Chicken and Liver Frikadelle

• 225 g/8 oz lamb’s liver
• 225 g/8

Slice the liver thinly. Mince the cooked chicken. Melt the butter in a heavy frying pan and fry the liver slices until brown on both sides, but still pink in the middle. Lift out the liver and add the chopped onion to the pan. Turn down the heat to cook the onion slowly until it is soft and transparent.

Now mince together the contents of the frying pan and the cooked liver. Mix in the c