How to make pork liver cake. Note to the owner. Liver cake - basic cooking principles

Liver cake recipes are easy to prepare, but require time to prepare the cakes. For cooking, use chicken, turkey, beef or pork liver. Fillings can be made from fresh or fried vegetables, mushrooms with the addition of hard or soft cheese, mayonnaise or sour cream. For flavor, the filling is supplemented with fresh herbs and chopped garlic.

The liver cake made from pork liver with the addition of chicken eggs, sour cream and flour is especially tasty and beautiful. We prepare the filling from fried carrots, onions with the addition of mayonnaise and chopped parsley. The decoration for the snack cake will be chopped green onions.

Step-by-step recipe for pork liver cake

Ingredients for 10 servings:

• Pork liver – 500 g;
• Sour cream – 200 g;
• Onions – 6 pcs.;
• Garlic – 4 medium cloves;
• Carrots – 1 piece;
• Chicken egg – 2 pcs.;
• Wheat flour – 120 g;
• Mayonnaise – 4 tbsp. l.;
• Parsley - 4 sprigs;
• Green onions – 0.5 bunch;
• Vegetable oil;
• Ground pepper and salt.

Cooking time: 2 hours.

How to cook a delicious liver cake from pork liver with vegetables

1. Wash the liver, remove the veins, cut into medium pieces.

2. Cut the onion (3 pieces) into several parts, peel the garlic cloves.

3. Insert a grill with minimal holes into the meat grinder and pass the prepared liver, onion and garlic through. The result is an almost homogeneous mass.

4. Add the mixture with ground pepper, salt and chicken eggs.

5. Add sour cream.

6. Add flour.

7. Mix everything well with a whisk and the cake preparation is ready.

8. There are 2 ways to prepare pancakes for the cake. Pour a ladleful into a frying pan with a small amount of vegetable oil, fry at medium temperature on both sides, or bake the pancakes in the oven on foil. Grease the foil with oil, pour out a ladle of the liver mixture and form a circle with a diameter of about 19 cm. Bake at 230 degrees for several minutes.

9. The liver pancake will be ready when it becomes dark in color and the edges are detached from the foil.

10. Bake pancakes (7 pieces) and place them on top of each other on a wire rack for cooling.

11. Coarsely grate the peeled carrots.

12. Cut the remaining onion into feathers or half rings. Place all vegetables in a frying pan in oil (5 tbsp) and fry at low temperature until the liquid evaporates. It will take about 10-15 minutes. Salt and pepper.

13. Cool the fried vegetables, add mayonnaise, chopped parsley and mix.

14. To give the pancakes the same shape, cut out circles with a diameter of about 18 cm. To do this, use a round plate of a suitable diameter. The cakes will be the same size, and the snack cake will look beautiful.

15. We do not throw away the remaining pancakes, but chop them finely. They will be used as a filling. Place the liver base one at a time on a plate, apply the prepared mixture of vegetables (1/7 part each) and chopped pieces of pancakes.

16. Assemble the whole cake. It turns out with smooth edges and layers of bright filling. Cover it with cling film and refrigerate for at least 1 hour.

17. After an hour, finely chop the green onions and sprinkle on top of the cake. The result is a stunningly beautiful and aromatic pork liver snack cake, which we immediately serve on the festive table.

Cooking tips:

• The filling will have a creamy taste if you replace the mayonnaise with sour cream or natural yogurt and add a little grated hard cheese.
• Mushrooms will add a wonderful taste to the liver cake. Fresh champignons or oyster mushrooms are cut and fried along with vegetables. Frozen, dried or fresh forest mushrooms are also excellent.

Liver cake is perhaps the most delicious holiday dish. It is high in calories and nutritious, because in addition to the fact that the liver pancakes themselves are fried in vegetable oil, they are also smeared with mayonnaise for impregnation. However, even the filling between the pancakes is also cooked in vegetable oil - the result is a juicy combination.

