Liver Cake Without Mayonnaise
Description
Perfect for the table and for drinks. A liver cake without mayonnaise turns out tasty and healthy; for the sauce, use natural yogurt, dill, and garlic for aroma and sharpness. Make the liver pancake layers from a simple batter of chicken liver, eggs, flour, and yogurt. You can use sour cream instead of yogurt.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the chicken liver, place it in the blender bowl, and beat in a chicken egg.
- 3
Step 3
Pour in 100 grams of natural yogurt.
- 4
Step 4
Pour in the wheat flour.
- 5
Step 5
Mince the liver in a blender; add spices to taste.
- 6
Step 6
Heat the pan with oil and fry the liver pancakes—they should be on the larger side, but not too big. Pour in 2–3 spoonfuls of batter, spread it out, and fry for 1–2 minutes per side.
- 7
Step 7
For the filling, sauté the onion with the carrot. Dice the onion, grate the carrot, and sauté the vegetables with a small amount of butter for 2–3 minutes. Then let cool completely.
- 8
Step 8
For the sauce, mix yogurt, finely chopped dill, and garlic pressed through a garlic press.
- 9
Step 9
Brush the liver pancakes with yogurt sauce and top with sautéed vegetables.
- 10
Step 10
Stack all the layers, spread with sauce and filling. The cake is ready. Place it in the refrigerator for 30–40 minutes.
- 11
Step 11
Serve at the table.