pinch of chopped herbs and three to four tablespoons of unsweetened natural yogurt.

Go ahead, cook delicious homemade liver cutlets and delight yourself and your loved ones with their taste.

Chicken liver cutlets

Sunday, October 30, 2016

Here are the most delicious, tender and juicy liver cutlets that simply melt in your mouth - I say this without undue modesty or exaggeration! They are wonderful - if my kids devoured liver cutlets on both cheeks, then this is a 100% victory. Try this simple, hearty and affordable second dish, which is prepared quite quickly and does not require any special skills in the kitchen.

I deliberately chose chicken liver as the base for the cutlets - it is even more tender than beef or pork. However, you can safely use the above - it will also turn out very tasty. I think that almost everyone knows that it is difficult to make cutlets from liver - usually, most housewives make pancakes or pancakes. It’s not difficult, because the minced liver comes out quite watery and the mixture resembles low-fat sour cream.

But there is always a way out! Thanks to semolina and buckwheat flour, we will have plump, tender and juicy liver cutlets. If finding buckwheat flour turns out to be a problem, just grind the buckwheat in a coffee grinder - it’s the same flour. Adding baking soda in the smallest amount will also make the liver cutlets fluffy and airy, but there will be no corresponding taste and aroma of soda, don’t worry.

Ingredients:

Making a dish step by step:

We will prepare these tender liver cutlets from chicken liver, onions, chicken eggs, buckwheat flour, semolina, baking soda, salt, ground dark pepper and refined vegetable (I use sunflower) oil. In addition, for extinguishing, we will also need about a glass of ordinary drinking water.

You can create minced meat for liver cutlets using any convenient method: using a meat grinder, submersible or stationary blender, food processor (attachment - iron knife). I like the extreme option best. Wash the chicken liver, dry it, cut off the snow-white veins and cut into large pieces (you don’t have to cut it). Place in the bowl of a food processor.

Add a medium-sized onion, peeled and cut into medium pieces (I used a reddish one, but snow-white onions are also excellent) and one raw chicken egg.

We punch everything until a homogeneous liquid minced meat is formed. Add buckwheat flour and semolina, salt and dark ground pepper to taste.

We punch everything again so that the minced meat comes out completely homogeneous. Be sure to try for salt (oh, and I don’t like this, but it’s necessary).

Transfer it to a bowl and put it in the refrigerator for 30-40 minutes. This step is very important, because in the process, buckwheat and semolina will absorb water, swell and make the minced liver even thicker and more measured.

After a while, we take the minced liver out of the refrigerator. Add a quarter teaspoon of baking soda to it, be sure to rub it between your fingers so that there are no lumps. Baking soda will give the cutlets size. Mix everything well.

Based on the mixture, the dough for liver cutlets comes out somewhat thicker than for liver pancakes. The semolina is not yet one hundred percent swollen, but it should be so.

Pour vegetable oil into a frying pan (mine is 26 cm in diameter) and heat it well. Keep the heat above medium while frying. Scoop out the liver dough with a tablespoon and carefully place it in very hot oil so that the cakes do not spread too much. If the oil is heated weakly, the minced meat will spill, and at high temperatures, a crust will immediately appear, which will help future cutlets keep their shape. When the last cutlet is in the frying pan, place a little more minced meat on top of each one so that the cutlets are higher. In general, fry them on one side for about 1-1.5 minutes - no longer is needed.

When the bottom side has set, immediately carefully turn the cutlets over and let them brown on the other side under the lid. About a minute more will suffice here.

Remove the first batch of liver cutlets and transfer them to a plate. There is still enough oil left in the pan to fry the second batch of cutlets. In total I got 15 pieces.

When all the cutlets are fried, put them back in the frying pan, pour boiling water, cover with a lid and turn the heat to low.

Simmer the liver cutlets for about 20-25 minutes or until the water has completely evaporated. During this period of time, the cutlets will be one hundred percent cooked, absorb water, and become even more fluffy and tender.