Liver cake made from pork liver is the most profitable to prepare, since such an offal on the market or in a store costs less than others. There is a lot of it and, accordingly, there is also a lot of festive snacks. The only disadvantage of pork liver is that it can be bitter. But this is a fixable matter - just stock up on milk and time from 2 to 6 hours, or even better - all night!

In advance, soak the washed liver in milk overnight or for 2-6 hours. Let's take not the entire amount of the indicated milk, but only 250 ml, leaving 150 ml for pancakes.

When the specified amount of time has passed, prepare the remaining products: peel and rinse the vegetables, and remove the liver from the milk.

Let's cut the pork by-product into pieces that will fit into the meat grinder pipe.

Let's roll the liver through it. Maybe even several times.

Pour the remaining milk and three beaten eggs into the container with the liver mass. Let's add salt right away.

Mix everything with a fork and add wheat flour. Mix again. There is no need to make the dough too thick - it should be like pancakes. We do not add any baking soda or baking powder to the dough!

Heat 15 ml of vegetable oil in a frying pan and fry 1 partial ladle of liver dough in it, forming it in a pan in a circle into a pancake. Fry for about 2-3 minutes and turn over to the other side. Keep the pancake in the pan for the same amount of time and place it on a plate. Fry the rest of the liver dough in the same way, using 100 ml of vegetable oil.

Grate the peeled carrots on a coarse grater, and cut the onion into medium cubes. Pour 50 ml of vegetable oil into a frying pan and saute the chopped vegetables in it until soft, but without frying them.

Place the first liver pancake on a dish and coat it with mayonnaise. Place 1-2 tbsp on mayonnaise. fried vegetables and cover with a second pancake.

Lubricate it with mayonnaise and grate the processed cheese on a fine grater, previously placed in the freezer for 5 minutes. Distribute the cheese mixture over the entire surface of the pancake and cover with the next one, etc.

Place the assembled pork liver cake in the refrigerator to soak thoroughly for 1-6 hours.

Then serve, garnishing with chopped herbs.

Enjoy your meal!

1.Rinse the liver thoroughly and clean it of excess films. Cut it into small pieces and put it in a blender. Peel the onion and also cut it into small pieces. Add to the blender with the liver.

2. Turn on the blender and grind its contents well.

3. Place raw eggs without shells in a separate bowl, beat them well with a fork.

4.Now in the same container, add milk to the beaten eggs and mix everything well.

5.The next step in preparing the dough is to add the specified amount of flour to the eggs and milk. It is better to beat this mixture in a blender so that there are no lumps, but you can simply mix thoroughly with a fork.

6.The last step is to add the resulting mixture to the ground liver.

7. Stir the dough, add the required amount of salt and ground black pepper to taste. You can also add a couple of tablespoons of vegetable oil.

8.The dough is ready, now we will bake pancakes. Take a suitable frying pan and place it on the fire. Pour in vegetable oil (small amount). If you added oil to the liver mass, then you will only need to pour it into the frying pan once, for the first time. The dough should be poured into the frying pan after it has warmed up. Take a suitable ladle or large spoon, scoop out the batter and spread it evenly over the surface of the pan. Fry the pancakes on both sides until they are browned.

9.Place the prepared pancakes in a stack, let them cool slightly for further formation of the cake.

10.Now let’s start preparing the filling for the cake. Peel the carrots and grate them on a medium grater. Place it in a heated frying pan with vegetable oil. Fry until it turns golden brown.

11.Wash the dill and chop it finely. Peel the garlic cloves.

12.Place fried carrots in a bowl, add chopped dill and grate the garlic cloves.

13.Add mayonnaise to the same bowl. Make sure that the filling is well held together, but not too runny.

14.Now let's start forming the cake. Coat each layer thoroughly with the resulting filling.

15.The top cake and sides of the cake also need to be coated well.

