Icelandic liver patties - Lifrarbuff

It's the season when fresh offal is to be had in every self-respecting supermarket, and liver is one of the things I enjoy at this time of year. My mother used to make Lifrarbuff fairly often when I was a kid.

500 g. lamb's liver 1/2 - 1 cup flour
1 egg 3 ea. potatoes, raw
1/2 - 1 cup milk 2 medium onions
1/2 tsp baking powder to taste salt, pepper and/or other favourite spice

Remove all membranes and blood vessels from the liver and peel the potatoes. Peel onions and chop coarsely. Mince together liver, potatoes and onions. Mix in flour, baking powder and spices. Add the egg. Thin the mixture with milk until it is the consistency of porridge.
Drop the mixture by the tablespoonful on a hot frying pan and fry on both sides until firm. Serve with butter-fried onion rings, mashed potatoes, green peas and rhubarb jam. Fried eggs are also good with this dish.

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