Ingredients
-
Equal liver to flour (little less for lamb liver, little more for chicken)
-
400g liver approx (normally comes in odd weights)
-
400g flour approx
-
1 egg per approx 200g liver
- 10 pumps of salmon oil
Method
Blend liver with egg and salmon oil
Gradually add and mix flour into batter until a cakey consistency is reached (I use plain flour but I have seen others be used)
If your mixture is too dry, add a little water
Line baking tray with grease proof paper
Put few pumps salmon oil on paper to stop any sticking
Pour mixture onto baking tray
Cook for approx 30 mins at 180C fan oven until brown with no pink
Allow to cool before chopping into pieces
Use within 3 days (kept in fridge) or freeze to use within 1 month