Chicken Liver Cake with Mayonnaise-Garlic Cream

Appetizers | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Liver Cake with Mayonnaise-Garlic Cream

Ingredients

Chicken Liver - 2 lbs
Onion - 1 piece
Carrot - 2 pieces
Potato - 2 pieces
Chicken Egg - 2 pieces
Salt - to taste
Wheat Flour - 3 tablespoons
Mayonnaise - 10.6 oz
Garlic - 3 cloves
Dill - 1 bunch
Olive Oil - 7 fl oz
Whole egg - 4 pieces

Step by Step guide

Step 1

Grind the pre-washed chicken liver in a bowl. Add the ground and raw vegetables — onion, one carrot, two medium-sized potatoes, and two raw eggs.

Step 2

Gently mix in the sifted flour. The consistency should be like sour cream. Add salt and spices to taste.

Step 3

Let it sit for about 15 minutes to allow the ingredients to blend.

Step 4

Heat a frying pan about 20 cm in diameter. A larger pan will make it difficult to flip the pancake without breaking it. Pour in about 3 tablespoons of olive or refined sunflower oil. Don't be afraid to use enough oil, as the liver absorbs a lot and can burn if there's not enough. Let it heat for about 10 seconds. Using a medium-sized ladle, mix the liver mixture again and pour the first portion into the pan. Allow it to spread across the surface (as we do with pancakes). Use medium heat. Wait until the edges are nicely browned, then carefully flip it over with a spatula. Note! The first time may not go smoothly — the pancake might break. Don't worry, just add a bit more flour to the mixture. Another tip — you can place a flat plate of suitable diameter on the browned pancake and flip it over without breaking it. Try to make the pancakes thin. This will make the cake more tender and flavorful.

Step 5

Once you have cooked all the liver pancakes, stack them on top of each other, spreading the gaps with a mixture of homemade mayonnaise and garlic. You can also grate the carrot on a fine grater and add it to this sauce. Leave the carrot raw for better taste and health benefits! Generously spread the sauce between the layers, remembering that the liver absorbs quickly. Spread sauce on the top layer again and sprinkle with crushed yolk or dill. Let it sit for an hour to an hour and a half.