Liver Rolls with Cheese
by Editorial Staff
Recipe for snack rolls from liver pancakes. Liver rolls with spicy cheese filling will simply “fly away” from the festive table, so prepare more of them in advance so that everyone will have enough!
Cook: 45 mins
Servings: 5
Ingredients
For liver pancakes:
- Beef liver – 200 g
- Bulb onions – 1 pc.
- Chicken egg – 1 pc.
- Milk – 50 ml
- Wheat flour – 3-4 tbsp
- Vegetable oil – 2 tbsp + for greasing the pan
- Salt to taste
- Pepper to taste
For filling:
- Hard cheese – 100 g
- Garlic – 2-3 cloves
- Dill greens – 3-5 branches
- Parsley greens – 3-5 sprigs
- Mayonnaise – 2-3 tbsp
- Green onion – 8-10 feathers
Directions
- Prepare the required foods for the cheese-filled liver pancake rolls.
- Wash the liver, cut off all films and veins. Cut the liver into portions. Peel the onion, cut into small pieces.
- Chop the liver and onions with a blender or food processor. Add egg, milk, salt and mix thoroughly.
- Add wheat flour and stir in the pancake liver dough until smooth. Pour in vegetable oil and mix everything thoroughly again.
- Preheat the pan, brush it with vegetable oil (for the first pancake only), pour a small portion of the dough and distribute evenly over the surface of the pan. Fry thin pancakes on each side for 1-2 minutes.
- Grate hard cheese on a fine grater. Peel the garlic, squeeze it through a press and add to the cheese. Add chopped washed greens, mayonnaise and salt. Stir.
- Place the garlic and herb cheese filling on the edge of the liver pancake.
- Roll the cheese-filled liver pancake and tie with a scallion feather.
- Form the rest of the filled liver pancake rolls in the same way. Serve the liver rolls with cheese to the table.
Bon Appetit!
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