Liver Rolls with Carrots
by Editorial Staff
How delicious it is! A recipe for liver rolls for the holiday table! I love liver cakes – I won’t calm down until I eat the whole thing. Let’s cook liver rolls based on this appetizer. They are small but very tasty!
Ingredients
- Chicken livers – 600 g
- Eggs – 3 pcs.
- Milk – 200-250 ml
- Flour – 200 g
- Vegetable oil – 75 ml + for frying
- Onions – 3-4 pcs.
- Carrots – 4-5 medium carrots.
- Fresh dill – 1 small bunch
- Garlic – 1 clove
- Mayonnaise – 2-3 tablespoon.
- Salt – to taste
Directions
- Chop the liver with an immersion blender (you can put it through a meat grinder). Do not forget to add salt.
- Add the eggs and milk to the liver. Mix thoroughly.
- Put the flour gradually to the liver mass and bring it to the consistency of pancake batter.
- Add the vegetable oil and stir.
- Fry thin pancakes on both sides in a dry frying pan.
- Cook the stuffing for the liver pancakes. Finely chop the onion and brown it in the vegetable oil.
- Grate the carrots on a coarse grater and add them to the pan with the onions. Stir and cook until the carrots are soft.
- Chop the dill.
- Add the finely chopped dill and a couple of spoons of mayonnaise to the stuffing. Add a crushed clove of garlic. The stuffing is done. Taste and add salt if necessary.
- Spread the stuffing (a couple of tablespoons) over the pancake. Roll up the liver pancake with the stuffing into a tight roll.
- Cut the liver rolls with carrots into equal slices, decorate them with skewers.
Enjoy your meal!
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