If you like chicken liver, try making a liver cake. Despite the name, it is not sweet at all, just similar in appearance, and the ingredients are about the same as in liver pate. However, this presentation makes the dish very festive.
Ingredients for 6 servings
chicken liver 500 g
wheat flour 70 g
vegetable oil 20 ml
cream 20% 200 ml
table salt 5 g
black pepper 1 g
1 egg
2 onions
2 carrots
mayonnaise 90 ml or to taste
hard cheddar cheese 70 g
2 cloves of fresh garlic.
butter oil 40 g
fresh dill 20 g
Preparation:
Step 1
Peel the onion and carrot. Cut the onion into half rings. Cut the carrots into strips or grate them on a grater for Korean carrots.
Step 2
Put onions, carrots and butter in the pan. Cook for 5-7 minutes, stirring occasionally, until golden. Add 100 ml of water and continue to cook until the liquid evaporates. Remove from heat and cool.
Step 3
Finely chop the garlic, grate the cheese on a fine grater. Add garlic, cheese, mayonnaise and 1 tsp. salt (or to taste) to vegetables. Mix until the components are combined.
Step 4
Wash the liver, remove the films and put it in a blender glass.
Step 5
Add a raw egg to the liver and grind until smooth.
Step 6
In a bowl, mix the flour and cream. Add the liver, salt, pepper and mix until smooth.
Step 7
Heat a frying pan with butter and bake pancakes from the liver dough.
Step 8
Put one liver pancake on a plate, spread part of the filling on top, flatten. Repeat for all pancakes and fillings. The top layer should be a pancake without filling.
Step 9
Grease the top pancake with a small amount of mayonnaise and sprinkle with chopped dill. Liver cake is ready.
Delicious!