Maslenitsa is in full swing. According to an already established tradition, during Maslenitsa week it is customary to have noisy fun, visit people, and treat everyone to pancakes.

Today we will also bake pancakes, but not simple ones, but liver ones, from which we will make a liver pie or liver cake. It will turn out delicious and beautiful. We will slightly change the traditional liver cake recipe to reduce the final calorie content and fat content in the finished dish. If no one knows about our tricks, then it will be almost impossible to notice the difference.

To make our unusual cake more tender, we will use two types of liver: beef and chicken. Mayonnaise, which is included in almost everything traditional recipes, replace it with a light sauce based on sour cream, 15% fat, and minimize the amount vegetable oil required for cooking.

Let's get started.

Liver cake or liver pie - step-by-step photo recipe

beef liver – 450 g;
chicken liver – 450 g;
carrots – 4 pcs;
onions – 4 pcs;
flour – 120 gr;
eggs – 2 pcs;
milk – 150 ml;
sour cream 15% - 250 gr;
vegetable oil – 2 tbsp;
green cilantro (or other to taste) – 1 bunch

This technique will allow you to use very little vegetable oil for frying the cakes, which will significantly reduce their fat content.

Pour the liver mixture into a well-heated and oiled frying pan. The cakes fry quickly: about 70 seconds on one side, about 40 on the other. Try not to overdry them so that the liver cake does not turn out tough. As a result, you should get 7-8 cakes.

5. Prepare sour cream sauce. Mix sour cream with chopped herbs, salt and pepper, mix thoroughly.

6. Assemble the cake. Spread the first cake sour cream sauce, place the vegetable filling on top, and a new crust on top. After placing the last cake layer, gently press down on top to increase contact between the cake layers and the filling. Grease the last cake with sour cream sauce. Place the finished liver cake in the refrigerator for 3-4 hours to soak.

7. Everything is ready. Calorie content of liver cake is 120.4 kcal per 100 grams, proteins – 9.49 g, fats – 5.34 g, carbohydrates – 8.67 g.

This wonderful liver pie is served cold. The little tricks we used reduced the calorie and fat content of the dish. However, this will not affect the taste in any way. So, you can safely offer the dish to your loved ones, and you can also prepare it for the holiday table.

The only limitation you should be aware of: offal and dishes made from them should be avoided if you have high level.

Friends, happy Maslenitsa to you, and therefore happy spring. I would be grateful if you express your opinion about the recipe in the comments and share a link to it on social networks.

Liver cake - PP rich in vitamins and minerals such as: vitamin A - 713.5%, beta-carotene - 48.9%, vitamin B1 - 12.3%, vitamin B2 - 39.1%, choline - 24.5%, vitamin B6 - 26.4%, vitamin B9 - 31.6%, vitamin B12 - 278.1%, vitamin PP - 37.5%, phosphorus - 21.4%, iron - 39%, cobalt - 93.3%, manganese - 13.2%, copper - 22.6%, molybdenum - 42.6%, selenium - 55.7%, zinc - 30.3%

What are the benefits of Liver Cake - PP

Vitamin A is responsible for normal development, reproductive function, skin and eye health, maintaining immunity.
B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as metabolism branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, increases color sensitivity visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder skin, mucous membranes, impaired light and twilight vision.
Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, the maintenance normal level homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
Vitamin B12 plays important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary failure folate, as well as anemia, leukopenia, thrombocytopenia.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow of oxidative reduction reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and metabolism folic acid.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slow growth, disturbances in reproductive system, increased fragility bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation cardiovascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, the presence of fetal malformations. Research recent years ability revealed high doses zinc interfere with the absorption of copper and thereby contribute to the development of anemia.

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Liver cake is not a sweet dessert, but a very delicious salad, which can act as interesting snack or become an independent dish and a wonderful addition to any festive table. This name was obtained thanks to appearance– several pancakes, stacked. The interesting design of an appetizing and delicious liver cake will not leave anyone indifferent, especially since the recipe for its preparation is very simple.

