Liver cake with rice
4 servings
60 minutes
Liver and rice cake is an amazing combination of flavors and textures that captivates from the first bite. This recipe has roots in European cuisine, where liver is traditionally valued for its richness and health benefits. Soft, airy pancakes made from liver batter layered with a fragrant filling of rice, eggs, and sautéed vegetables create a multi-layered gastronomic delight. Mayonnaise and spices add zest, making the flavor rich and harmonious. The dish is perfect for a festive table or a cozy family dinner. With its tender texture and richness of flavor nuances, this cake is an excellent alternative to traditional snacks and hot dishes. It can be served both cold and warm, enjoying every layer of this juicy, aromatic masterpiece.
1
Soak the liver in water with 1 teaspoon of baking soda.
- Liver: 800 g
- Baking soda: 20 g
2
Boil the rice. Boil the eggs.
- Rice: 60 g
- Chicken egg: 3 pieces
3
Fry the carrot with onion; grated.
- Carrot: 3 pieces
- Onion: 2 heads
4
Mix all ingredients and add mayonnaise. Stir and add seasoning.
- Mayonnaise: 20 g
- Ground black pepper: to taste
5
Wash the liver under running water and grind it with onion in a meat grinder.
- Liver: 800 g
- Onion: 2 heads
6
Add baking soda on the tip of a knife, flour, semolina, salt, and mayonnaise. Mix.
- Baking soda: 20 g
- Wheat flour: 50 g
- Semolina: 50 g
- Mayonnaise: 20 g
7
We bake the pancakes and let them cool.
8
Place the pancake on a plate and add the filling on top.
9
Again the pancake and then the filling. And so on until the end.
