Chicken liver cake

Liver cake made from chicken liver is a healthy, tasty and original product. However, all this is true if the dish is prepared correctly. To get a juicy and tender liver cake, choose any of 10 step-by-step recipes and cook with pleasure!

Classic recipe for delicious chicken liver cake

There is no shame in serving such a cake to guests on a holiday; it is a complete, satisfying snack. The secret ingredient (cucumber) diversifies the dish and gives it new fresh notes.

1. 
   How to make chicken liver cake? Peel the carrots and wash in cold water.If the carrots are small, you should take about 5 pieces.
2. 
   Coarsely grate the carrots.
3. 
   Peel the onion, wash and cut into small cubes.
4. 
   Heat a frying pan with a small amount of vegetable oil over high heat, reduce heat to medium. Sauté onions and carrots in sunflower oil until lightly browned.
5. 
   Rinse the chicken liver in cold water and dry with paper towels. Cut off the veins.
6. 
   Grind the liver using a blender. Add flour to the mixture, beat in the eggs, add 2 tbsp. l. sour cream and salt. The consistency of the dough is similar to that for pancakes.
7. 
   Heat a frying pan, grease with vegetable oil and pour in a scoop of liver dough. Bake the cakes over medium heat, making sure the edges are even. After 30 sec. fry very carefully so as not to break, turn the cake over. Do the same with all the cakes.
8. 
   Leave the liver cake layers to cool completely.
9. 
   For the filling, mix mayonnaise with sour cream, add finely chopped garlic and chopped herbs.
10. 
    Place the first cake on a plate or cutting board and brush it with sour cream sauce.
11. 
    Place the filling of fried onions and carrots on the greased crust. Cover with the next layer of cake.
12. 
    Grease the next cake layer with sauce and place fresh cucumber on it, grated on a coarse grater. Cover with cake. Layer all the layers in this way, alternating the fillings.
13. 
    Decorate the cake with fresh herbs.

Bon appetit!

Chicken liver cake with milk

Chicken liver is much more tender than pork liver and has a less pronounced taste. The dough is prepared with the addition of milk, which prevents the cakes from becoming dry.

Cooking time: 1 hour 10 minutes.

Servings: 8.

Ingredients:

For the cakes:

• Chicken liver – 750 g;
• Onions – 2 pcs.;
• Chicken eggs – 2 pcs.;
• Milk – 220 ml;
• Wheat flour – 170 g;
• Salt, ground black pepper - to your taste.

For layering and topping:

• Chicken eggs – 2 pcs.;
• Mayonnaise – 160 g;
• Onions – 2 pcs.;
• Carrots – 2 pcs.;
• Greens – 1 bunch;
• Vegetable oil - for frying.

Cooking process:

1. Wash the liver in cold water, drain the liquid and pat dry with paper towels.

2. Cut the liver into small pieces, cut off the veins. Grind in a meat grinder with a fine mesh, you can punch the mass in a blender bowl for a more uniform consistency.

3. Peel the onion and also grind through a meat grinder or finely chop and grind in a blender.

4. Combine liver and onion in a bowl. Add eggs and milk to them, beat the mixture with a whisk or mixer until smooth.

5. Add salt, pepper, and favorite seasonings to the mixture as desired.

6. Sift the flour separately. Add flour into the dough in portions, beating everything with a mixer after each time so that there are no lumps.

7. Heat the frying pan over high heat, reduce the heat. Grease the surface of the frying pan with vegetable oil, pour in a couple of tablespoons of dough and turn the frying pan in a circle, distributing the liver dough.

8. Fry the pancake for about 1.5-2 minutes, then turn it over to the other side and fry for about the same amount.

9. Bake all the cakes in this manner and stack them to cool.

10. Peel the onions and carrots, wash them together with the herbs in cold water. Grate the carrots coarsely, cut the onion into small cubes.

