Put the liver, onion, milk, and eggs in the bowl of the combine. Season with salt and pepper.
Beat, add the flour and beat well again. The dough should turn out to be as thick as pancakes. The whole process took me no more than five minutes! And the harvester helped me in this.
From the resulting mass, fry liver pancakes in a preheated frying pan, greased with vegetable oil. Fry the pancakes on both sides for 1.5-2 minutes.
You need to cut circles out of each pancake.
Chop the onion into half rings, grate the carrots.
Fry the onions, carrots, and a handful of currants in a pan.
Transfer the vegetables to the processor, add mayonnaise and garlic. Beat until smooth.
In a frying pan, melt the butter, add warm water and sugar, mix well. Add the berries and cook over medium heat for 15 minutes, the mixture should constantly boil. Put the dried mint, ground black pepper and cook for another 3-5 minutes so that the spices reveal their flavor.
Remove the pan from the heat, pour the mixture into a sieve, and strain with a spoon to remove all the pulp and waste from the mint. Put it back on the stove to warm up and add the gelatin. Follow the instructions on the packaging of your gelatin.
Collect our cakes. Mug of liver pancakes proslaivaet cream.
And pour the currant jelly. Put it in the refrigerator for at least 2 hours.