16. The cake is formed, put it in the refrigerator for two hours to soak. This condition is mandatory, since in this case it will acquire better taste. Before serving, the liver cake must be decorated and cut into portions. Bon appetit!

Unsweetened liver cake will perfectly decorate both an everyday dinner table and a holiday one. It is prepared from pork or beef liver. There is absolutely no taste difference here. The advantage of pork is only a matter of price. Preparation does not take as long as you might think from looking at the photos of the process. Fiddling with a meat grinder takes the most time, but frying cakes is a quick job. Let's first figure out how to prepare pork liver. We offer one of the simplest recipes.

Ingredients for making the cake

Before you start cooking, you need to check the presence of the following ingredients: pork liver - 0.5 kg, eggs - 5 pieces, thick sour cream - 350 grams, salt - a teaspoon, wheat flour - five tablespoons, onions - two large pieces, for frying - vegetable oil, herbs.

Now let's start preparing the dish itself, called pork liver liver cake.

Recipe

Preparing liver biscuits general information and ingredients

Another option for preparing a delicious liver cake is to cook it in a slow cooker. Let's immediately mention two nuances. Add grated zucchini to the dough, and the cake will turn out much more tender and juicy. Also in this recipe, a portion of the dough will not be prepared in separate cakes, but all at once, and only then cut into cakes.

As a result, the cake will turn out just as appetizing and tasty, but less fatty. It is also advisable to let the dish brew overnight in the refrigerator. List of required products: liver - 0.7 kg, zucchini - 0.3 kg, eggs - two, flour - 5-6 tablespoons, sour cream - one tablespoon, cheese - 0.2 kg, salt - half a teaspoon, baking powder - one heaped teaspoon, carrots - 3-4 large pieces, onions - 2-3 pieces, mayonnaise - 0.4 kg, garlic - two cloves, herbs - quantity as desired.

Learning how to make a cake in a slow cooker

Now we offer the cake itself (step by step):

The easiest cake recipe - with milk

In this case, you can use any liver: pork, beef or chicken. We will need: liver - 0.5 kg, milk - 0.3 liters, flour - 0.2 kg, mayonnaise - 0.3 kg, garlic - 7-8 cloves, onions - three pieces, eggs - four pieces, vegetable oil , salt, black pepper. And now for you another recipe for liver cake, step by step:

1. Grind the liver and onions in a meat grinder, add butter and milk, beat in three eggs, add flour, salt, pepper and mix until smooth.
2. Now prepare the pancakes by pouring the mixture into a frying pan with a ladle and frying until browned on both sides.
3. Mix the garlic, passed through a press, with mayonnaise and stack the pancakes one on top of the other, greasing with the garlic mixture. Decorate the top with a finely grated egg and herbs. Another liver cake with milk is ready.

Although there are many different cooking recipes, many of them are common for chicken, beef or pork liver. However, liver has various characteristics, including culinary ones. For different types, you may need, for example, different amounts of flour. Therefore, if you decide to take a photo it will help a lot with this.

If desired, you can even use goose liver, the result will be a culinary masterpiece. Some tips for housewives. When purchasing a frozen product, always check the expiration date and pay attention to the appearance. Chilled liver should have a slightly specific sweetish smell and not be too dark. By soaking it in milk for a couple of hours, you can get rid of the bitter taste. By scalding with boiling water, you get a soft product. Most lovers of good and tasty food prefer pork liver cake. But there are people who will not eat this at all. All this is a matter of taste.

Hello, dear hostesses!

Today I will be happy to tell you how to prepare a pork liver snack cake with step-by-step recipe photos. It’s not that I’m a fan of offal dishes, but sometimes my soul just asks for something unusual, but not burdensome on the wallet.

And just then my husband brought a kilogram of pork liver. I must admit, I had an idea - just cut it and fry it (after pre-processing, of course), but I just wanted a cake. And my husband really loves this snack, so why not indulge him? You deserve it! In addition, there is not as much fuss with the cake as it seems before the first preparation. Now I will tell you everything in detail, and you will see for yourself! Well, let's get started!