11. Fry the onions and carrots in a small amount of vegetable oil for about 5 minutes, then let cool so that the mayonnaise does not drip under the hot frying.

12. To assemble, take a flat dish and place the cake on it.Coat the cake with mayonnaise, put the frying on it, cover with the next cake.

13. Perform the same manipulations with all the cakes. The cake is ready.

14. To decorate, finely chop the greens and hard-boil the eggs. Grease the surface and sides of the cake with mayonnaise, sprinkle with crumbs of eggs, cut into small cubes. Sprinkle everything with herbs on top.

Bon appetit!

Liver cake with onions and carrots

Who can resist a tender liver cake filled with a juicy filling made from lots of fragrant fried onions and carrots? With this dish you can amaze your guests, who will then ask for the recipe for this fantastic appetizer.

Cooking time: 1 hour 25 minutes.

Servings: 10.

Ingredients:

• Chicken liver – 400 g;
• Chicken eggs – 2 pcs.;
• Wheat flour – 4.5 tbsp. l.;
• Milk – 100 ml;
• Onions – 3 pcs.;
• Carrots – 3 pcs.;
• Vegetable oil – 8 tbsp. l.;
• Garlic - to your taste;
• Mayonnaise – 360 g;
• Boiled eggs – 3 pcs.;
• Apple – 1 pc.;
• Hard cheese – 50 g;
• Salt, pepper, seasonings - to your taste;
• Breadcrumbs - for sprinkling.

Cooking process:

1. Rinse the liver under running water, dip with paper napkins, cut off the veins. Grind in a meat grinder or grind in a food processor or blender until pureed.

2. Pour the liver puree into a deep bowl, add eggs, pour in milk, add salt and seasonings, add pre-sifted flour. Pour in 3 tbsp. l. vegetable oil, stir. The dough will be the same consistency as for regular pancakes, the main thing is that it should not be completely liquid.

3. Heat a thick-bottomed frying pan on the stove and grease it with sunflower oil. Pour a ladleful of liver dough into the pan.

4. Fry each pancake on both sides for about 1-2 minutes. until golden brown.Turn over carefully, as the cakes are very brittle. Cool to room temperature.

5. Peel and wash the onion, apple and carrots. Cut the onion into thin half rings, grate the carrots coarsely, peel the apple and also grate it on a coarse grater. Fry onion, apple and carrots over medium heat in sunflower oil.

6. Make the sauce: mix mayonnaise with 1 grated boiled egg, cheese and finely grated garlic.

7. Assemble the cake on a flat plate or cutting board. Generously coat the bottom crust with sauce, lay out a layer of filling, cover with crust on top, etc.

8. Coat the top and sides of the cake with mayonnaise sauce and sprinkle with breadcrumbs.

9. Grate the remaining eggs on a fine grater and sprinkle on top of the cake. Send the dish to soak for 2-3 hours.

Bon appetit!

A simple recipe for chicken liver cake with sour cream

A small liver cake, in which mayonnaise is replaced with healthier sour cream, will be healthy for children and will not stagnate for long in the refrigerator. For the sauce, it is better to take non-acidic and maximum fat sour cream, from 25%.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Chicken liver – 550 g;
• Sour cream – 210 g;
• Wheat flour – 180 g;
• Chicken eggs – 3 pcs.;
• Onions – 2 pcs.;
• Greens - a couple of sprigs;
• Salt, ground pepper and spices - to your taste.

Cooking process:

1. Wash the chicken liver with cold water and pat dry to remove excess moisture. Remove films and veins, cut each piece in half.

2. Grind the liver in a meat grinder or grind in a food processor until the consistency of puree. Add spices, salt, eggs, add flour. Beat with a mixer or punch with a blender to eliminate lumps.

3.Heat a cast iron frying pan over high heat, grease with a thin layer of sunflower oil. Pour a couple of spoons of batter into the pan, bake for 2 minutes, then very carefully turn the pancake over to the other side with two spatulas and fry for another 1-2 minutes. Stack the pancakes and let them cool.

