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Pork liver cake with sour cream

0
1697
Kitchen European
Calorie content 196.9 kcal
Portions 5 port.
Cooking time 4 h
Proteins * 8.5 gr.
Fats * 10.9 g
Carbohydrates* 15.6 gr.
* per 100 gr. product
Pork liver cake with sour cream
Content

Pork liver cake is one of the delicious options to diversify dishes from this healthy and satisfying product. This cake will decorate any table and is suitable for a special occasion. So that the liver does not taste bitter and is softer and more tender, be sure to soak it in milk.

Ingredients

Cooking process

step 1 out of 8
Rinse the liver and soak in cold milk for 30 minutes. Peel the onions and carrots.
step 2 out of 8
Chop the onion into small cubes and fry over medium heat in a little oil in a hot skillet until transparent.
step 3 out of 8
Grate the carrots and place them on the onion.
step 4 out of 8
Pass the liver through a meat grinder or chop in a food processor. Add eggs, sour cream and spices to it. Sift flour into the liver mass and mix well.
step 5 out of 8
Preheat a skillet, grease it with oil and fry the liver pancakes over low heat on both sides for 4 minutes.
step 6 out of 8
Place the first pancake on a flat plate and cover with a fine mesh of mayonnaise.
step 7 out of 8
Place a layer of toasted vegetables on top of it. And so lay all the pancakes, forming a cake.
step 8 out of 8
Decorate the top of the cake with a piece of toast and green leaves. Soak it in the cold for 3 hours.

Bon Appetit!

 

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