Liver pie recipe. Lazy liver cake: simple but very tasty Liver cake dough

23.01.2024 Restaurant notes

Incredibly delicious and the recipe is ridiculously simple. This is a very tasty snack that even those who don’t really like liver will appreciate. The tender and delicious pie will be devoured by both cheeks without exception. Seductively appetizing, juicy and filling pie is eaten very quickly! If you like the recipe, save and share with friends.

For this we need:

one onion;
half a kilo of liver (you can use any);
100 gr. lard;
3 tbsp. vegetable oil;
potatoes - 2 pcs.;
3 eggs (boiled);
one carrot;
3 tbsp. semolina;
1 tbsp. starch;
salt and pepper.

Liver pie. Step by step recipe

To prepare the pie, the liver also needs to be washed. Dry with disposable kitchen towels.
We pass the pre-prepared lard and liver through a meat grinder.
Then add semolina. Starch. Mix well. Place in the refrigerator for 30 minutes.
Fry the onion into small cubes and grated carrots in vegetable oil until half cooked.
Grate the peeled potatoes on a fine grater.
Peel the eggs and cut them into small cubes.
We take it out of the refrigerator. Add grated potatoes. Fried onions with carrots. Finely chopped eggs. Salt and pepper to taste. Mix well.
Grease the mold. Transfer the dough into the prepared pan.
Place the pan in the oven and bake the cake at 180 degrees for about 30-40 minutes.

Serve the cooled pie. A delicious pie, if desired, can be decorated with fresh herbs. Have a nice one.

A huge number of dishes can be prepared from liver. It is used to make cutlets, chops, stuff tartlets and, of course, use it in making liver cakes. The classic recipe for making such a cake is frying pancakes. This option involves baking a liver cake in the oven. This recipe will reduce cooking time and is considered more dietary.

Ingredients:

Liver (chicken, pork or beef) - 400 g
Milk - 150 ml
Semolina - 150 g
Carrots - 2 pcs.
Onion - 3 pcs.
Ground black pepper - to taste
Salt - 1/3 tsp.
Mayonnaise, greens

Step-by-step preparation with photos:

Pork or beef liver is also suitable for cooking. Rinse the liver well and pass through a meat grinder or grind in a blender.

In the meantime, while our liver is infusing, let's make the filling. Peel the onion and chop finely. Peel the carrots and grate them on a fine grater.

Place onions and carrots in a frying pan heated with vegetable oil. Sauté until the onion is transparent. This will take about 7-10 minutes. Let cool.

Pour out the remaining liver mass.

Place the mold in an oven preheated to 200 degrees for 1 hour at a temperature of 170 - 180 degrees.

There you go.

Bon appetit!

Liver is a nutritious by-product from which various snacks, salads, and sandwiches are prepared. In addition to its unique taste, it has many beneficial properties. It contains almost all B vitamins, as well as D, A, K, amino acids and minerals. Consuming it helps normalize blood clotting, helps absorb calcium, prevents strokes and heart attacks, and eliminates anxiety. Doctors recommend introducing liver into the diet to recover from illness, boost immunity, prevent diabetes, atherosclerosis, and improve kidney and thyroid function. Just one serving provides a daily, and in some cases, a monthly requirement of nutrients.

One of my favorite dishes from it is liver cake. Despite the fact that the dish is quite popular, many housewives do not know how to prepare it correctly. The fact is that there is an opinion that it has a bitter taste. This can actually happen, since the liver is located next to the bile ducts.

To remove bitterness, it should be soaked in milk for 30-40 minutes. After this, the film and remaining bile (yellow or green tissue) are removed. To make the hymen easier to remove, the liver should be placed in hot water for a few seconds.

You can bake several cake layers in a frying pan or in the oven to reduce the calorie content of the dish, or you can bake it in one layer, like a cupcake or pie, and grease it with mayonnaise and sprinkle with herbs on top. In addition, you can add pickled chopped cucumbers, fresh tomatoes, and processed cheese to this sauce.

To make the taste more delicate, fried carrots and onions are added to the “dough,” but for variety you can add fried mushrooms.

TO The calorie content of the finished dish is about 130 kcal/100 g. Nutritional value is:

Proteins - 8.09 g
Fat - 14.5 g
Carbohydrates - 10.01 g.

To reduce calories, you can use sour cream instead of mayonnaise sauce. To prepare it, mix low-fat sour cream with finely chopped herbs. Bake in a pan lined with baking paper and lightly greased. An interesting option for preparing a cake in the oven.

Rate the recipe

Liver cake is a delicious and healthy snack that will decorate any holiday table. This dish appeared not so long ago, but very quickly gained popularity due to its ease of preparation, the usual products included in the recipe, and a variety of flavors.

