Chicken Liver Patties

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Total Time:
1 hour hr 10 minutes mins

Yields:
22 patties
Recipe
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These chicken liver patties are prepared similar to regular meat patties. You can call them liver burgers, pancakes, fritters or cakes. The liver patties features ground liver as the main ingredient and have a smooth / tender texture with bold, earthy, rich flavor specific for organ meats. If you love the Chicken Liver Paté, then you’ll love this chicken liver recipe as well!

Cooked chicken liver patties stacked on a plate.

Related: Healthy Chicken Fritters / Pancakes

As much as I like to make vegetable patties, these chicken liver patties are very convenient as finger food whenever I don’t have time to cook a full lunch or dinner.

I just grab some chopped veggies and a bite of liver patties and I got some good nutrients right into digesting mode.

Table of Contents

Chicken Livers Nutritional Profile

This recipe for chicken liver patties is very high in nutrition value. As the liver is a very nutrient dense food, it has a fairly high amount of minerals, amino-acids and vitamins. The best part is that the presence of amino acids enables vitamins and minerals to perform all their physiological functions – meaning they are highly absorbable.

Livers are loaded with Vitamin A, multiple B vitamins, most notably B12, iron and selenium – greatly exceeding the vitamin contents in muscle tissues and even overpassing the vitamins found in any plant-based foods.

For example 100 grams of chicken livers have:

Vitamin B12 – 281 % RDV
Vitamin A – 267 % RDV
Folate – 144 % RDV
Selenium – 117 % RDV
Iron – 65 % RDV
Vitamin C – 47 % RDV
Vitamin B6 – 37%
Zinc – 27 % RDV
Copper – 25 % RDV
Magnesium – 6% RDV

Given the high vitamin A content, in order to avoid hypervitaminosis A typically occurring when consuming large amounts of vitamin A over a long period of time, it’s best to limit liver consumption to 3-4 ounces just once or twice a week.

Chicken Livers Patties Recipe

The main ingredient of these chicken liver patties recipe is the liver. The liver is chopped using a food processor and the rest is added for taste enhancement and flavoring. The liver burgers / patties come together quickly in a food processor and then are cooked on the stove just like pancakes.

As the liver has a pretty acquired taste, you either love it or hate it. But sometimes even if you think you can’t eat something, you can actually get used to it, if you give it more tries.

When it comes to organs, the quality of the animal really matters and can affect the taste. Good quality liver from properly raised pastured (grass fed) animals usually tastes better and has more nutrients. So make sure you choose organic labeled livers.

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Ingredients For Chicken Liver Patties

Chicken livers – I used 1 lb jar of organic raw whole chicken livers. Use the freshest livers possible (no more than a couple days old).
Carrot, celery root, onion, garlic – the veggies help with texture and flavor.
Egg – is acting as the binding agent.
Black pepper, sea salt – to taste.
Mustard – the acidity helps build flavor.
Lemon juice + baking soda – will help the muffins to puff up.
Slice of bread or starchy flour – optional, for thicker liver patties.

Find the complete printable recipe with measurements below.

Ingredients needed for making chicken liver patties.

Prep Tip For Livers

Soaking in water with lemon juice or apple cider vinegar prior to cooking will improve the taste and texture. The acid tenderizes the chicken livers and softens the astringent taste.

How To Make Chicken Liver Patties

1. Prepare the chicken livers

Drain the accumulated liquid from the jar of livers because the fluid that comes out in storage usually develops an off taste even if the livers are perfectly fresh. Rinse the chicken livers in cold water a couple of times and trim them of connective tissues. Don’t worry about color variation between the livers (some livers can be tan and some dark purple).
Soak them in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
Once soaked, rinse gently under cold water.
Pat dry with a paper towel, to absorb as much water as possible.

Soaking the chicken livers in vinegar water before making liver patties.

2. Mix Ingredients in a food processor

Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a pancake batter. But don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but once cooked the mixture will harden and puff up.
For a bulkier texture (added volume and to absorb some moisture) I added a large slice of gluten free bread when processing. But it should turn ok without bread as well. Or you could add 2-3 tablespoons of a starchy flour like arrowroot.
Let the batter rest for 10-15 minutes if you’re adding bread or flour, in order to absorb the moisture.
Just before baking, add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.

All ingredients for chicken liver patties added in the food processor.

3. Cook/fry the chicken liver patties

Heat a non-stick pan or griddle over low-medium heat and wipe over with a little ghee or oil to lightly grease the pan. If you’re using a ceramic non-stick pan, then you won’t need any grease at all.
Pour 2 tbsp of liver batter, it should spread by itself slowly. The liver patties should cook exactly like pancakes.
Flip when the bubbles begin to appear on the surface. Repeat with remaining batter.

Cooking chicken liver patties in a non-stick skillet.

Fresh Or Frozen Chicken Livers

Frozen storage of livers induces increased tenderness and color changes in raw livers. Also freezing and thawing may change the water fraction in proteins (damage). Consequently, it may adversely affect the quality and taste after cooking.