For this dish, you can choose almost any liver - chicken, pork, veal or beef, it all depends on the recipe. This ingredient is the most important, because it determines how tasty the finished snack will be. Very tender cakes are obtained from chicken liver, before cooking which you need to carefully remove the films and veins from the meat and rinse well. A meat grinder or blender is suitable for grinding it.

Veal or beef liver Buy fresh, not frozen. Veal has the most delicate pink meat, has no fatty layers, and is used in most recipes. Beef has dark red flesh, light fat (sometimes yellow). Experienced chefs do not recommend choosing pork liver; it has an unpleasant, bitter taste. Before using it for a baked cake, it must be pre-treated - cleaned of films and veins, soaked in milk for several hours, and then passed through a meat grinder.

Liver is very tasty, nutritious and useful product, which must be included in every person’s diet. It contains: collagen, proteins, vitamins, various minerals. The liver is used to prepare a large number of dishes - with sour cream, mushrooms, for puff salads, pates and even cakes. By following the step-by-step instructions below, even an inexperienced housewife will delight her family with a delicious snack prepared by herself.

liver – about 500 g;
green;
pepper;
raw eggs – 2 pcs.;
salt;
flour - about 3 tbsp. l.;
mustard;
milk – 480-520 g;
garlic – 2-3 cloves;
sour cream – 280-320 g.

The liver cake recipe is very simple. First the liver is washed a large number running water, passed through a meat grinder.
You need to beat the egg and milk well, add flour. Knead the dough to a uniform consistency.
Add liver, pepper, salt to the container with the dough - knead everything well.
The total amount of liver is divided into 4-5 equal parts, then each pancake needs to be baked on paper in an oven preheated to 180C. The diameter of the shortcakes is determined individually.
For this recipe you need to prepare the sauce. Mix sour cream with mustard (add to taste), add black ground pepper, salt, raw garlic passed through a press, chopped herbs.
Grease each cake with sauce and place on top of each other. The top of the liver cake is also greased. Use greenery for decoration.
Leave the dish for an hour to sit at room temperature, then put it in the refrigerator.

pork liver – about 500 g;
eggs – 3-4 pcs.;
milk – 180-210 g;
onions – 2-3 onions;
fresh herbs;
ground black pepper;
vegetable oil;
salt;
sour cream 20% - 80-90 g;
flour – 180-190 g;
mayonnaise – 180-190 g;
fresh champignons – 280-320 g;
garlic – 2-3 cloves.

So that the dish has delicate taste, the liver is first soaked in milk and left for about half an hour. As a result, all the bitterness goes away.
The liver must be left for a while to remove excess moisture. After removing the film, the meat turns into minced meat (pass through a meat grinder several times).
1 onion is chopped, then it must be fried in a frying pan with oil and added to the minced meat. Mix everything well and grind again in a meat grinder.
Pepper, salt, egg are added.
Milk is poured, flour is added in small portions until the consistency of the dough is obtained, reminiscent of thick sour cream.
It is very easy to prepare a cake at home according to this recipe - pancakes are baked from the dough in a frying pan with hot vegetable oil.
To make the paste, garlic is passed through a press. Mushrooms are cleaned and washed cold water, cut into small cubes. Chopped onions are fried until they become translucent, then champignons, pepper, and salt are added. Add garlic and finely chopped herbs. The pasta is cooked for 15 minutes, then the pan is covered with a lid, the stove is turned off, and you need to wait 5 minutes.
Next, the homemade liver cake is “assembled”. The dish is greased with a small amount of vegetable oil and the pancake is laid out. It is smeared with mayonnaise on top and mushroom paste is placed. All the shortcakes are laid out according to this pattern. The dish should sit in the refrigerator for several hours.

chicken liver – about 500 g;
fresh dill;
eggs – 2-3 pcs.;
low-fat sour cream – 90-100 g;
flour – 2-3 tbsp. l.;
garlic – 1 clove;
spices;
carrot – 1 pc.;
onion - 1 onion.