If you don't have the time or desire to bother with baking liver pancakes, try baking a liver cake in the oven. This version of liver preparation is also called royal liver. It is better to prepare this liver cake from beef liver. It is denser than chicken and does not have the unexpected bitter taste that is typical of pork liver.

Product composition

600-700 grams of chicken liver;
500 grams of onions;
500 grams of carrots;
100 grams of semolina;
100 milliliters of milk or kefir;
150 grams of mayonnaise;
300 grams of sour cream;
one chicken egg;
one teaspoon of salt into the liver mass;
ground black pepper - to taste;
odorless vegetable oil - for frying.

Lazy liver cake: step-by-step cooking process

We wash the chicken liver, cut off the excess and pass it through a meat grinder (or grind it in a blender).
Pour milk into it, add semolina and mix well. Leave for 30-40 minutes for the semolina to swell.
In the meantime, let's prepare the vegetables for the filling. Peel the onion heads and cut into thin half rings.
Heat the vegetable oil in a frying pan, add the onion and leave it to simmer over low heat.
At this time, wash the carrots, peel them and grate them on a coarse grater.
Place it directly into the frying pan with the onions, stir and simmer over low heat until cooked: until the carrots are soft.
At the end of cooking, add salt and pepper to taste. Stir and leave to cool.
Add one teaspoon of salt and ground black pepper to the liver mass to taste. Mix.
Grease a baking dish with vegetable oil, lay out half of the liver and distribute the vegetables throughout it.
Fill everything with the remaining liver mass and send the mold to the oven.
Bake at 180 degrees for about 20 minutes until a crust appears.
At this time we do the filling ourselves. In a bowl, mix the egg, mayonnaise and sour cream until smooth.
Advice. You can use which is on our website.
After 20 minutes, take out the cake, grease it with filling and put it in the oven for another 30 minutes.
As soon as the top of the cake is covered with a beautiful golden brown crust, you can take it out.
Let cool a little and you can serve.

Bon appetit everyone.

Homemade liver cake is made from any liver - chicken, pork, beef. First, minced meat is prepared, from which pancakes are baked. Then the liver pancakes are layered with a variety of sauces, vegetable, mushroom, cheese or any other filling. The result is a juicy, tasty, and if decorated properly, an incredibly beautiful appetizer that will fly off the table in the first minutes of the festive feast.

On average, the calorie content of liver cake is 300 kcal per 100 grams. However, this figure can vary greatly in the fall, depending on what products are used in the recipe. For example, full-fat mayonnaise or low-calorie sour cream, cheese or stewed vegetables, and so on.

If you don't know how to make liver cake at home, this information is just for you.

Before you start cooking, watch this funny video.

The sweetish, delicate taste of chicken liver goes best with a juicy layer of fried carrots and onions. Chicken liver cake has a neutral taste, which makes it an ideal appetizer for buffets where there are many people whose tastes you don't know. This recipe is basic. It can be easily diversified by adding additional ingredients - garlic, hard or processed cheese, herbs.

Recipe ingredients:

for pancakes:

chicken liver 500 g.
eggs 3 pcs.
flour 2 tbsp. spoons
nutmeg 1/2 teaspoon
salt pepper
vegetable oil 2-3 tbsp. spoons

for interlayer:

carrots 3 pcs.
onion 1 pc.
vegetable oil 2-3 tbsp. spoons
mayonnaise 100 g.
salt pepper

Cooking method:

Pass the liver and onions through a meat grinder. Whisk the eggs until smooth. Combine eggs with liver, salt, add nutmeg and flour. The dough should look like pancakes. If it turns out thicker, do not add all the flour; otherwise, add a little flour. Bake thin liver pancakes in a preheated frying pan. Turn them over carefully with two spatulas, they are very fragile and tear easily.
Peel and grate the carrots. Peel and finely chop the onion. Fry onions and carrots in vegetable oil until soft. Season with salt and pepper. Add mayonnaise to the cooled sauté and stir.
Place the liver pancake on a plate. Brush generously with carrot-mayonnaise mixture. Place the pancakes one on top of the other, spreading them with the filling. Decorate the cake with herbs and bright red ripe tomatoes, although everyone can come up with their own decoration.
Advice: Try adding a clove of garlic pressed through a press to mayonnaise. The cake will become more fragrant. It is worth considering that not everyone likes the taste of mayonnaise with garlic.
To reduce the calorie content of the dish, make a cake with sour cream. Instead of mayonnaise, add the same amount of sour cream to the saute before the end, simmer over low heat for 3-5 minutes. The cake will have a delicate creamy flavor.

