Liver cake with garlic
4 servings
30 minutes
Liver cake with garlic is a true delight for lovers of hearty and aromatic dishes. This recipe originates from Russian cuisine, where liver is valued for its nutritional properties. The cake is a layered treat where each tender liver pancake is soaked in a spicy sauce made of garlic and mayonnaise, while sautéed carrots and onions add sweetness and depth of flavor. The result is a harmonious combination of rich, velvety liver taste, spiciness of garlic, and tenderness of vegetables. It is served as a cold appetizer or festive dish, perfectly suited for cozy home gatherings. This dish captivates not only with its taste but also with its appetizing appearance—the layers create a beautiful pattern that attracts guests' attention.
1
Pass pork or beef liver through a meat grinder, add egg, milk, flour, and salt. Roll the resulting minced meat into pancakes and bake.
- Liver: 500 g
- Chicken egg: 1 piece
- Milk: 0.5 glass
- Wheat flour: 1 glass
- Salt: to taste
2
For the filling, sauté grated carrots and onions. Crush the garlic and mix it with mayonnaise.
- Carrot: 2 pieces
- Onion: 2 heads
- Garlic: 1 head
- Mayonnaise: 150 g
3
Spread a mixture of garlic and mayonnaise on each pancake, then add carrots and onions on top. On the last pancake, add only garlic and mayonnaise.
- Garlic: 1 head
- Mayonnaise: 150 g
- Carrot: 2 pieces
- Onion: 2 heads
