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Garlic liver cake

0
847
Kitchen European
Calorie content 161.9 kcal
Portions 9 port.
Cooking time 120 minutes
Proteins * 9 gr.
Fats * 8.9 gr.
Carbohydrates* 15.5 g
* per 100 gr. product
Garlic liver cake
Content

The original liver cake with spicy garlic notes will become a hearty snack at home. For the filling, you need carrots, onions, processed cheese and mushrooms. The cakes are soaked in garlic mayonnaise interspersed with fresh herbs.

Ingredients

Cooking process

step 1 out of 6
Peel 1 onion and twist it together with the liver through a meat grinder. Add 2 eggs to the mass, pour in milk, sift flour. Salt and stir everything.
step 2 out of 6
Bake thin cakes from the resulting mass. Spread 5 tbsp. l. mixture in a greased frying pan, level and bake on both sides.
step 3 out of 6
Peel the other onion and chop finely, fry in vegetable oil. Send mushrooms washed and cut into 2-4 parts there.
step 4 out of 6
Grate carrots on a coarse grater, put in mushroom frying. Salt and pepper. Fry until tender, stirring, then remove from the stove and cool. Separately rub the frozen processed cheese curds on a coarse grater.
step 5 out of 6
Squeeze mayonnaise into a separate bowl, add garlic, peeled and passed through a press, to it. Wash the dill, chop finely and send to the sauce. Stir and let the garlic mayonnaise stand for 10 minutes.
step 6 out of 6
Put the first crust on a dish, grease with sauce, put some of the mushroom filling, cover with the second crust. Grease each cake with sauce. Put the processed cheese on the third cake. It turns out that every 2 cakes need to be filled with mushroom filling, every third with cheese. Grease the cake with mayonnaise on top. Hard boil the remaining eggs, finely chop and sprinkle on the cake. Put in the refrigerator for soaking for at least 1 hour.

Bon Appetit!

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