We serve this surprisingly juicy, savory and fragrant dish hot, although they are not bad cold. A side dish for liver cutlets can be mashed potatoes, boiled, baked or fresh vegetables, pasta, buckwheat. what do you personally like best? Believe me, if you have never tried to cook liver cutlets, start specifically with this recipe - I guarantee that the rest will literally not be useful to you. Katyushka, thank you so much from the whole family for this magical order!

Chicken liver cutlets. 8 step-by-step recipes for making liver cutlets

Do you think that to make a dish like chicken liver cutlets, you only need basic ingredients and a burning desire to feed your family?

You're right, that's enough. And for those who want to give their loved ones real pleasure from eating food and turn any home dinner into a real holiday, we offer a selection of luxurious recipes. All with photos and video accompaniment. They tell you step by step how to use liver to make true culinary masterpieces!

Very tasty liver cutlets with onions and carrots
How to cook chicken cutlets from liver and hearts
Tender steamed pancakes for children - a recipe for a slow cooker
Traditional recipe for cooking in a frying pan with rice
Regular recipe with semolina
Fluffy, with oat flakes
Chopped cutlets from breast fillet and liver - prepared without a meat grinder
Dietary chicken liver pancakes in the oven

Very tasty liver cutlets with onions and carrots

The recipe for this dish will amuse you not only with its unusual composition, but also with its effortless cooking process. But in the end you will get tender and appetizing cutlets that go well with any side dish.

500 g liver;
2 onions;
2 carrots;
3 garlic cloves;
2 testicles;
150 g water;
4 tbsp. l. flour or 6-8 semolina;
1 tsp. salt;
amount of hot pepper to your liking.

Cut the onions into small pieces. Grind the carrots on a large grater.
Place in a dry frying pan. Fill with water. Reduce heat and steam slightly, 10 minutes will be enough.
Grind the cooled vegetables in a meat grinder.
Do the same with liver and garlic. Add some salt.
Beat the eggs. Pour into liver mixture.
Add flour. Stir well to avoid lumps. Swap the flour for semolina? Let it swell for 30-40 minutes.

Place the cutlets in a frying pan with hot vegetable fat using a tablespoon. Fry both sides until golden brown.

How to cook chicken cutlets from liver and hearts

Do you want to truly amaze your family? Prepare chicken giblets according to the classic Finno-Ugric recipe and create intrigue at the family table.

Your loved ones will never guess the hidden composition of this simple but very tasty dish!

Serve it with a side dish of buckwheat or rice. Potatoes will also make a beautiful companion for an unusual poultry liver dish.

1 kg of liver and hearts;
potato;
apple;
onion and egg;
a little spice, flour and salt.

Grind the chicken giblets in a meat grinder. Grind the peeled potatoes, apples and onions through a coarse grater.

Mix all ingredients. Salt, add spices and a few grams of sunflower oil.

Fry in vegetable fat in a very hot frying pan.

Tender steamed pancakes for children - a recipe for a slow cooker

“Flowers of life” need special feeding not only in spring and autumn. They require year-round care and attention.

Prepare the most tender steamed cutlets for your kids. In general, adult family members will also enjoy this dietary dish.

After all, one serving contains less than three hundred calories!

300 g chicken liver;
1 onion;
40 g hard cheese;
a little spice and salt to your taste.

Wash your liver. Place in a colander to drain excess water.
Peel the onion.
Grind the onion and liver in a blender.
Salt and add spices, but without fanaticism. After all, the dish was created for kids.
Cut the cheese into small cubes. Add it to the liver mass and stir.
Place the prepared mixture in silicone molds. Place them in a special container for steaming.
Pour half a liter of water into the multicooker bowl. Place the container with the molds filled with liver dough. Set the “Steam” mode for 35 minutes.
After waiting for the process to complete, remove the finished cutlets from the molds.
Before serving, sprinkle with chopped herbs.