4. Peel the onion, rinse and finely chop into cubes. Sauté the onion in hot sunflower oil, transfer to a plate and drain off excess oil.

5. Wash the greens in cold water, dry on a paper napkin and chop finely. Add sour cream to the greens and stir.

6. Coat the cakes one by one with sour cream sauce and place onion filling on each one. Coat the liver cake with sauce, sprinkle with chopped herbs and put in a cool place to soak for 2-3 hours.

Bon appetit!

Step-by-step recipe for liver cake with mushrooms

Liver cakes are prepared with different fillings, and this recipe offers an interesting option with mushrooms. For the cake, we use champignons in the form of caviar, which in combination with chicken liver will make the appetizer very tender and with a special taste.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Chicken liver – 500 gr.
• Flour – ½ tbsp.
• Egg – 3 pcs.
• Milk – ½ tbsp.
• Vegetable oil – 8 tbsp.
• Champignons – 500 gr.
• Onion – 2 pcs.
• Garlic – 2 cloves.
• Mayonnaise – 200 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. To make the liver cake delicious, prepare all the ingredients according to the proportions of the recipe.

Step 2. Clean the chicken liver and rinse with cold water. Remove any remaining liquid with a napkin. Then grind it through a meat grinder with a fine grid.

Step 3. Peel the onion and chop finely.

Step 4.Fry the chopped onion until golden brown in a small amount of heated vegetable oil.

Step 5. Peel, rinse and chop the champignons in the same way as the liver. In another frying pan, heat 3 tablespoons of vegetable oil and fry the chopped champignons in it, stirring until the mushroom juice has completely evaporated.

Step 6. If, when you remove the mushroom mass, there is no liquid in the pan, then the caviar is ready, but it is important not to overcook it. Then sprinkle the caviar with salt and black pepper and stir.

Step 7. Add the fried onion to it and stir again.

Step 8. Break the eggs into the liver mass, pour half a glass of milk and mix well.

Step 9. Then pour flour through a sieve, pour in 3 tablespoons of vegetable oil and stir the mixture until smooth so that there are no lumps of flour.

Step 10. Fry thin cakes from the kneaded liver dough until lightly browned on both sides. Grease the pan with oil just before making the first cake. Cool the baked liver cakes.

Step 11: To shape the cake, take a large plate. Place the liver cakes on it one by one, applying 3 tablespoons of mushroom caviar to each even layer.

Step 12. To layer the cakes, mix mayonnaise with chopped garlic. Apply this sauce to the caviar layer. Use this method to assemble the entire cake.

Step 13. Decorate the prepared liver cake with mushrooms to your liking, refrigerate for a couple of hours and then serve. Bon appetit!

Dietary chicken liver cake

People watching their figure do not have to deny themselves the pleasure of eating a piece of liver cake, because it can be made quite low in calories.According to this recipe, 100 g of snack contains only 148 calories.

Cooking time: 1 hour 10 minutes.

Servings: 7.

Ingredients:

• Chicken liver – 630 g;
• Chicken eggs – 2 pcs.;
• Milk 1.5% fat – 100 ml;
• Rice or buckwheat flour – 70 g;
• Olive oil – 2 tbsp. l.;
• Garlic – 2 cloves;
• Sour cream – 120 g;
• Dill and parsley – 10 g each;
• Salt – 3 g.

Cooking process:

1. Remove chicken liver from fat and films, soak in cold water for about 10 minutes. and dry.

2. In a blender or food processor, combine pieces of liver with milk and butter, grind the mass to a smooth puree.

3. Add eggs to the liver dough, add salt to taste, and stir. Add flour little by little, beating with a mixer. The dough will be liquid.

4. Heat a thick-walled frying pan greased with oil. Pour some dough into it and shake the pan until it spreads well.

5. Fry the cakes for 2.5 minutes. on each side until golden brown. Handle with care to avoid damage. Try to bake circles of the same diameter with smooth edges to make it easier, then assemble the cake.

