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 Prep Time
8 5minutes
Cook Time
40minutes
Servings Prep Time
8 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare all ingredients.
  2. Grate the beets and carrots on a coarse grater, chop the onion finely.
  3. 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.
  4. 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.
  5. Fry the liver fritters in thin layers on both sides in a highly heated frying pan.
  6. Spread a layer of garlic mayonnaise on hot liver pancakes and spread a layer of Bordeaux vegetable mixture.
  7. 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.
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