Chicken liver cake. Step-by-step recipe with photos

Classic liver cake

This is a classic dish recipe. The tenderness of the texture and pleasant taste will surprise even a gourmet. To prepare the cakes we will need:

chicken liver (cleaned) – 500 g;
eggs – 2 pcs., onions – 2 pcs.;
flour – 2 tbsp. l., starch - 1 tbsp. l.;
salt - sugar 5-6 g, garlic - 3¬4 cloves;
nutmeg – ½ teaspoon;
ground pepper, bitter, black – 1-2 g;
cognac – 1 tbsp. spoon, mayonnaise – 250 g.

The recipe for chicken liver cake can be slightly improved by adding your favorite spices: cardamom, star anise, red pepper. The cooking technology is as follows:

We clean the chicken liver from connective tissue. We rinse and discard in a colander. Do not use frozen product. You won't get a juicy dish.
Peel the onion and cut into arbitrary pieces. Place half the onion in the frying pan. Sauté the onion until translucent without frying.
Place in a blender bowl: liver, raw and sautéed onions, salt, sugar, pepper, eggs, nutmeg. Grind everything into a homogeneous mass.
Add cognac, flour, starch and knead the dough. It should have a pancake consistency. Pour vegetable oil into a frying pan and heat well. Place the dough in a hot frying pan and fry on both sides.
Let's taste it. Don't be afraid to taste the minced meat. You can understand whether there is enough salt in the recipe. Add salt if necessary. You need to try the finished semi-finished product. Everything depends on the taste of the pancakes.
To prepare the sauce, peel the garlic and grind it in a blender. Add mayonnaise and mix. Place the liver pancake on a serving dish, coat it with sauce and add the next preparation.
We assemble a cake from all the prepared pancakes. Coat the top with sauce and sprinkle with herbs. Place in the refrigerator to soak for 8-10 hours.

Tender pork liver cutlets: four recipes

How to make cutlets from liver and not pancakes? What should I add to make the liver cutlets fluffy? Fry or bake? Read more in the article.

There are many recipes for making liver cutlets, the variations are quite varied. On my own behalf, I would like to note that the liver must be soaked in cold water for at least 1 hour, then your cutlets will be juicier and lighter.

Classic pork liver cutlets

Ingredients:

half a kilogram of pork liver;
4-5 tablespoons of sunflower oil;
one onion;
one egg (chicken);
ground black pepper and salt - to taste.

Cooking method:

There is an opinion that chicken liver cutlets are bitter. This can be avoided by properly preparing the pork liver.

It must be freed from veins and rinsed well under running water in a saucepan. Then the liver is cut into cubes 1-2 centimeters in size.

The onion is peeled and chopped.

The prepared products are passed through a meat grinder or crushed in a blender.

Beat an egg into the resulting minced meat, add salt and pepper to your own taste. Mix thoroughly and leave to stand for a while.

After fifteen minutes, the cutlets are fried in a well-heated frying pan with vegetable oil. Carefully place the minced meat into the frying pan with a tablespoon, like pancakes from dough. Fry on both sides. Serve hot with a side dish of potatoes or rice. Bon appetit!

With added rice

To diversify the menu, you can prepare cutlets with the addition of rice. This additional ingredient will give the cutlets tenderness and will especially appeal to children.

Ingredients:

0.5 kilograms of liver (pork);
half a glass of rice (medium grain);
five tablespoons of flour (wheat);
onion – 1 pc.;
one carrot;
egg (chicken C1) – 1 pc.;
oil or fat for frying;
salt and spices - to taste.

Cooking method:

First, boil the rice in salted water until tender. Wash it in a saucepan and allow the remaining liquid to drain.

The pork liver is washed and cut into pieces (small). Pass through a meat grinder.

The onion and carrots are chopped, fried until golden brown, allowed to cool and added to the liver. The resulting mass is mixed, the beaten egg is added and mixed again.

It's time to add the rice, then the sifted flour. Lightly beat the liver mixture with a blender or whisk. Salt and pepper.

They begin to fry the cutlets. Place the minced meat on a hot frying pan with a small ladle (or large spoon), turn the heat to low, and fry on each side. The dish is served hot with vegetables.

Helpful Tips:

If you sift the flour added to the minced meat, the cutlets will turn out more airy.
It is better to work with slightly frozen liver. This will make it easier to cut and rinse from bitterness.

Lush recipe with semolina

The most voluminous and at the same time fluffy pork liver cutlets are obtained if semolina is added to the minced meat.

This will not add calories to the dish, but it will add piquancy.

