Appetizer liver cake with zucchini
Description
The recipe won't take much time. The cake turns out not only delicious but also quite filling. You can serve it not only as an appetizer but also as a standalone dish. Any type of liver will work; today I'm using chicken liver. This appetizer cake turns out tender, and thanks to the zucchini it's quite juicy. Feel free to experiment with the filling—add mushrooms, pickled gherkins, or any sautéed seasonal vegetables to taste.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the liver, pat dry, and if necessary, cut into pieces and transfer to the blender bowl. Add the chopped zucchini. If the zucchini is mature, peel it first and remove the seeds.
- 3
Step 3
Process until smooth and homogeneous.
- 4
Step 4
Add flour, egg, salt, and ground pepper to taste.
- 5
Step 5
Mix everything together once more.
- 6
Step 6
Pan-fry the liver mixture as thin pancakes in a butter-greased skillet on both sides until lightly golden brown.
- 7
Step 7
Stack the liver pancakes in a pile and leave them to cool for now.
- 8
Step 8
In the same or another pan, sauté the diced onion and grated carrot in vegetable oil. Add salt to taste and let the vegetables cool slightly a bit.
- 9
Step 9
Then add sour cream and mayonnaise. Mix. The filling is ready.
- 10
Step 10
Brush each pancake with a thin layer, stacking them into a pile. Garnish to taste and serve.
- 11
Step 11
The appetizer is ready. Serve at the table.