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Beef liver cake with carrots

0
750
Kitchen Russian
Calorie content 225.5 kcal
Portions 4 port.
Cooking time 115 hrs
Proteins * 8.9 gr.
Fats * 17.6 gr.
Carbohydrates* 13.6 gr.
* per 100 gr. product
Beef liver cake with carrots
Content

Liver pancakes harmonize very well with carrot and onion filling. Decorate the salad with walnut crumbs, which will make this snack cake elegant and even more appetizing.

Ingredients

Cooking process

step 1 out of 14
Rinse the liver, cut into large pieces and pass through a meat grinder 2 times
step 2 out of 14
Whisk eggs in a separate bowl with salt and pepper.
step 3 out of 14
Combine the minced liver and egg mixture and stir. Add the sifted flour and stir. Pour milk into the dough and mix well using a mixer or blender.
step 4 out of 14
Pour a portion of the dough into a greased hot frying pan, scooping up, and fry thin (if possible) pancakes on both sides. It is convenient to turn it over with a wide spatula so that the pancake does not break.
step 5 out of 14
Fold the pancakes in a stack and leave to cool slightly.
step 6 out of 14
Peel and finely chop the onion. Peel the carrots, rinse and grate finely. Lightly fry the onion in a preheated skillet until transparent.
step 7 out of 14
Add the carrots to the onion and simmer over medium heat until tender.
step 8 out of 14
Separately squeeze the peeled garlic into the sour cream mayonnaise and combine.
step 9 out of 14
Transfer the fried vegetables to the sauce and stir.
step 10 out of 14
Place the liver pancakes one at a time on a flat plate, distributing the filling between them.
step 11 out of 14
Grease the last pancake and the sides of the cake with mayonnaise.
step 12 out of 14
Fry the kernels in a dry preheated pan, stirring constantly for 5 minutes.
step 13 out of 14
When the nuts have cooled, chop them into coarse crumbs with a knife.
step 14 out of 14
Sprinkle nuts on all sides of the cake and lay the sprigs of herbs on top. Place the treat in the cold for 1 hour.

Bon Appetit!

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