Liver Cake
by Editorial Staff
A liver cake can be a worthy decoration for your holiday table. It is a wonderful cold appetizer.
Ingredients
- Chicken liver – 600 g
- Flour – 60 g
- Eggs – 1 pc.
- Sour cream 20% of fat – 100 ml
- Onions – 250 g
- Carrots – 350 g
- Mayonnaise – 150 g
- Garlic – 2 cloves
- Fresh parsley – 1/2 bunch
- Salt – to taste
- Pepper – to taste
- Vegetable oil – for frying
Directions
- Slice the onion in thin half rings and grate the carrots on a coarse grater.
- Saute the onions and carrots in vegetable oil until soft. Salt and pepper in the process.
- Clean the chicken livers out of membranes and veins. Put the liver through a meat grinder.
- Add the egg and mix everything.
- Add salt and pepper, add sour cream, and mix everything.
- Put the flour, mix until homogeneous with no lumps. The dough should be as thick as pancakes.
- Fry liver pancakes from the obtained mass in a heated frying pan greased with vegetable oil. Fry them on both sides for 1.5-2 minutes.
- Stack the cooked pancakes on a plate. I got 7 pancakes.
- Peel the garlic, squeeze it through the press, and mix it with mayonnaise.
- Coat the liver pancake with the garlic mayonnaise sauce. Put a layer of the fried carrots and onions on a layer of mayonnaise and sprinkle it with the chopped parsley. Stack the pancakes on top of each other in the same way alternating layers of the pancakes, mayonnaise, carrots with onions and parsley until all the pancakes are done.
- Coat the top pancake with mayonnaise and put the carrots, onions, and parsley. Take the liver cake to the fridge to soak for 2-3 hours.
The delicious liver cake is done.
Enjoy your meal!
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