Liver cake with mushrooms is a delicious cold appetizer for the holiday table. Chicken liver pancakes with grated apples are especially soft. The filling of fried mushrooms, onions, and carrots, with a layer of mayonnaise and garlic, complements the pancakes perfectly. The dish is flavorful, juicy, and nourishing.
Summary
Put the livers through a meat grinder.
Peel, core, and grate the apple on a fine grater.
Put the livers, apple, eggs, salt, and pepper into a bowl. Sift the flour and add to the liver.
Mix the mass with a whisk. The batter should be as thick as for pancakes.
Grease a frying pan with the vegetable oil. Pour the batter evenly into the pan. Fry for 1-2 minutes.
Flip over the pancake and fry for another minute.
Fry the pancakes with the remaining batter in the same way. I got 9 pancakes. Let them cool down completely.
Cut the mushrooms into small dice.
Place the mushrooms into another heated frying pan with 1 tablespoon oil and fry until almost all the liquid evaporates, for about 7-10 minutes.
Chop the mushrooms into small dice.
Grate the carrot on a fine grater.
Put the onions and carrots into a pan with mushrooms.
Fry the vegetables for 5-7 minutes until soft. Let them cool down completely. The filling is done.
Squeeze the garlic through the press. Combine the mayonnaise and garlic in a bowl and mix.
Place the pancake on a plate and coat it with mayonnaise.
Spread the filling evenly on the pancake.
Place the next pancake on top. Make the whole cake from the remaining pancakes and filling the same way.
Chop the parsley and dill finely.
Coat the last pancake with mayonnaise, sprinkle with the fresh herbs, and send the cake to the fridge for 1 hour.
The liver cake with mushrooms is done to serve.
Ingredients
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