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Liver cake from chicken liver with carrots

0
1621
Kitchen Russian
Calorie content 160 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 10.9 g
Fats * 9.9 gr.
Carbohydrates* 6.9 gr.
* per 100 gr. product
Liver cake from chicken liver with carrots
Content

This cake will decorate any festive table. Chicken liver works best for this recipe because it doesn't taste bitter at all. For the filling, we traditionally prepare a vegetable mixture based on carrots. A real gourmet treat!

Ingredients

Cooking process

step 1 out of 8
Peel the carrots and onions. Rub the carrots in thin strips on a coarse grater, and cut the onions into small cubes.
step 2 out of 8
Preheat a skillet and sauté the onions and carrots until the vegetables are tender.
step 3 out of 8
Cook the eggs until steep and cool under cold water. Then chop them with a knife.
step 4 out of 8
Wash the liver and remove the white film with a knife. We twist the liver through a meat grinder.
step 5 out of 8
Now mix the liver and egg. Add flour and sour cream to them, and also salt the mass and add a little pepper. Stir.
step 6 out of 8
Preheat a greased frying pan and pour out the ladle of dough, level it over the surface and fry for a few minutes. Turn over and fry the other side.
step 7 out of 8
Finely chop the garlic and mix with mayonnaise.
step 8 out of 8
Now we collect the cake. We put the first cake and coat it with sour cream, then lay out some of the filling. Cover it with the next cake and repeat the process with all the cake layers. Grease the last cake with sour cream and sprinkle with egg crumbs. You can decorate with greens.

Bon Appetit!

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