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Dairy-free chicken liver cake

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681
Kitchen European
Calorie content 160.2 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 8 gr.
Fats * 7.3 gr.
Carbohydrates* 21 gr.
* per 100 gr. product
Dairy-free chicken liver cake
Content

Liver cakes are famous for their tenderness and juiciness, which is why they were so often met and are still found on festive tables in many families. Usually this dish is prepared with the addition of milk, but if for one reason or another this product was not at home or its use is undesirable, you can make a liver cake from chicken liver without milk. The result is excellent!

Ingredients

Cooking process

step 1 out of 5
Rinse the rice until the water is transparent. Pour into a saucepan with water, bring to a boil, cook for 10 minutes. Then add chicken liver to the rice, cook until the rice is cooked (another 5 minutes).
step 2 out of 5
Transfer the rice and liver to a blender bowl, add softened butter to them, salt and pepper the mass. Beat with a blender until smooth, let cool.
step 3 out of 5
In a separate container, beat the sour cream, eggs, salt, soda and flour. Heat a frying pan and fry 3 egg pancakes over low heat. Transfer the finished omelet to a paper towel to remove excess fat.
step 4 out of 5
Peel the onion, chop finely. Peel and grate the carrots. Fry vegetables over low heat until golden brown. In a separate bowl, mix the frying and curd cheese, add garlic and lemon juice passed through a press. Mix everything well.
step 5 out of 5
In a round shape, collect the liver cake. The first layer is an egg pancake, the second is the curd mass, the third is the liver mixture. Repeat everything 3 times. Smear the top of the chicken liver cake without milk with sour cream and sprinkle with herbs if desired. Bon Appetit!

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