Step-by-step video recipe

First, let's look in the refrigerator and make sure that we have all the necessary products. I must say that you don’t need so many of them, depending on the filling you choose. And the main product, of course, is liver. I’ll tell you a classic recipe stuffed with onions and carrots, and also reveal little secrets about what you can add to make it even tastier.

How to make a delicious liver cake from pork liver: recipe with photos step by step

It doesn’t take long to prepare, the main thing is to properly treat the liver

To make liver cake you will need:

• • • 700-800 g pork liver
    • 2-3 pcs. chicken eggs (depending on their size)
    • 100-150 ml milk (for dough)
    • Milk for soaking the liver (about 200 ml to cover the entire liver)
    • 130-140 g wheat flour (highest grade)
    • 1 tbsp. l. starch
    • Salt, ground black pepper or a mixture of peppers - to taste
    • 250 g carrots (this is 2-3 pieces)
    • 200 g onions (3-4 pcs.)
    • 3-4 cloves of garlic
    • 400 g mayonnaise
    • Vegetable oil (for frying)
    • Fresh herbs (for filling and decoration)

How will we cook?

Let's prepare the liver

• First of all, I want to say that the pork liver cake turns out very tasty and tender, it just melts in your mouth. But for everything to work out as it should, the offal must be properly processed. It's no secret that pork liver is usually bitter, and it is this bitterness that we need to get rid of. What do I need to do? Take the pork liver and rinse it well under running water. Then carefully cut out the bile ducts. Remove them carefully, trying not to damage the bile sacs, so that the bitterness does not spread throughout the liver and spoil the product.
• Now let's remove the film. The process is not very pleasant, but it can be greatly simplified if you immerse the liver in hot (almost boiling) water for half a minute. Then deftly scoop up the liver with a large slotted spoon and place it in a deep dish. Lightly pick up the edge of the film with a knife or make a small cut, pull the edge - and the film will easily come off.

• Then the liver needs to be thoroughly soaked in milk. This will help to finally get rid of bitterness. Therefore, stock up on milk, taking into account the fact that you will also need to add milk to the liver dough (and milk will no longer work after soaking, it will need to be mercilessly poured out).

• The offal can be cut into pieces, placed in a separate deep bowl (preferably enameled and in no case aluminum) and pour in milk so that it only lightly covers the liver. Cover with a lid and refrigerate for 2-3 hours. Check in from time to time and turn the liver over so that it is well soaked in milk on all sides.

Making the filling

• While the liver is boring in the refrigerator, you can start filling it without wasting precious time. The sauce with which we will soak our cake is based on mayonnaise. You can cook it yourself, or you can buy one that your family especially loves. We like a more delicate sauce, so we always add a little sour cream to the mayonnaise. But this is at your discretion.
• Take a small saucepan and put mayonnaise in it. Peel the garlic cloves, grate them on a fine grater or put them through a garlic press. If you like a sharper taste, you can use more garlic than indicated in the recipe. Season the sauce with salt, ground black pepper, and finely chopped herbs. And mix everything well.

• Now let's enrich our sauce with vegetable filling. A time-tested classic is fried carrots and onions. Take carrots, peel, rinse, and grate on a grater with medium-sized holes. Peel the onions, cut each one in half, and thinly chop into half rings. Pour vegetable oil into a frying pan (preferably, refined oil), heat it a little, add onions and carrots.

• Fry them, stirring occasionally, until they become soft and golden. Now set the frying pan with the filling aside and wait until everything cools down a little. You now have free time while the filling cools and while the liver is soaked in milk. You can do other things or just relax. There is no need to rush here so that the liver turns out both soft and tasty.

