Liver cake with vegetables
6 servings
40 minutes
Liver cake with vegetables is a refined dish of Russian cuisine that combines the tenderness of liver pancakes with bright vegetable notes. The recipe's origins trace back to traditional methods of preparing liver, used to create nutritious yet delicate dishes. The flavor of this cake is rich, with subtle sweet hints of carrot and the spiciness of onion. The mayonnaise layer adds softness and juiciness to the dish. It is perfect as a festive treat or appetizer, especially in cold weather when one craves something hearty and cozy. The presentation resembles traditional layered dishes of Russian cuisine like herring under a fur coat but with a meaty accent. It pairs wonderfully with herbs and sour cream sauce and will adorn any feast.
1
We blend the liver with eggs, flour, salt, and pepper. We get a liquid consistency substance from which we bake pancakes in a pan.
- Chicken liver: 700 g
- Wheat flour: 3 tablespoons
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Fry finely chopped onion and grated carrot separately. Combine the onion and carrot with mayonnaise.
- Onion: 2 pieces
- Carrot: 2 pieces
- Mayonnaise: to taste
3
Lay out the pancakes and spread each with the prepared cream. Set aside to cool.
- Olive oil: to taste
- Butter: to taste
