Chicken Liver Cake with Mushrooms
If you are familiar with the beef liver cake recipe, I suggest trying this chicken version — it turns out more juicy and tender. I used mushrooms for the filling, but any other ingredients can be used. The specified amount of products will be enough for 6–8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- chicken liver 700 g
- eggs 2
- milk 100 ml
- flour 100-130 g
- salt
- pepper
- vegetable oil
- mushrooms 300 g
- carrot 150 g
- onion 150 g
- salt
- pepper
- sour cream 350 g
- greens to taste
- garlic clove 3-4 clove
Instructions
Step 1 of 30
Finely chop the onion.
Step 2 of 30
Finely chop the mushrooms.
Step 3 of 30
Grate the carrot on a fine grater.
Step 4 of 30
Finely chop the greens.
Step 5 of 30
Sauté the onion in vegetable oil.
Step 6 of 30
Add the mushrooms to it, salt and pepper.
Step 7 of 30
Lightly fry.
Step 8 of 30
Add the carrot to the pan.
Step 9 of 30
Fry until done (about 10 minutes). Let cool.
Step 10 of 30
Pass the liver through a meat grinder.
Step 11 of 30
Add eggs.
Step 12 of 30
Mix.
Step 13 of 30
Add milk.
Step 14 of 30
Mix.
Step 15 of 30
Add flour.
Step 16 of 30
Mix.
Step 17 of 30
Salt and pepper.
Step 18 of 30
Mix.
Step 19 of 30
In a pan greased with oil, fry a pancake on one side (fry for about 5 minutes).
Step 20 of 30
Flip and fry on the other side (about 5 minutes). To avoid breaking the pancakes when flipping, I recommend first rolling the pancake that is ready on one side onto a plate, and then placing it back into the pan to fry the second side. I got 5 pancakes with a diameter of 18 cm.
Step 21 of 30
Add garlic passed through a garlic press to the sour cream.
Step 22 of 30
Mix.
Step 23 of 30
Add greens.
Step 24 of 30
Mix.
Step 25 of 30
I used a ring to assemble the cake (this is not mandatory, but it is more convenient). Place the first layer.
Step 26 of 30
Spread it with sour cream with garlic and greens.
Step 27 of 30
Place a layer of mushroom filling.
Step 28 of 30
Place the next layer. Put sour cream on it (leave a little for the final coating) and the filling.
Step 29 of 30
Assemble the entire cake in this way. Place in the refrigerator. Leave to soak for 8–10 hours.
Step 30 of 30
Remove the ring. Coat the product with sour cream with garlic and greens. Decorate to taste.