If you are following the Dukan Diet, you can occasionally treat yourself to a liver cake prepared according to the following recipe. First, the liver is washed with running water and the films are removed. Make sure you don't get any bile, otherwise ready dish it will be bitter.
The prepared liver is crushed using a blender and added raw eggs, pepper, a little salt, add flour in small portions. The mixture must be mixed well so that the flour does not form lumps.
Heat a frying pan on the stove and add a little vegetable oil. As soon as it is hot, liver pancakes are baked. Fry for about 2 minutes on each side, but no more, so as not to burn and become very tough.
To fill the cake, carrots are peeled, washed and chopped using a coarse grater. Finely chop the onion, fry for several minutes in a frying pan with butter until it becomes translucent. Then carrots are added, the vegetables are sautéed for a couple more minutes until they acquire a pleasant golden hue.
As soon as the frying has cooled, add herbs, pressed garlic, a little low-fat sour cream and salt. All components are mixed well.
Beautiful photos of liver cake will not leave anyone indifferent. The dish is assembled according to the following scheme: a cooled pancake is laid out on a wide plate, a layer of filling and another pancake. Do this until you run out of ingredients.
The appetizer should be garnished with chopped herbs and left in the cold for several hours to soak thoroughly.

liver – approximately 500 g;
ground black pepper;
eggs – 2-3 pcs.;
salt;
sour cream – 0.5 tbsp;
green;
flour – 0.5 tbsp;
garlic – 2-3 cloves;
mayonnaise – 240-280 g;
carrots – 4 pcs.;
onion – 2-3 heads.

First, the liver is washed, films and veins are removed, then the meat is crushed with a blender or meat grinder.
Add a little flour, egg, salt, sour cream, pepper - everything is mixed well. For this recipe you need to get a dough that has a consistency similar to thick sour cream.
Not very thick shortcakes are baked from it in a preheated oven until a light crust appears.
For the filling, finely chop the onion and grate the carrots on a coarse grater. Vegetables are fried in a frying pan with hot oil, a little herbs are added.
Mayonnaise and garlic passed through a press are added to the frying.
The liver cake is assembled like this: a cooled cake is laid out on a wide plate, a layer of vegetable salad, another cake, salad, etc. Each layer is sprinkled with fresh chopped herbs.
At the end, the cake is smeared with mayonnaise and decorated with herbs or slices of boiled eggs.
Before serving, the appetizer should stand in the refrigerator for several hours to soak well.

Good afternoon, friends! I’ve been wanting to make a chicken liver cake for a long time. The cooking process seemed long and tedious, so enthusiasm was usually somewhere very low. But, sooner or later, the right mood appears, they buy necessary products, time is freed up and you can start cooking.

carrots – 300 g (1-2-3 pieces depending on the size and your love for carrots)
eggs – 2 pcs.
oat bran – 4 tbsp. spoons (this is the norm for 2 days!)
corn starch - 2 tbsp. spoons (=2 products from the list of additional ones!)
skim milk – 150 ml
vegetable oil - less than 1 teaspoon (you can do without it, it all depends on the coating of your frying pan)
a pod of red pepper - a little, purely for the love of it)))

First of all, boil the carrots. Steaming it in the slow cooker took me 20 minutes. And you can start preparing the minced meat. Rinse the chicken liver and let it sit in a colander to drain the liquid. Peel the onion, cut into large pieces - it will also be included in the minced meat.

Add corn starch, bran, a little salt, milk, eggs to the minced meat and mix well. The starch may not mix well and may remain in small lumps. You need to let the minced meat stand for a while and mix again. The lumps disperse.

We will bake the “cakes” like regular pancakes - in a hot frying pan. If the coating allows, we do without oil. I had to lightly grease the pan before baking each pancake.

Peel the raw liver from films, pass together with the onion through a meat grinder/grind in a blender. Add eggs, mix. Add milk, flour, salt, pepper a little, mix.

Fry the chopped onion, when it is half ready, add the carrots grated on a coarse grater and bring everything together until cooked, until golden brown.

