20.05.2020
30
Recipe information
Cooking:
30 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
2815.02
Carbohydrates:
19.09
Fats:
246.08
Squirrels:
124.92
Water:
264.37
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken liver | 600 Column |
| 2. | Chicken egg | 3 PC. |
| 3. | Milk | 250 Ml |
| 4. | Flour | 1.5 Art. |
| 5. | Vegetable oil | 100 Ml |
| 6. | Bulb onions | 2 PC. |
| 7. | Carrot | 2 PC. |
| 8. | Mayonnaise | 150 Column |
| 9. | Dill | 1 art. l |
| 10. | Parsley (greens) | 1 art. l |
| 11. | Salt | 1/2 Tsp |
Cooking
1. Stage
Grind the liver in a small meat grinder. Add milk, eggs, flour, vegetable oil and salt, mix well.
2. Stage
Pour the liver mixture onto the hot pan with a ladle, evenly leveling and cook like pancakes on both sides until golden brown.
3. Stage
Grate the carrots, chop the onions in half rings, salt and fry everything until golden.
4. Stage
Grease each pancake with mayonnaise, and top with onions and carrots and thus make a liver cake . Lightly grease the last pancake with mayonnaise and sprinkle with finely chopped herbs, you can also decorate with grated cheese.
5. Stage
Bon Appetit!!!