Ingredients:

liver – half a kilogram;
five or six table. spoons of semolina;
three cloves of garlic;
two onions;
breading mixture;
sunflower oil (refined or high oleic);
salt, acetic acid, soda, spices.

Cooking method:

The liver is washed under the tap, allowed to drain and cut into cubes. The onion is separated from the husk and cut into four parts. Prepare the garlic.

The ingredients are turned through a meat grinder.

Add vinegar to a tablespoon of baking soda and add to the mixture.

Add semolina. Mix thoroughly and leave in the cold for half an hour.

The thickened mixture is used to make oblong-shaped cutlets, roll in the breading mixture and fry on each side.

If the minced meat turns out to be liquid, spoon it onto a heated frying pan.

Fried like pancakes. Hot cutlets can be sprinkled with grated cheese and served with any side dish.

With carrots and sauce in the oven

For those who are not into fried foods, we are sharing a recipe for making pork liver cutlets baked in the oven. Carrots and cream will add tenderness to the dish.

Ingredients:

pork liver – one kilogram;
two carrots;
two onions;
three eggs (C2);
a glass of flour;
a glass of cream (20-30%);
sunflower oil;
spices, salt.

Cooking method:

The liver is washed and cut into pieces. Vegetables are washed, peeled and cut. The prepared ingredients are processed through a meat grinder. Stir the liver mass. Add a beaten egg, flour, spices, and salt. Mix with your hands or a whisk.

Using a spoon, place the minced meat on a greased baking sheet, like pancakes. Place in the oven for eight to ten minutes at 130 degrees. Then take out the cutlets, turn them over with a spatula, pour cream on top and put them back to bake.

After 15 minutes the dish is ready.

Liver cake with milk or sour cream

Unlike the previous recipe, milk is added to the dough. It gives the dough elasticity and softness. We will need:

chicken liver – 300 g;
eggs – 4 pcs., flour – 2 tbsp. spoons;
milk – 100 g, salt – 5-6 g;
ground allspice – 1–2 g.

Place the peeled liver into a blender mug and blend until smooth. Add eggs and milk, stir with a blender. Add salt, spices and flour. The amount of flour may be a little more or less. The indicator is the consistency of the dough like pancakes.

The introduced milk and eggs will allow the finished layers to be porous and very tender. After frying on one side, you should carefully transfer the workpieces to another frying pan for frying.

The preparations can be coated with mayonnaise and garlic or use the fillings given below. The fermented milk product goes well with chicken liver. Considering the previous recipe, you should use sour cream instead of milk. The amount of flour should be slightly reduced, adjusting according to the consistency of the dough.

The taste of the preparations will have a slight sourness, which makes the taste more piquant. For a layer of sour cream liver pancakes, you can choose any filling. Both carrots and mushrooms are suitable for this dough.

Liverworts with rice recipe

The pancakes turn out to be very satisfying, since they contain cereal. They go well with fresh vegetable salad or stewed cabbage.

Rinse the rice and boil it until done.
Pass the liver and onions, peeled from films, through a meat grinder.
Mix the prepared ingredients with eggs, pepper, flour and salt.
Place the frying pan over medium heat and add vegetable oil. Spoon in the minced meat and fry the pancakes on both sides until golden brown.

The dish can be served with sour cream sauce or ketchup.

Cake recipe with carrot layer

We make cake preparations according to the classic version, as in the first recipe. Prepare the filling for the vegetable layer. We will need:

carrots – 2-3 pcs., onions – 2 pcs.;
salt and sugar 3-4 g each, garlic – 4-5 cloves, mayonnaise 2-3 tbsp. l.;
vegetable oil or pork fat for sautéing vegetables – 20-30 g.

We peel the vegetables and chop them into neat, not large slices. Place in a hot frying pan. Sauté until cooked, stirring constantly, over low heat. Add grated garlic and mayonnaise to the finished filling. Mix.

Lubricate the liver pieces one by one with the filling. Lightly compact each cake. Treat the top with mayonnaise and place in the refrigerator overnight.

Liver cake with carrots prepared according to this recipe turns out tender and juicy. It looks great when cut and holds its portion shape wonderfully.

Chicken liver pancakes with semolina

Using semolina helps to achieve an increase in volume and a fluffy, light consistency, because this grain swells in liquid and increases in size.

So, let's take:

Liver – 500 g
Egg – 1 pc.
Flour – 1 tbsp.
Semolina – 1 tbsp.
Onion – 2 pcs.
Salt, spices to taste

Preparation:

Rinse the main component with running water and grind with a meat grinder or blender.
Add the rest of the ingredients, stir, let soak for 10-20 minutes.
Peel the onion, chop finely, fry in vegetable oil, cool and add to the minced meat.
Fry the cutlets in hot vegetable oil on both sides over medium heat (until golden brown).
Serve garnished with greens.