6. Leave the liver pancakes to cool.

7. Peel and wash the garlic, rinse and dry the herbs. Squeeze the garlic into the sour cream through a garlic press, add finely chopped parsley and dill, and add salt.

8. When assembling, spread a portion of sour cream sauce on each cake, covering it with the next one.

9. On top you can make a pattern from the same sauce and place a couple of parsley sprigs in the center.

Bon appetit!

Chicken liver cake baked in the oven

Preparing the snack this way will save you at least an hour of standing at the stove, because individual cakes are not baked here: the dough is poured in two stages, and the filling is placed between the layers of dough.

Cooking time: 1 hour 35 minutes.

Servings: 5.

Ingredients:

• Chicken liver – 550 g;
• Semolina – 100 g;
• Onions – 3 pcs.;
• Carrots – 2 pcs.;
• Sour cream – 80 g;
• Milk – 100 ml;
• Chicken eggs – 1 pc.;
• Salt and spices - to your taste;
• Olive oil - 2 tbsp. l.

Cooking process:

1. Wash the liver, cut off all excess and cut in half. Grind these pieces in a blender or kitchen machine; in the absence of such equipment, you can use a meat grinder.

2. Add milk and semolina, salt and seasonings to the liver, stir everything well and put in the refrigerator to allow the semolina to swell for 1 hour.

3. Peel and wash the carrots and onions. Grate the carrots on a grater or vegetable slicer, cut the onion into half rings.

4. Heat oil in a large deep frying pan and sauté vegetables until deliciously browned.

5. Grease a metal or glass baking dish with oil. Divide the dough into 2 parts. Pour the first part into the bottom of the mold, spread the roasted vegetables on top. Then pour all this on top of the second part of the dough, smooth it with a spatula.

6. Heat the oven to 180 degrees. Place the pan on the middle rack of the oven and bake the cake for about 1 hour.

7. Mix sour cream with egg. In 20 min. Before the end of baking, remove the pie from the oven, brush it with the resulting sauce and return it to its place. Bake for another third of an hour.

Bon appetit!

Delicious chicken liver cake with cheese and garlic

The battered filling for liver cake made from fried vegetables can be replaced with a layer of cheese and garlic, especially since it cooks faster and you don’t need to take up another frying pan.

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Chicken liver – 620 g;
• Chicken eggs – 5 pcs.;
• Wheat flour – 6 tbsp. l.;
• Mayonnaise – 5 tbsp.l.;
• Hard cheese – 140 g;
• Garlic cloves – 4 pcs.;
• Salt and spices - to your taste.

Cooking process:

1. Rinse the liver under running cold water, cut off the veins and films. Dry with thick paper towels. Bring the liver to a puree in a meat grinder, blender or food processor.

2. Add eggs to the liver puree, beating in one at a time, add salt and seasonings, add flour little by little, beat with a whisk or mixer, removing lumps. You can also use a blender for this.

3. Heat the pan well over high heat, then reduce the heat. Grease the surface of the frying pan with vegetable oil or a piece of lard.

4. Pour a couple of spoons of dough, distribute, shaking the pan from side to side, bake on each side for about 2 minutes. Indicator – ruddy golden color. The cakes are brittle, so you need to turn them carefully. Be sure to cool the entire stack of liver pancakes to room temperature so that the cheese from the filling does not leak.

5. For the layer, peel the garlic cloves, rinse and grate on a fine grater. Finely grate the hard cheese on the same grater.

6. Assemble the cake on the flat surface of the dish on which it will be served: a dish, a baking mat or a beautiful wooden board. Grease each cake with mayonnaise, sprinkle with grated cheese and garlic gruel.

