Fragrant liver cake with carrots

Liver cake is an original, tasty and satisfying snack. The only thing the sweet dessert has in common is its shape. You can make a cake from any liver, but beef liver is considered optimal, since pork liver can be bitter. Therefore, pork liver needs to be soaked in milk for some time before cooking. After assembling the cake, you should let it soak for a while in the refrigerator, and only then serve it to the table.

1. Calories
   202,08 kcal
2. Protein
   8,47 gram
3. Fat
   15,3 gram
4. Carbohydrates
   7,71 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Beef liver

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   400 g
2. Chicken egg

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   2 pcs. = 120 g
3. Carrot

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   240 g
4. Onions

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   100 g
5. Milk

   ---

   
   100 ml = 100 g
6. Wheat flour bakery

   ---

   
   50 g
7. Mayonnaise

   ---

   
   200 g
8. Garlic

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   7 cloves = 35 g
9. Vegetable oil

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   3 tbsp. l. = 51 g
10. Salt

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    0.5 tsp. = 3.5 g
11. Black pepper ground

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    0.3 tsp. = 1.5 g
12. Dill

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    50 g
13. Parsley

    ---

    
    50 g

Steps:

1. 
   Wash the liver, dry on paper towels, cut into small pieces. Peel the onions, carrots and garlic. Chop the onion, grate the carrots on a medium grater, pass the garlic through a press. Wash the greens, dry on paper towels and finely chop. For serving, divide the parsley into leaves. Prepare the blender.
2. 
   Prepare onions and carrots. In a heated frying pan with the addition of 1 tbsp. l. fry chopped onion in vegetable oil for 3-5 minutes. Add grated carrots, stir and fry until tender - approximately 5-7 minutes.
3. 
   Make liver "dough". Place liver pieces in a blender bowl, add milk, flour, eggs, salt and pepper. Beat the products until smooth and liquid.
4. 
   Fry the liver pancakes. Heat a frying pan with oil. Fry the liver mixture on both sides like regular pancakes, about 2-3 minutes on each side.
5. 
   Make the “cream” for the cake. In a deep bowl, combine mayonnaise, chopped herbs and garlic. Stir.
6. 
   Assemble the cake. Place the first pancake on a plate, brush with mayonnaise sauce, sprinkle with onion-carrot mixture, and cover with the second pancake. Repeat the procedure until you run out of pancakes. Coat the top of the liver cake with mayonnaise. Place in the refrigerator and let steep for 1-2 hours.
7. 
   Before serving, cut the liver cake into portions and garnish each with a leaf of fresh parsley.