Don't have a blender in your kitchen arsenal? Use a meat grinder. Replacing the chopper affects the thickness of the finished products. After a meat grinder, the structure of steamed cutlets will not be as uniform as after grinding in a blender. But the difference is not very fundamental.

Traditional recipe for cooking in a frying pan with rice

Delicious, fast and useful! Here are the main properties of culinary dishes prepared from poultry liver. And this recipe is no exception. It is a worthy candidate for traditional hedgehogs, in which chopped liver replaces minced meat.

500 g chicken liver;
1 tbsp. boiled rice;
2 testicles;
1 onion;
1 tbsp. l. flour;
a pinch of salt and ground pepper;
vegetable fat for frying.

Grind the liver and onion in a meat grinder.
Add boiled rice. Stir. Add salt and pepper to your own taste.
Add raw eggs. Beat the resulting mixture with a fork.
Add flour. Stir until lumps are completely dissolved.
Heat a frying pan with vegetable fat. Place minced meat on it with a tablespoon. Fry on both sides.

Regular recipe with semolina

It’s easy to prepare fluffy cutlets with chicken liver and semolina. It’s hard to deny yourself the pleasure of eating an extra portion of this delicious dish. Try this recipe and it will become your “daily dish”.

400 g chicken liver;
1 onion;
1 testicle;
50 g buckwheat flour;
30 g semolina;
0.5 tsp each salt and soda;
pepper optional;
200 ml hot water.

Grind the washed liver and onion using any method.
Attach the egg to the minced meat.
Add semolina and buckwheat flour. Add salt and pepper.
Stir the minced meat well until smooth. Leave in the refrigerator for 40 minutes to thicken and stabilize the mixture.
Add soda. Mix thoroughly.
Heat vegetable fat in a frying pan. Place the cutlet mixture on it using a tablespoon.
Has a compacted crust formed on the bottom of each cutlet? Add another half spoonful of minced meat to them. Cover the pan with a lid.
Turn the cutlets over. Fry on the other side.

Did you overcook all the minced meat? Place the finished cutlets back into the frying pan. Pour a little hot water into it. Simmer over low heat until it evaporates.

Fluffy, with oat flakes

Tasty and healthy oat flakes fit so harmoniously into this recipe that no one would even guess to find them among the ingredients. And the end result is the most delicious liver cutlets with a twist!

chicken liver;
1-1.5 tbsp. finely ground oat flakes;
2 onions;
1 testicle;
a little salt and all spices to your own taste;
vegetable fat for frying.

Grind the liver using a meat grinder.
Finely chop the onions. Fry in hot vegetable oil until golden brown. Beat the egg into the minced liver. Mix thoroughly with a fork to evenly distribute the protein.
Add salt and add spices in accordance with your taste preferences.
Add finely ground oatmeal.
Add fried onions. Stir. Leave for at least 10 minutes for the flakes to swell.
Fry on both sides in hot vegetable fat.

Chopped cutlets from breast fillet and liver - prepared without a meat grinder

Do you want to get the least homogeneous structure in the finished dish? Supplement the liver with poultry meat. And cheese will add tenderness and sophistication to the cutlets.

500 g broiler fillet;
300 g chicken liver;
70 g piece of cheese;
2 testicles;
2 tbsp. l. flour;
1/2 tsp. pepper;
a bunch of green onions;
a bunch of greenery;
1 tsp. salt.

Cut the meat fillet and liver into small cubes.
Add eggs and finely chopped herbs.
Add flour and cheese, grated through a coarse grater. Add salt and pepper. Stir the minced meat thoroughly.
Leave for one hour in the refrigerator.
Fry the cutlets in a frying pan with heated vegetable fat until golden brown.

Dietary chicken liver pancakes in the oven

Are you on a diet and scrupulously counting the calories you eat? This dish is for you! Its advantages are not only the low-calorie composition of the components, the necessary manufacturing method that excludes the use of fats, but also the minimum time costs for the manufacturing process itself.