Well, 2 or 3 hours have passed, you can take the liver out of the refrigerator. Drain the milk from it (irrevocably), because it has absorbed all the bitterness of the offal and at the same time made it soft and tender. Place the liver in a colander and let the remaining milk drain.

Meanwhile, take out the blender and prepare it. Place the chopped liver in a blender and grind until smooth. If you don’t have a blender, you can pass the liver through a meat grinder two or three times.

Now my simple step-by-step dough recipe with photos for pork liver liver cake.

Pour the crushed liver mass into a deep bowl. Beat in two or three eggs and stir well.

Then add the sifted flour. In principle, the flour can be sifted directly over the bowl. Mix everything well again. Salt and pepper. Pour in the milk, stirring constantly until the mixture has the consistency of thick sour cream.

Now, to prevent your pancakes from falling apart during frying, add a little starch and mix everything well again. I always add starch, it’s been tested - the pancakes will turn out as they should, homogeneous, elastic, and easy to turn over.

Frying pancakes

Let's start the frying process.

1. Many people are afraid to fry liver cakes, but once you try it, the fear will go away. First of all, a non-stick frying pan. It is better if it is of small diameter - small pancakes are easier to flip.
2. But if you don’t have one, fry the liver pancakes in a wide frying pan, just don’t reach the edges. Bake in the middle. Of course, the edges of the pancakes in this case will turn out uneven, but they can be trimmed later. It is very convenient to do this using a special form. A cast iron frying pan is also great if you still have such a rarity. It is, of course, a little heavy, but you can combine business with pleasure - cooking with a little fitness.

• So, take a frying pan, put it on fire, pour in vegetable oil. Let it warm up a little. Now take a ladle, scoop up some liver dough and pour it straight into the middle of the pan. Quickly grab it by the handle and evenly distribute the mixture in a thin layer along the diameter of the frying pan. Then we return it back to the stove, cover with a lid and bake.

• As soon as the edges of the pancake begin to darken, carefully pick it up with a spatula and turn it over. Cover again and bake. As experience shows, the first pancake is usually baked for 3-4 minutes on each side, and all the rest - less, 1-2 minutes. The thinner the pancake, the faster it fries.
• Remove the finished pancakes one by one from the frying pan and stack them on top of each other on a wide plate. Don't worry, they won't stick together. When the dough is finished, leave the pancakes to cool slightly.
• Meanwhile, add the vegetable filling to the mayonnaise-garlic sauce and stir. In addition to carrots and onions, you can also add thinly chopped fresh or pickled cucumbers, tomatoes, and pickled mushrooms. You can add grated hard cheese to the sauce for the top layer. Here the imagination is limitless. Create, experiment!

Coat the cake with filling

Well, everything is ready, you can start assembling. Take a clean, wide plate and place the pancakes on it one by one, thickly greasing each one with the filling.

Then we will decorate the top. You can sprinkle it with grated egg, make ladybugs from tomato halves, twist roses from ribbons of boiled carrots. And sprinkle all this thickly with fresh chopped herbs (pre-washed, of course).

Option for liver cake with mushrooms: photo

To diversify the usual classic cake, I recommend making the filling with mushrooms, as my husband likes. I offer his original execution, so excuse the too simple appearance of the product and the slightly burnt filling - male execution But he tried very hard

So, for the filling we take:

Chop the mushrooms and onions, grate the carrots and fry everything in a frying pan: first the onions, then add the mushrooms to the onions, then add the carrots

We also grease the top of the cake with a thick layer of mayonnaise and sprinkle with herbs

Having admired the resulting deliciousness, it is difficult to resist the temptation and not try the cake right away, while still warm. Of course, it will still be tasty and tender, but it is better to keep it in the refrigerator for several hours for final soaking. Then its taste will exceed your wildest expectations! I hope you will like my step-by-step recipe with photos of pork liver cake and appreciate its wonderful taste.

I also suggest watching a video on how to make a pork liver cake; I really liked it the first time I made the appetizer.