You can decorate the cake with greens, roses of tomatoes or boiled carrots, but if the cake is prepared not for a holiday, but for a family dinner, then the easiest way to decorate it is simply to grate the white and yolk on a medium grater.

Liver is a healthy product, simply a storehouse of vitamins, iron, deficient amino acids, and minerals. It's no wonder that liver recipes are so popular. The easiest way to prepare it is “a la naturel”. Fry the slices over medium heat for a few minutes – it’s ready and it will be delicious, but very simple.

Culinary traditions different countries They have countless liver dishes, but we will focus on liver cake - tender and airy, you won’t believe at first glance that such a wonderful dish is made from ordinary liver. The cake is a layered structure of pancakes coated with simple mayonnaise or filling. Decorate it with colored vegetables - beautiful, appetizing. It tastes even better cold.

This dish has many advantages, it has no strict restrictions, any liver will do and in any form, chicken, beef, turkey. The greatest rarity is goose liver; the Chinese treat it as exquisite delicacy, preparing the famous foie gras dish, although the French also attribute the authorship of this dish to themselves. If you are lucky and get a kilogram of fresh goose liver, quickly organize a family celebration - you will get not just a cake, but a real culinary masterpiece.

But don’t worry if you only have a piece of frozen beef or pork liver in the refrigerator - you can make a wonderful liver cake from it too. When buying frozen liver, it’s a good idea to check the expiration date. Chilled liver should be fresh, not too dark color and a slightly sweetish, specific smell. The liver is a living filter, therefore, the older the animal, the more harmful substances accumulate.

The bitter taste is eliminated by soaking, preferably in milk. It is enough to soak it for an hour or two. Softness can be achieved by scalding with boiling water. You can put the pieces in boiling water for 3-4 minutes and place them on a sieve, then cook as usual. You need to try to remove all the films and cut out the ducts (to prevent bile from getting into the dish).

The liver itself is high in calories, and by adding mayonnaise, we get a satisfying and even more high-calorie dish. What way out of the situation do modern housewives find? In our recipe we will add grated carrots to the soak; with more tender chicken liver we will get a cake with a reduced calorie content.

Prepare the pancake mixture: grind the liver and onion in a meat grinder, add eggs and flour, add salt and pepper. Filling: mixture of carrots with mayonnaise and garlic. Grate the boiled carrots on the finest grater. We fry pancakes. Three four minutes - and the pancake needs to be turned over. It is better to take two spatulas for this so that the cake does not break, because it is already soft and juicy. Decorate with finely chopped herbs and egg crumbs.

If you get tired of traditional liver cake, you can make original cake with mushrooms, which go well with any liver - chicken, pork, beef. The taste will be excellent!

Ingredients. liver (800 grams), milk (250 grams), flour (200 grams), eggs (3 pcs), salt, vegetable oil for frying. Filling: champignons (half a kilo), onions (2 heads), mayonnaise 1 pack.

Fry the chopped onion in vegetable oil, chop the champignons and fry until the liquid evaporates, mix with the onion and fry for another 5-7 minutes, add salt and pepper. Cakes: grind the liver in a meat grinder, add eggs, milk, vegetable oil, mix, add salt. Bake the flatbreads, fry them on both sides. Let's form a cake, arranging the cakes with mushrooms. Lubricate the last layer with mayonnaise and sprinkle with mashed yolks. Decorate with vegetable flowers and leaves.

A more delicate product is obtained if you use whipped cream with lemon juice instead of mayonnaise. Mix the liver itself with oatmeal, this will allow excess fat to be absorbed and the cake will become soft and fluffy.

Ingredients. fresh liver (500 - 700 g), onion (2 pcs), oatmeal (rolled oatmeal, 50 g), eggs (3 pcs), a little milk, salt, pepper. For the sauce: heavy cream (200 g), garlic, lemon juice.

Pour boiling water over fresh liver, pass through a meat grinder along with onions and oatmeal soaked in milk, add three eggs and mix thoroughly. Fry in pancake pans on both sides. Sauce: whip cream with garlic and lemon juice, white and black pepper. Let it sit for half an hour and sprinkle some herbs on top.

