Many people are familiar with liver pancakes, which, as a rule, were used to feed babies who did not have all their teeth. The traditional dish for baby and diet food has been transformed into a festive snack, an elegant and delicious liver cake. The dish is prepared from the most affordable products, a budget option, unless, of course, you do not cook it from goose liver. For a liver cake, beef is ideal, and even better, veal, chicken, turkey, or – with great luck – duck or goose liver. Pork liver gives a noticeable bitterness, it must be soaked in milk before cooking.
There are no special secrets for making a liver cake, the liver must be cleaned of films and veins, washed and cut into pieces. The dough for liver pancakes should be allowed to rest for 10-15 minutes, so that the flour swells and it will be easier to fry the pancakes. To gently turn the pancake in the pan, it is more convenient to use two scoops to preserve the integrity of the soft and juicy pancakes.
Many housewives, after “assembling” the liver cake, send it to the oven for 10 minutes, others just insist for soaking. Which option to choose is a matter of taste, try both to understand and feel the difference.
Classic liver cake
Ingredients:
- Beef liver – 500 gr.
- Wheat flour – 70 gr.
- Milk – 100 gr.
- Egg – 2 pcs.
- Onions – 2 pc.
- Carrots – 2 pieces.
- Vegetable oil – for frying
- Salt, ground black pepper – to taste
- Mayonnaise – 100 gr.
Prepare the liver, grind it with a meat grinder or blender, mix with flour, eggs and milk. Mix thoroughly, salt and pepper. While the dough is “resting”, fry coarsely chopped onions and carrots, grated on a coarse grater. Fry liver pancakes until golden brown, the smaller the diameter of the pan, the easier it will be to turn. Assemble the cake in the following order: coat the pancake with mayonnaise, spread the carrots and onions in an even layer, cover with the next pancake, repeat. The last pancake can only be covered with mayonnaise and garnished with herbs or tomato slices. Let the cake steep and serve as a snack.
Liver cake with cheese
Ingredients:
- Beef liver – 500 gr.
- Wheat flour – 100 gr.
- Sour cream – 100 gr.
- Cheese – 100 gr.
- Egg – 1 pcs.
- Onions – 2 pc.
- Carrots – 2 pieces.
- Vegetable oil – for frying
- Salt, ground black pepper – to taste
- Mayonnaise – 100 gr.
Grate cheese into the prepared and chopped liver, chop with a blender. Add sour cream, egg, sifted flour, salt and pepper. Mix gently, set aside. Fry onions and carrots, salt. Fry liver pancakes on both sides in sunflower oil, turning gently. Spread mayonnaise on the first pancake, put some vegetables, cover with the second pancake, repeat. Send the cake to an oven preheated to 180 degrees for 10 minutes. Serve both hot and cold.
Mushroom liver cake
Ingredients:
- Chicken liver – 800 gr.
- Wheat flour – 100 gr.
- Milk – 200 gr.
- Egg – 3 pcs.
- Onions – 2 pc.
- Champignons – 700 gr.
- Vegetable oil – for frying
- Salt, ground black pepper – to taste
- Mayonnaise – 200 gr.
Pass the liver through a meat grinder, mix with milk, eggs and flour, mix. Fry the champignons and onions, if fresh mushrooms are used, then literally a couple of minutes, if frozen – until the liquid evaporates. Fry pancakes of medium thickness from liver dough, coat each with mayonnaise and distribute the mushroom filling. You can do this as the pancakes are fried, the cake will be ready for the last pancake. Spread the top pancake cake with mayonnaise and decorate as desired
Of course, in any recipe, it is recommended to replace purchased mayonnaise with homemade mayonnaise, if you absolutely do not like mayonnaise, then you can smear the cakes with slightly whipped sour cream or whipped cream diluted with lemon juice. For spiciness, fresh chili pepper is suitable, decorate the cake with thinly sliced circles on top or add to the filling. Parsley, lettuce, dill and green onions are perfect for decoration.