Recipe ingredients:

beef liver 500 g.
semolina 1/2 cup
milk 1/5 cup
eggs 2 pcs.
onion 500 g.
carrots 500 g.
mayonnaise 100 g.
salt, pepper, spices for meat
butter 1/2 tbsp. spoons

Cooking method:

Pour boiling milk over semolina and leave to swell. Clean the liver from films and veins, grind through a meat grinder, add eggs, mayonnaise, and beat. Mix with semolina, salt and pepper the liver mixture.
Peel the carrots and grate them. Cut the onion into half rings. Stir in onions and carrots.
Grease a springform cake tin. Add 1/2 of the carrots and onions. Pour the liver mixture over the vegetables, using 1/2 of the mixture. Place the carrots and onions again and pour in the remaining liver mixture. Bake in the oven for 1 hour at 180°C.
Remove the pan from the oven. Let the cake cool and only then remove it from the mold. Decorate with mayonnaise mesh or colorful vegetables and herbs at your discretion.
Advice: Liver cake can also be prepared with cheese. You can put a layer of grated hard cheese on top of the sautéed carrots and onions.

Pork liver has a specific bitter taste. To correct this deficiency, you need to soak the liver in milk for 1-2 hours before cooking. In the same way, you can soften the taste of the liver of an older animal. By the way, when purchasing a liver, pay attention to its color. The lighter the liver, the better the quality of the product. Pork liver liver cake turns out to be very tasty, as pickles and spicy pickled mushrooms perfectly mask the minor imperfections of pork liver.

Recipe ingredients:

for pancakes:

pork liver 800 g.
milk 250 ml.
onion 2 pcs.
eggs 3 pcs.
flour 3 tbsp. spoons
salt pepper
vegetable oil

For filling:

pickles 3 pcs.
marinated mushrooms 100 g.
mayonnaise 200 g.
bunch of parsley

Cooking method:

Wash the liver, clean it of bile ducts and films, soak it in milk. Scroll the liver through a meat grinder along with the onion. Add beaten eggs, flour, salt and pepper. Bake thin pancakes in a preheated frying pan greased with vegetable oil.
Cut the pickled cucumbers into small cubes. If the skin of the cucumbers is thick, cut it off. Slice the mushrooms into thin slices. Chop the greens.
Place the liver pancake on a dish, grease it with mayonnaise, put a layer of pickles, add some herbs. Next is another liver pancake, mayonnaise, a layer of mushrooms and greens. Alternate the cucumber and mushroom filling until you have assembled the entire cake. Cover the cake with mayonnaise. Decorate with greens.
Advice: Instead of pickled mushrooms, you can use fresh champignons fried in vegetable oil.
Another original solution, a layer of regular pancakes or a thin omelet. The taste of liver cake with pancakes is softer, neutral, dietary and interesting. Bake pancakes according to the usual recipe. To make egg pancakes, stir an egg with a little milk and ½ tablespoon flour. Bake and turn over carefully; the omelet pancake will tear easily.

Not every housewife succeeds in making a liver cake the first time. The problem is the pancakes, which can burn and tear. And the liver itself can taste bitter, have an unpleasant aftertaste, and become tough during cooking. To ensure that the appetizer does not disappoint, we found out how to prepare liver cake from professional chefs, and are happy to share our secrets with our readers:
Choose only fresh, not frozen liver.

Before grinding the liver, clean it of films and vessels.

The liver will not taste bitter if you soak it in milk for 1-2 hours. Pork and beef liver should be soaked.

Oatmeal added to the minced meat will help make the liver cake airy.

The liver cakes will be soft and will not tear if you do not spare the eggs. For half a kilogram of liver you need to take 3 eggs.

The cake is made from different fillings. The most common are mushroom, carrot, hard cheese filling with garlic and mayonnaise. Don't be afraid to experiment. You will get a completely unusual taste if you mix different fillings in one cake.

If cooking large pancakes still scares you, prepare small pancakes and make portioned mini-cakes from 3-4 pancakes, layering them with filling.

Liver cake is prepared very simply and quickly, so it’s worth making this dish at least once. Bon appetit!

step by step recipe with photos

Chicken liver pie is a wonderful alternative to liver cake with a carrot and onion layer. The taste is the same, but there is much less fuss - no need to fry the cakes. In addition, the composition of the liver mass does not include eggs and flour, and the connecting link is semolina. Milk makes the already tender chicken liver even more tender. Juicy vegetables subtly highlight the taste of the liver and at the same time do not in the least implore its primacy. Mayonnaise perfectly complements the composition, introducing piquant notes. The result is an appetizing, elegant and very tasty dish that will decorate any table.