Description
A classic cake from the liver, who knows and loves a good half of the cook, I was transformed and modernized in a fresh and original neo-cake from the liver of Bordeaux! Help yourself!
Ingredients
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Beef liver
800 g
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Beets
3 piece
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Carrots
0.5 piece
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Onion
3 piece
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Chicken egg
2 piece
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Flour
6 Tbsp
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Mayonnaise
100 g
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Dill
1 coup
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Garlic
6 tooth
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Sunflower oil
3 Tbsp
Cooking
Prepare all the ingredients.
Beets and carrots grate, chop the onion.
The liver to soak for 30 minutes in milk or salted water, then grind in a blender and mix with eggs, flour, salt, spices, pepper and 80 ml of water. Squeeze 2 cloves of garlic.
Mix mayonnaise with remaining crushed garlic. Finely chop the dill. Onions with carrots and beets, fry in a pan until fully cooked.
Fry liver pancakes in thin layers on both sides in a very hot pan.
Hot liver pancakes spread a layer of garlic mayonnaise and put a layer of Burgundy vegetable mixture.
Decorate with dill, you can sprinkle grated cheese on top of hot pancakes that just melted.
Enjoy the delicate garlic-sweet (from the beets) taste of hearty holiday fare. Can be served as a hot dish.
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