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Chicken Liver Patties (Pancakes)

These chicken liver patties are prepared similar to regular meat patties. They have a smooth and tender texture with a flavor specific for organ meats: bold, earthy, rich and nutritionally satisfying. If you love the Chicken Liver Paté, then you’ll love this chicken liver recipe as well!

Chicken liver patties / pancakes stacked.

Chicken Livers Nutritional Profile

Liver is a very nutrient dense food, it is rich 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.

Whole raw chicken livers.

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

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.

Chicken livers patties stacked and bitten.

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Ingredients For 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 for 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.
Process shots: how to prepare chicken livers for any recipe.

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.
Mixing all ingredients for chicken liver patties in a 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.
Process shots: frying chicken liver patties.

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 / pancakes.

Cooking Tip

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.
Patties with chicken livers recipe.

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

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Looking for Chicken livers recipes? Try these chicken liver patties / pancakes, they're prepared similar to regular meat patties. With a smooth and tender texture and a flavor specific for organ meats. Bold, earthy, rich and nutritionally satisfying chicken liver patties. If you love the Chicken Liver Paté, then you’ll love this chicken liver recipe as well! #chickenliverpatties #chickenliverpancakes #chickenliverrecipe #chickenlivers #meatpatties

Chicken Liver Patties Recipe

These chicken liver patties / pancakes are prepared similar to regular meat patties. They have a smooth and tender texture with a flavor specific for organ meats: bold, earthy, rich and nutritionally satisfying. If you love the Chicken Liver Pâté, then you’ll love this chicken liver recipe as well!
Prep Time15 mins
Cook Time35 mins
Soaking Time20 mins
Total Time1 hr 10 mins
Course: Appetizer, Side Dish
Cuisine: Clean Eating, Dairy Free, Gluten Free
Servings: 22 patties
Calories: 32.13kcal
Author: HealthyTasteOfLife
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Ingredients
 

  • 1 lb Chicken livers - organic raw whole chicken livers
  • 1 medium Carrot
  • 0.4 lb Celery root - about 1/3 medium celery root
  • 1/2 medium Onion
  • 1-2 cloves Garlic
  • 1 large Egg
  • 1/3 tsp Black pepper
  • 1/2 tsp Sea salt
  • 1 tsp Mustard - Dijon or brown mustard
  • 1 tsp Lemon juice
  • 3/4 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.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1patty | Calories: 32.13kcal | Carbohydrates: 1.2g | Protein: 3.91g | Fat: 1.27g | Fiber: 0.27g | Sugar: 0.37g | Vitamin A: 2796IU | Vitamin C: 4.45mg | Calcium: 8.31mg | Iron: 1.93mg

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

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