Liver cake with carrots
6 servings
90 minutes
Liver cake with carrots is a bright and nutritious dish of Ukrainian cuisine that captivates with its tenderness and rich flavor. Its history traces back to traditional rural recipes where liver has always been a valuable source of nutrients. Thin liver pancakes soaked in spicy garlic mayonnaise gently combine with the sweetness of sautéed carrots and onions. Dill adds fresh notes, and the layers of the cake make it not only tasty but also striking on a festive table. The dish is perfect as an appetizer at gatherings; it cuts easily into portioned pieces and delights with a balance of flavors – from creamy softness to spicy sharpness. This cake is a true find for lovers of unusual yet simple-to-make dishes.
1
We prepare the dough for liver pancakes. In a blender, we mix liver, egg, sour cream, flour, salt, and pepper. From the resulting dough, we make pancakes in a pan, frying them on both sides.
- Chicken liver: 600 g
- Chicken egg: 1 piece
- Sour cream: 100 g
- Wheat flour: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
2
Preparing the filling. Chop the onion finely, grate the carrot coarsely, and sauté the ingredients.
- Carrot: 3 pieces
- Onion: 3 heads
3
Chop the greens finely. Pass the garlic through a press and add it to the mayonnaise.
- Garlic: 2 cloves
- Mayonnaise: 150 g
4
We assemble the cake. Place a pancake, spread a little mayonnaise, add carrots with onions, and sprinkle with greens. This way we build the cake. On top are carrots and greens.
- Mayonnaise: 150 g
- Carrot: 3 pieces
- Onion: 3 heads
- Dill: to taste