Liver cake and mushroom pate

Using the preparations from the first recipe, the layer of liver pancakes can be diversified by preparing mushroom pate. For this we need:

champignon mushrooms – 300 g, onions – 1 pc.;
bay leaf – 1 pc., ground hot pepper – 1-2 g;
salt and sugar - 2-3 g each, vegetable oil or lard - 20-25 g.

Step-by-step cooking instructions:

Rinse the mushrooms under running water and remove the skin. If the champignon is small, you don’t have to remove the skin. Grind in any way and send to a hot frying pan with fat.
Peel and chop the onion as desired. Let's go to the mushrooms. Add bay leaf, salt, sugar, pepper. Cover with a lid and simmer over low heat for 10–15 minutes.
Place on a sieve, allowing the mushrooms to free themselves from excess fat. Take out the bay leaf and transfer everything else to the blender bowl. Grind until smooth.
Coat the liver preparations with mushroom pate. Cover the top with pate and herbs. Place in the refrigerator for 5-6 hours.

This cake can be served differently. Cut the mushrooms and onions into neat slices. Place vegetables in a frying pan, add salt and sugar. Over high heat, evaporate the moisture.

Fry the filling until lightly browned. Cool, add mayonnaise. When layering layers of mushrooms and onions, the cake should not be made very high.

Chicken liver cake with cheese

For lovers of fermented milk cheese (cottage cheese), culinary specialists have developed a recipe in which cheese is added to both the preparation and the filling. We will need:

chicken liver (cleaned) – 400 g;
fermented milk cheese (cottage cheese) – 200 g;
eggs – 3 pcs., flour – 2 tbsp. spoons;
salt – 5-6 g, sugar – 5-6 g, garlic – 3-4 cloves;
nutmeg – ½ tsp, ground black pepper – 1-2 g.

After chopping the liver, add cottage cheese, eggs, spices, and grated garlic to the blender bowl. Everything is mixed with a blender. The amount of flour is determined by the consistency of the dough. It should be like pancakes or even a little thicker.

The resulting preparations are distinguished by a more delicate consistency and pleasant taste. For the filling you will need:

fermented milk cheese (cottage cheese) – 300 g;
garlic – 7-8 cloves, salt and sugar – 3–5 g each;
parsley or dill – 20-25 g;
If desired, you can add cilantro.

Place the garlic cloves in a blender bowl. Add salt and sugar. Grind everything thoroughly to a mushy state. Add fermented milk cheese and beat again until a homogeneous, plastic mass.

Finely chop the dill or parsley with a knife. Add to the cheese mixture. Mix. Lubricate the blanks with cheese mass. For each liver pancake we use 2-3 spoons of filling. Lightly press the lubricated layers. We also coat the top with cheese mixture and sprinkle with herbs.

Mini liver cakes

The originality of this dish is that it does not need to be cut into portions, but can be served as ready-made small cakes to everyone. They turn out just as rich in aroma and taste. The taste of this dish is simply unique!

Ingredients:

Chicken liver - 500 g.
Milk - 0.5 tbsp.
Chicken eggs - 2 pcs.
Wheat flour - 100 g.
Baking powder – 0.5 tsp.
Salt, pepper - to taste
Vegetable oil in the dough - 2 tbsp.

Filling:

Onion – 2 pcs.
Carrots – 2 pcs.
Salt, pepper - to taste
Mayonnaise – 200 g.
Garlic – 3 cloves
Hard cheese – 200 g.

Korean carrot appetizer

The cake prepared according to this recipe perfectly combines soft, tender liver layers with a fragrant filling of fresh carrots and spices. After frying the pieces served in the first recipe, you should prepare the filling. For this you need the following ingredients:

carrots – 3 pieces, garlic – 5-6 cloves, mayonnaise – 100 g;
coriander, pepper, salt, sugar.

The last ingredients can be replaced with Korean carrot seasoning. Carrots are grated using a Korean carrot grater. Cut it into shorter segments. Add garlic, spices and mayonnaise. Stir. The filling can be prepared in advance.

The cake blanks are layered with carrot filling. The top layer is compacted and coated with mayonnaise. Sprinkle with finely chopped carrots and herbs.

Having followed the recipe and following the step-by-step recommendations, you will be able to create a culinary masterpiece quickly and easily. When considering exactly how to prepare a liver cake, you should consider that there are many options.

We looked at those recipes that are especially popular. Please note that the cake is prepared in advance. It should be soaked and left in the refrigerator for 5-6 hours.