Liver Cake with Mushrooms and Mussels
by Editorial Staff
A recipe for a very tasty liver cake with mushrooms, cheese, mussels, and Korean carrot salad, which would fit perfectly in your holiday menu.
Ingredients
For the liver pancakes:
- Chicken livers – 700 g
- Onions – 1 pc.
- Eggs – 3 pcs.
- Flour – 1 cup
- Whey – 100 g
- Baking powder – 1 teaspoon.
- Salt – 1 teaspoon.
For the filling:
- Oyster mushrooms – 300 g
- Onions – 1 pc.
- Hard cheese – 100 g
- Sour cream – 100 g
- Mayonnaise – 100 g
- Vegetable oil – 2 tablespoon.
- Korean carrot salad
- Mussels
- Fresh herbs to decorate
How to cook a liver cake with mushrooms and mussels:
Directions
- Mix the liver and onions in a blender.
- Salt the chicken livers
- Mix the baking powder with the flour. Add the flour to the chopped liver.
- Beat in 3 eggs and mix.
- Pour in 100 g of whey and mix with a cooking whisk.
- Grease a frying pan with vegetable oil. Pour the batter into the pan and distribute it evenly on the bottom.
- Fry liver pancakes for 2 minutes on each side.
- Cut the onions and mushrooms, fry them in vegetable oil.
- Mix sour cream and mayonnaise.
- Coat the liver pancake with the sour cream sauce and put a layer of mushrooms and onions.
- Cover the mushrooms with the second pancake, coat it with the sauce, and sprinkle it with the cheese. Make the whole liver cake with mushrooms and cheese alternating these layers. Leave the liver cake to soak in the fridge.
- Place Korean carrot salad and mussels on top, garnish it with the fresh herbs.
The liver cake with mushrooms and mussels is done.
Enjoy your meal!
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