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Pork liver cake with garlic

0
901
Kitchen European
Calorie content 161.3 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 8.2 gr.
Fats * 9.4 gr.
Carbohydrates* 15.5 g
* per 100 gr. product
Pork liver cake with garlic
Content

An easy-to-prepare pork liver cake is suitable for those who have already gotten used to baking pancakes, because in this case you will have to bake liver pancakes, which subsequently need to be sandwiched with a fragrant filling of onions and carrots. The cakes are soaked in a spicy sauce made from mayonnaise with garlic.

Ingredients

Cooking process

step 1 out of 6
Wash the pork liver, dry on paper towels. You can pre-soak it in milk. Scroll the liver through a meat grinder or grind in a blender or food processor.
step 2 out of 6
Drive eggs into the liver puree, add salt and ground pepper, your favorite seasonings. Pour in milk, sift wheat flour. Beat the resulting dough with a whisk or fork until a smooth, thick consistency is formed.
step 3 out of 6
Grease a frying pan with sunflower oil and distribute a portion of the dough over it, bake the pancake on one side and then on the other. So bake all the cakes.
step 4 out of 6
Squeeze the mayonnaise into a bowl, send the garlic squeezed out through a press or grated on a fine grater there. Pepper and stir the sauce. Chop the peeled carrots with onions in any way and fry in vegetable oil over medium heat until light brown, season with salt and pepper.
step 5 out of 6
Put the liver cake on a dish, grease it with sauce. Place some of the vegetable filling and cover with the next pancake. So collect the whole cake.
step 6 out of 6
Smear the last crust and sides of the cake with mayonnaise sauce, sprinkle with grated cheese or egg, chopped herbs. Send to refrigerator to soak for 1 hour. Cut into portions and serve.

Bon Appetit!

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