The most unsurpassed snack is made from small portioned liver cakes. They can decorate any table, and even a buffet table. To form them, use pancakes; three layers are enough. The filling options can also be different: vegetables, mushrooms. You can make an assortment, when the layers are coated with different fillings. The main thing is that they are juicy and in harmony with the taste of the liver.

Chicken liver contains large number vitamin B12, it is necessary for the formation of red blood cells. I prescribe a vitamin for anemia. Chicken liver also contains selenium, which has a positive effect on work thyroid gland. This product can be given to children from 6 months of age.

Beef liver contains more vitamins A and B, vital important microelements. Cow and calf liver are recommended for the prevention of diabetes and atherosclerosis, and recovery after serious illnesses. It contains vital folic acid, which improves immunity. It is also useful for children and adults.

It must be remembered that excessive consumption this by-product may be harmful. Extractive substances contained in the liver can negatively affect the health of older people. Its use should be limited if cholesterol levels in the blood are elevated. And most importantly, you can only eat the liver of healthy animals that were fed correctly.

Wash the liver, dry it and cut it into pieces. Place in a bowl, add onions and carrots, puree the mixture with a blender or pass through a meat grinder. Add eggs, salt and pepper, flour and knead a not very thick dough.

Remove the finished cake from the multicooker and, after cooling completely, cut it into 2-3 cake layers. Mix crushed garlic with mayonnaise and spread on the cake. We also grease the top and sides with “cream” and sprinkle with grated egg. Serve 2-3 hours after the cake is soaked.

Yes, this is not a cake, but a roll, but it is cooked in the oven and looks stunning on the plate. It will take a little less time to create it, but the result will be no worse.

500 g liver;
1 tsp. baking powder;
2 eggs;
1 cup flour;
2 onions;
150 g hard cheese;
2 cloves of garlic;
a few sprigs of parsley.

Wash the liver, dry it, remove the films and grind it together with the onion in a blender. Add eggs, kefir, salt, pepper and baking powder, stir in flour and grind until smooth. Pour the dough onto a baking tray lined with baking paper and bake in an oven preheated to 180 degrees for about 15 minutes.

Remove the crust from the oven and sprinkle evenly with cheese and herbs. Immediately roll it up, separating it from the paper, and return it to the oven for another 3-5 minutes. Slice when cooled.

The listed recipes for liver cake are far from full list how you can diversify a fairly ordinary dish. You can safely add it to the filling. fried carrots and Korean carrots;? caramelized apples, applesauce and just diced or grated apples;? cranberries, lingonberries and any other sour berries;? eggplants, zucchini, tomatoes and many other vegetables that go well with liver;? nuts and seeds;? prunes, raisins, dried apricots.

Quite often you can come across comments and opinions that liver cake is terrible, decorated and served as a beautiful snack. Different opinions are needed, different opinions are important, but let's figure it out. The most common argument against it is the use of mayonnaise. No one argues that industrial sauce is far from ideal and contains elements that are far from beneficial to the body. periodic table Mendeleev, however, who says that liver cake must be coated with store-bought mayonnaise? Now almost everyone has a blender in their kitchen, well, an egg, vegetable oil and a spoonful of mustard and lemon juice finding is not a problem at all - create, whip, get a healthy homemade product, which you can use to prepare snacks. And don’t grumble about the nasty things that are hidden in store-bought packages of mayonnaise; grumbling is more harmful than eating it.

By the way, some of the mayonnaise can be replaced with low-fat sour cream - just mix them together and coat the pancakes with the resulting “cream”. The taste will remain virtually unchanged, but the fat content will decrease, and your mind will be pleased.

The second common argument from the category “Baba Yaga is against” is a rant about frying. It turns out that liver cake requires frying! Oh! This is where I run out of reasonable arguments, I immediately want to ask if a person really doesn’t eat anything fried at all? Potatoes with an appetizing crust, a golden cutlet, lush pancakes with apples - everything is in the abyss, is everything wrong? When a counter-argument appears about the amount of this very fried thing in one dish, you want to answer sarcastically by asking whether the person is going to eat the whole cake entirely and alone. There is no need to absorb everything at once, eat one piece, accompany it with a light vegetable salad. and you will be happy.

