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Chicken liver liver cake with mushrooms

0
568
Kitchen European
Calorie content 221.4 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 13.5 g
Fats * 13.5 g
Carbohydrates* 17.5 g
* per 100 gr. product
Chicken liver liver cake with mushrooms
Content

You are offered a version of the classic liver cake with chicken liver with mushrooms. This cake does not belong to a dessert, but you will have an independent second course and a hearty snack. Add boiled eggs and grated cheese to the layer for this cake.

Ingredients

Cooking process

step 1 out of 6
Rinse the chicken liver and remove excess moisture with napkins. Then grind the liver with a blender or meat grinder. Beat 2 eggs into the minced meat, add the required amount of flour and salt to your liking. Mix the minced meat well with a spoon.
step 2 out of 6
Heat vegetable oil in a skillet and fry the minced meat pancakes on it. Pour the dough with a ladle and distribute it evenly over the pan. Fry the pancakes for 3-4 minutes on each side and covered.
step 3 out of 6
Peel and chop the onion into thin half rings. Rinse fresh mushrooms, dry with napkins and cut into thin slices. In another skillet, fry the chopped onion until transparent, add the mushrooms to it and fry them until tender. Then add a little salt to the mushrooms and leave to cool.
step 4 out of 6
Boil 2 hard-boiled eggs. Grate a piece of cheese on a coarse grater. On a flat plate for assembling a cake, place all liver pancakes one by one, greasing each pancake with mayonnaise.
step 5 out of 6
On a layer of mayonnaise, alternately put grated cheese on the first pancake and mushrooms fried with onions on the other. Also grease the layer of mushrooms with mayonnaise. In this way, collect the whole cake.
step 6 out of 6
Spread the last top pancake and sides of the cake with mayonnaise and sprinkle with chopped yolks of two eggs. Let the cake steep for an hour and can be served.

Bon Appetit!

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