Moreover fresh chicken livers have advantages over frozen livers by the potential of providing more juicy cooked livers with a more stable structure.

Cooked chicken liver patties.

Cooking Tip For Liver Patties

Don’t cook liver patties too long, otherwise they will turn dense, grainy and with a stronger liver taste. Cook on first side for about 1.5-2 minutes and 1 more minute on the other side. If you’re feeding immune compromised people and small children make sure the inside is not pink.

Substitutions, Add-ins & Tips

If you want to diminish the liver flavor or safely consume smaller amounts more often, then: use 1 part liver, minced, and 4-5 parts other meats (ground turkey, ground pork, tenderloin, ground beef, and chicken) choose 1 or two types and mix together.
Mix in other veggies like grated sweet potatoes, turnips, parsnips or beetroot.
You can also bake the mixture in muffin tins, like these chicken liver mini muffins.
Make ahead: prepare the mixture the day before and add the lemon juice and baking soda just before cooking.

Soft and tender chicken liver patties.

How To Store

Storing leftovers: Refrigerate for up to 5 days in an airtight container just like any other cooked meat.
Freezing: Freeze cooked chicken liver patties for up to 3 months, in an airtight container.
Thawing: The best way to defrost the liver patties is to let it slowly thaw in your refrigerator for at least 24 hours.
Reheat: in a pre-heated oven covered for 12-15 minutes.

More Chicken Recipes

Chicken Salad With Cranberries Walnuts & Avocado

3 Chicken Cutlets Recipes (Keto, Gluten Free & Egg Free)

Spaghetti Squash + Chicken & BBQ Sauce (Whole30, Paleo, Dairy Free)

Wholesome & Flavor-Packed Beet Salad Recipes (Gut Friendly)

If you made this chicken liver recipe, then please leave a star rating and a comment below the recipe card.

Your feedback is really helpful for me and readers!

Print Recipe

Chicken Liver Patties Recipe

These chicken liver patties are prepared similar to regular meat patties. You can call them liver burgers, pancakes or fritters. The liver patties features ground liver as the main ingredient and have a smooth / tender texture with bold, earthy, rich flavor specific for organ meats.

Cook Mode
Prevent your screen from going dark
Prep Time
15 minutes mins
Cook Time
35 minutes mins
Soaking Time
20 minutes mins
Total Time
1 hour hr 10 minutes mins
Course:
Appetizer, Side Dish
Cuisine:
Clean Eating, Dairy Free, Gluten Free
Servings:
22 patties
Calories:
32.13kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

1 lb Chicken livers – organic raw whole chicken livers
1 medium Carrot
0.4 lb Celery root – about 1/3 medium celery root
½ medium Onion
1-2 cloves Garlic
1 large Egg
⅓ tsp Black pepper
½ tsp Sea salt
1 tsp Mustard – Dijon or brown mustard
1 tsp Lemon juice
¾ tsp baking soda
1 slice of bread or starchy flour (2-3 tbsp) – optional – for thicker liver patties

Instructions

Prepare the chicken livers

Drain the accumulated liquid. Rinse the chicken livers in cold water a couple of times and trim them of connective tissues.
Soak them in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
Once soaked, rinse gently under cold water. Pat dry with a paper towel, to absorb as much water as possible.

Mix Ingredients in a food processor

Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a pancake batter. But don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but once cooked the mixture will harden and puff up.
For a bulkier texture (added volume and to absorb some moisture) I added a large slice of gluten free bread when processing. But it should turn ok without bread as well. Or you could add 2-3 tablespoons of a starchy flour like arrowroot. Some cooked rice would work too.
Let the batter rest for 10-15 minutes if you’re adding bread or flour, in order to absorb the moisture.
Just before baking, add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.

Cook/fry the chicken liver patties

Heat a non-stick pan or griddle over low-medium heat and wipe over with a little ghee or oil to lightly grease the pan. If you’re using a ceramic non-stick pan, then you won’t need any grease at all.
Pour 2 tbsp of liver batter, it should spread by itself slowly. The liver patties should cook exactly like pancakes: flip when the bubbles begin to appear on the surface. About 1.5-2 minutes on one side and another minute on the other side.
Repeat with remaining batter.

Notes

Tips for Chicken Liver Patties

Don’t cook liver patties too long, otherwise they will turn dense, grainy and with a stronger liver taste.
Mix with other meats: use 1 part liver, minced, and 4-5 parts other meats (ground turkey, ground pork, tenderloin, ground beef, and chicken) choose 1 or two types and mix together.
Mix in other veggies like grated sweet potatoes, turnips, parsnips or beetroot.
You can also bake the mixture in muffin tins, like these chicken liver mini muffins.
Make ahead: prepare the mixture the day before and add the lemon juice and baking soda just before cooking.
Freeze just like regular pancakes.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator.

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