7. Coat the cake with mayonnaise and sprinkle with the remaining cheese. Remove to soak for 2-3 hours. It is advisable to take the dish out of the refrigerator half an hour before eating so that it has time to warm up a little and reveal its flavor properties.

Bon appetit!

A simple recipe for liver cake with tomatoes

The liver snack cake with tomatoes and cucumber turns out very juicy.Even if you suddenly dry out the cakes slightly in a frying pan, the vegetable juice will serve as an additional aromatic impregnation for them.

Cooking time: 45 min.

Servings: 7.

Ingredients:

• Chicken liver – 950 g;
• Wheat flour – 190 g;
• Kefir – 190 ml;
• Onions – 1 pc.;
• Chicken eggs – 3 pcs.;
• Mayonnaise – 200 g;
• Tomatoes – 3 pcs.;
• Cucumber – 1 pc.;
• Hard cheese – 120 g;
• Canned peas – 80 g;
• Salt – 1 tbsp. l. without slide;
• Seasonings - to your taste.

Cooking process:

1. Peel and rinse vegetables. Wash the liver, cut off fat, films and veins. Place on a sieve for 10 minutes and let the liquid drain.

2. Grind the onion and liver in a meat grinder or chop in a blender.

3. Separately, beat the eggs into a bowl and add kefir to them. Beat with a whisk or mixer.

4. Sift the flour and add a little to the dough, beat after each time with a mixer. At the end, add salt and seasonings.

5. Combine the two masses and stir.

6. Heat a small frying pan, grease with oil and bake all the pancakes for 2-3 minutes. on each side (depending on the thickness of the cake). While hot, cut the cakes with a knife, placing a plate on them to achieve the same shape and diameter of the pancakes. This will be needed for smooth assembly.

7. For the sauce, peel the cucumber and grate it on a fine grater or vegetable slicer. Add grated cheese, mayonnaise and garlic, passed through a press, stir.

8. Coat the cakes one by one with the sauce, placing tomato slices on it and covering with the next cake.

9. At the end, coat the entire cake with mayonnaise, place green peas from a jar on top, and sprinkle the sides with the remaining grated cheese.

Bon appetit!

Step-by-step recipe for making chicken liver cake with mayonnaise

If the store has mayonnaise at an attractive price during a promotion, then take 2 packs at once. Today we are preparing a tender and well-soaked liver cake with garlic sauce and mayonnaise. But be careful, not everyone likes such a spicy taste, because there is a lot of garlic in the recipe.

Cooking time: 55 min.

Servings: 6.

Ingredients:

• Chicken liver – 0.5 kg;
• Milk – 400 ml;
• Wheat flour – 4 tbsp. l. with a slide;
• Chicken eggs – 4 pcs.;
• Sunflower oil – 4 tbsp. l.;
• Soda slaked with vinegar - 1 tsp;
• Salt and spices - to your taste;
• Mayonnaise – 400-500 g;
• Garlic cloves – 7-8 pcs.

Cooking process:

1. Trim the veins, films and fat from the liver, wash it, and blot it with paper napkins that will absorb moisture.

2. Grind the liver to puree in a food processor or blender, or you can pass it through a meat grinder.

3. Beat eggs into the puree, add milk, flour, salt and seasonings, butter and soda. Beat everything in a blender until smooth.

4. Heat a frying pan and pour a thin layer of oil. Place the dough in 1-2 large spoonfuls, shaking the pan to distribute it more evenly. Fry the cakes on one side for about 2 minutes until browned, then turn over to the other side and fry for about 2 more minutes.

5. Cool the liver pancakes, and in the meantime make the sauce.

6. Peel the garlic, wash it, grate it on the finest grater. Place mayonnaise in a bowl and add garlic to it.

7. Place the cake on a flat plate, brush with the prepared garlic sauce, and cover with the next one. So collect the whole cake. Mayonnaise coating should be applied generously so that it saturates the snack well.

8. Place the cake in the refrigerator for 4 hours until it becomes soft.

Bon appetit!