Liver Cake "Bordeaux" Recipe
The classic liver pie, which is known and loved by a good half of cooks, I transformed and upgraded into a fresh and original neo-Bordeaux liver pie! I have not seen such a filling yet, I like to experiment and I succeeded.
Servings 8
Prep Time 5 minutes
Cook Time 40 minutes
Ingredients
- 800 gram Beef liver
- 3 pieces Beet
- 0.5 piece Carrot
- 3 pieces Onions
- 2 pieces Chicken egg
- 6 tablespoons Flour wheat / Flour
- 100 gram Mayonnaise
- 1 bunch Dill
- 6 cloves Garlic
- 3 tablespoons Vegetable oil
Instructions
- Prepare all ingredients.
- Grate the beets and carrots on a coarse grater, chop the onion finely.
- Soak the liver for 30 minutes in milk or salted water, then grind it in a blender and mix with eggs, flour, salt, spices, pepper and 80 ml of water. Squeeze out 2 cloves of garlic.
- Mix the mayonnaise with the remaining crushed garlic. Finely chop the dill. Fry onions with carrots and beets in a frying pan until fully cooked.
- Fry the liver fritters in thin layers on both sides in a highly heated frying pan.
- Spread a layer of garlic mayonnaise on hot liver pancakes and spread a layer of Bordeaux vegetable mixture.
- Garnish with dill greens, you can sprinkle hot pancakes with grated cheese that has just melted on top. Enjoy the delicate garlic-sweet (beetroot) taste of a hearty festive snack. It can be served as a hot dish.