First, prepare the spicy carrots.
Grate the carrots in strips. For this purpose it is convenient to use the shredder of a food processor.
Add salt and sugar to the carrots and RUB lightly with your hands. Pour the vinegar and mix.
Squeeze the garlic into the carrots, add the ground coriander, chili flakes. Heat the oil to a light haze and pour it on the carrots, mix.
Set aside the carrots to infuse.
Wash liver, dry. Cut into medium pieces. In a hot pan, pour vegetable oil, put the liver and brown on all sides over high heat.
Peel the onion and cut it into strips. For this purpose it is convenient to use the shredder of a food processor.
Push the liver apart and put the onion in the middle. Fry the onion until transparent over medium heat.
Stir, add salt, pepper mixture, and simmer for about 15 minutes over medium heat.
Let the liver cool down. Put the liver in the bowl of the combine, punch with a blender and add mayonnaise. If you are against mayonnaise, put butter. This component will give tenderness and plasticity to the pate.
Punch everything in a blender until smooth. I used chopping knives in a food processor.
Take the foil folded in half. Put the pate in a layer of about 1 cm.
Squeeze the excess liquid from the carrot, put it on the pate, stepping back from one edge. I lost half my cooked carrots.
Turn the pate with carrots into a roll, helping with foil. Wrap the roll in foil. Store in the refrigerator until serving (at least 1 hour).
When serving, cut the roll into pieces, decorate with greens.