Liver cake with carrots and onions

First you need to prepare the liver. To do this, we thoroughly rinse the product, cut off all films and veins, fill it with cold water. We soak the liver for at least two hours. After soaking, cut the liver into pieces and grind into gruel. To do this, you can use a meat grinder or blender. Peel one onion, rinse and cut into small cubes. Combine chopped liver and chopped onions in a wide bowl. Add kefir and eggs, vegetable oil and salt, mix thoroughly. Sift the flour on top and knead with a whisk to break all the lumps. The consistency of the liver mass is medium thick and resembles a pancake dough.

Heat a small amount of vegetable oil in a frying pan and pour out a portion of the liver mass. Convenient to dose with a ladle. Spread the mass with a spoon around the perimeter of the pan. Fry on medium temperature for three to four minutes on each side. We put the finished ruddy pancakes in a stack on a separate flat plate.

Peel the remaining onion and cut into thin half rings. Heat a small amount of vegetable oil in a pan and fry the onion in it until translucent. Peel the carrots, wash and rub on a coarse grater. Add to the onion, stir and continue to fry at low temperature until the carrots are soft. If you want to give the finished cake a richer taste, you should brown the carrots and onions a little.

To prepare the sauce, mix sour cream, mayonnaise, black pepper and garlic passed through a press in a separate bowl. To assemble the cake, place the liver pancake on a flat serving dish, grease it with the prepared sauce. Cover with roasted onions and carrots. Cover with the next pancake. We repeat this sequence of actions until all the pancakes and frying are over. On the last laid pancake, apply sour cream sauce and sprinkle it with a boiled egg grated on a fine grater. Sprinkle with chopped herbs if desired.

Let the formed cake cool and soak in the refrigerator for a couple of hours.