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Chicken liver liver cake with sour cream

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1002
Kitchen European
Calorie content 144.6 kcal
Portions 4 port.
Cooking time 3 hours
Proteins * 6.9 gr.
Fats * 8.3 gr.
Carbohydrates* 15.9 gr.
* per 100 gr. product
Chicken liver liver cake with sour cream
Content

In this recipe, you are invited to make a chicken liver cake with sour cream. Sour cream allows you to bake liver pancakes thicker and more tender. Sour cream with garlic is also used to grease the pancakes. This cake is sandwiched with fried onions and carrots. You will have a dish worthy of a festive table.

Ingredients

Cooking process

step 1 out of 8
Peel the onions and carrots. Chop the onion into thin quarter rings, and chop the carrots into a coarse grater. Fry these vegetables until golden brown in a little vegetable oil.
step 2 out of 8
Peel and chop the garlic in a garlic bowl. Put 6 tablespoons in a separate bowl. l. sour cream and mix with chopped garlic.
step 3 out of 8
Rinse the chicken liver well and chop it in a blender.
step 4 out of 8
Break the eggs into the liver puree, add flour and add the rest of the sour cream.
step 5 out of 8
Then salt this dough and sprinkle with pepper to your liking, mix well and leave for 20 minutes.
step 6 out of 8
Spread a frying pan with vegetable oil and heat well so that the pancakes do not stick to the bottom when baking. Bake 6 liver pancakes from the prepared dough. Fry them over low heat and until golden brown on both sides. Cool the cooked pancakes.
step 7 out of 8
On a large flat plate, alternately place all the baked pancakes, brushing each with sour cream and garlic sauce and shifting with fried onions and carrots.
step 8 out of 8
Spread the last pancake with sauce and decorate with grated yolk. Put the cake in the refrigerator for 2 hours, and then you can serve.

Eat to your health!

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