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➠ Liver cake on kefir

Liver cake on kefir

2225

Kitchen Eastern European

Calorie content 124.3 kcal

Portions 8 port.

Cooking time 190 minutes

Proteins * 6.7 g

Fats * 7.4 gr.

Carbohydrates* 12.2 g

Content

Kefir liver cake is a wonderful appetizer for a festive table. The dish looks delicious and festive. It is easy and quick to prepare. A snack cake is soft if left in the refrigerator to soak for several hours.

Ingredients

Cooking process

Rinse the chicken liver thoroughly under running water, remove excess fat. Place in a blender bowl and chop. Add chicken egg and chop again.

Add wheat flour, kefir, salt and black pepper to the minced liver. Punch again with a blender until smooth.

Pour the resulting dough into a bowl. Add a couple tablespoons of vegetable oil and mix thoroughly.

Heat the pan well, brush with a small amount of vegetable oil and gently pour in the liver dough, flatten, giving it a rounded shape. Fry the pancake until the top is thick, then use a spatula to flip it over and cook for a couple more minutes.

Put the finished liver pancakes on a plate and make the filling.

Rinse and dry the champignons. Cut a few mushrooms into thin slices. Grind the rest with a medium cube. Heat a deep frying pan, add some vegetable oil and add chopped mushrooms. Fry until golden brown and cool. Then fry the mushroom slices until golden.

Put the sour cream in a small bowl. Peel the garlic and pass through a press. Place with sour cream. Season with salt and pepper. Mix well.

Prepare the dish on which you will collect the snack cake. Lay out the liver pancake and brush with the prepared sauce.

Lay out the next pancake, brush with sauce, and spread the fried mushrooms on top.

Thus, assemble the liver cake, coat the layers well with the sauce and alternate the filling.

Grease the top liver pancake with sauce. Using a fork, draw a pattern, arrange mushroom slices around the circumference of the snack cake, and decorate with herbs, previously washed and dried. Cool the liver cake in the refrigerator for several hours. During this time, it will be well saturated.

Bon Appetit!