It's no secret that liver is a product that is not particularly popular among the bulk of the population. And in vain! It has a lot of advantages, which I propose to talk about a little.

Keratin, which is part of the liver, activates metabolic processes, helping the body remove nasties and dump garbage. There is no need to talk about the benefits of folic acid, which is very difficult to find in food products - it is not for nothing that it is in the form pharmacological drugs V mandatory prescribed to all pregnant women. Antioxidants are a separate matter; now all conscious people are looking for an antidote to harmful effects environment, and the liver can just boast high content the specified substances. Who in childhood was not stuffed with liver “for hemoglobin”? It seems to me that I have known since the cradle that this product contains a record amount of iron, which is extremely necessary for the functioning of any human body. I won’t talk about a bouquet of vitamins and a mountain of minerals - and so everything is clear.

By the way, returning to the main topic of conversation, I will say that muttering about the high calorie content of liver cake is also quite controversial. Liver itself is a low-calorie and dietary product; 100 grams of it contain only 100 kcal; thanks to this fact, nutritionists are even developing effective liver diets.

So, liver is tasty, healthy and cheap, so I advise you no longer to hesitate and rush to the kitchen - cook, rejoice and love the world around us: as soon as you learn to do this sincerely, he will love you too, you’ll see!

Like any pancake cake, liver cake can claim the right to be served in an unusual and interesting way. Grated cheese, carvings and vegetable applications, a sea of various greens and herbs, olives, green peas, pomegranate seeds - show a little imagination, and the cake will sparkle with incredible colors! When baking “cakes”, make them all of different diameters - from the largest to the smallest: after coating with cream, you will get a Christmas tree that can be placed on New Year's table. Three diameters of pancake circles - and the joyful snowman is almost ready. Using heart-shaped molds, you can easily assemble a portioned snack for Valentine's Day.

Even those who are not particularly fond of such a healthy product as liver will be delighted with the liver cake according to this recipe. Let's cook it in the “correct” way, that is, dietary option- without fried foods and fatty mayonnaise. I would also like to show you an alternative to frying liver pancakes... Everything is very simple and clear, let's go!

Ingredients:

Chicken liver - 500 gr.
Chicken eggs - 2 pcs.
Oatmeal - 60 gr.
Onion - 2 pcs.
Carrots - 2-3 pcs.
Mushrooms (optional) - 200 gr.
Garlic - 2 cloves
Yogurt (without additives) - 200 ml.
Dill (optional) - 1-2 sprigs
Salt - to taste

Preparation:

First, soak the liver for 1 hour in cold water.

Then rinse it and transfer it to a blender, adding 2 eggs.

Grind the mixture until smooth.

Grind the oatmeal (also in a blender or coffee grinder).

Inject into the liver mass. Stir and add salt to taste (I added half a teaspoon of salt).

Now focus! I didn’t want to fry liver pancakes even with a “drop” of vegetable oil. Therefore, I invented my own method - poured half the mass into molds and baked in the oven at 180 degrees for literally 7-10 minutes. Then I took out the “cakes” and poured the next portion into the molds.

I made 4 cakes in total. But, you can make them a little larger or smaller, depending on how much dough you pour into the molds. These “pancakes” keep their shape perfectly, don’t fall apart, bake well... In general, I don’t see any point in making them in a frying pan.

Now it’s time for the filling for the dietary liver cake. Grate the carrots and chop the onion. Add mushrooms if desired (I used frozen champignons) and... put in the oven. 200 degrees. There is no need to add any water (let alone oil!). The vegetables will quickly release their juice and begin to roast. You'll just need to stir them occasionally. As soon as the carrots become soft, the filling is ready. Salt it to taste.

Personally, I like the baking option much more than stewing it in water in a frying pan. Vegetables turn out more rich and tasty. There is no “cooked” taste.