Liver cake with pork. Delicious liver cake from pork liver - step-by-step recipe with photos, how to cook with carrots and onions

Liver and offal

Cooking pork liver cake: a recipe with step-by-step photos and video instructions, as well as different filling options for a wonderful snack dish!

8-10 servings

1 hour 10 minutes

160.6 kcal

5/5 (2)

Liver cake used to seem like too complicated a dish for me. But under the guidance of my more experienced girlfriend, I realized that there is nothing complicated about it. Surely there are culinary novices like me.

Step-by-step recipe for pork liver cake

Kitchenware: cutting board, frying pan, knife, spatula, ladle, grater, meat grinder, bowl.

List of ingredients

Preparing the dough

Making the filling

Bake liver pancakes and form a cake

Rinse the pan or take another one. Heat it up and pour in a little oil. We take a ladle of liver dough. Pour into the pan and distribute over the entire surface. To make the future cake smooth and beautiful, immediately take a frying pan of the required diameter.
Fry the liver cake on each side for 1.5-2 minutes. It is often difficult to turn them over to the other side, especially if they are large in diameter. To avoid flipping, just cover with a lid and your crust will be cooked on both sides.
Our vegetables have cooled down and we can continue preparing the filling. Add about 150 g of mayonnaise and mix. This is approximately 2-3 full tablespoons.
Pass 3-4 cloves of garlic through a press, peeled of course. Season with ground black pepper and stir. Taste and, if necessary, add salt to taste.
Rinse fresh herbs and chop finely.
Place the first liver cake on a plate and spread with the filling. Mentally distribute it across all layers.
Sprinkle with herbs. Cover with the next pancake, grease again and sprinkle with herbs. And so on.
Cover the liver cake with a shallow plate and press down lightly. This way the layers will be compacted, the cake will look more beautiful and soak better. Coat the top and sides with mayonnaise and sprinkle with the rest of the herbs. All. All that remains is to put the liver cake in the refrigerator to soak for at least an hour, and you can serve it.

Video recipe

Watch how to make pork liver cake recipe in the video.

Using this recipe, you can easily prepare a liver cake or an incredibly tender one from chicken liver.

Description

Pork liver cake- a delicacy that has been revered in many families for a very long time. They prepare it with various filling options, but always get an impeccable taste. But the fact is that the secret lies in the cakes! Airy and light, slightly browned pancakes made from pork liver are even delicious on their own. Do not try them under any circumstances, because then there will simply be nothing to assemble the cake from!

Pork liver snack cake will decorate any table. Children will like it, even those who do not want to eat valuable offal under any pretext. Adults will definitely reach out for more, so the dish with the proposed number of ingredients is only enough for a company of eight people.

After reading the description of the cooking process, some housewives will pay attention to the cooking time. We indicate a boundary period, but in fact most of this time is spent preparing the liver itself. Preparing liver cakes without soaking the main ingredient in milk for two hours will not achieve that same airiness, so this process should never be ignored. But you can cheat a little: prepare the food in the evening and place it in the refrigerator overnight.

You can find out how to quickly and easily prepare a delicious and tender cake in the proposed recipe, and step-by-step photos will make the preparation process easier. Even a beginner in the kitchen can cope with the task, although the recipe itself will be useful for cooks of any level.

Ingredients

(700 g)
(200 ml)
(1 piece for the cakes + 2 pieces for the layer)
(2 pcs for cakes + 3 pcs for decoration)
(3 tbsp.)
(1 pinch)
(taste)
(2-3 pcs.)
(30 ml, for frying)
(300 ml)
(1 piece, 100 g)
(10 g)

Cooking steps

Rinse the pork liver in running water, and then remove the film from its surface. After this, cut the product into small pieces, as in the photo.

Place the liver in a deep plate and cover with milk. Place the container in the refrigerator. Leave the offal to soak for at least two hours, but the longer the product is in the milk, the better..

And now the moment has come when you can start preparing the crusts for the liver cake. Remove the container with milk and liver from the refrigerator, and then add the peeled and chopped onion to it. Now blend the mixture using an immersion blender.

You will get approximately the consistency of the product as shown in the photo.

Add chicken eggs, premium wheat flour, a pinch of table salt and a little ground black pepper to a bowl with liquid liver mince. Using a spoon, stir all ingredients until a dough is formed, similar in thickness to pancake batter..

Bake the liver pancakes in a non-stick frying pan.

Place the finished cakes in piles on top of each other. Leave the workpiece to cool.

At this time, start preparing the filling for the pork liver cake. To do this, peel and grate fresh carrots on a fine or medium grater, and then peel and chop the onion. In a deep frying pan, fry the food in refined vegetable oil until soft. Transfer the finished filling to a plate, leaving excess oil in the pan.

Place one liver pancake on a wide-rimmed plate. Keep in mind that this is where you will serve the delicacy. Place a heaping tablespoon of full-fat mayonnaise on top of the pancake and spread it over the entire surface. After this, beautifully arrange a few spoons of carrots and onions. Cover the layer with the second cake layer and continue layering as shown in the photo. Leave the surface of the last pancake dry.

The assembled cake will look as delicious as in the photo.

Wash three chicken eggs in water and baking soda, and then hard-boil them in salted water. While the eggs are boiling, grate a block of processed cheese or a piece of a weight product weighing at least one hundred grams on a fine grater. Cool the eggs, remove the shells, and then separate the whites. Grate them and place them in a bowl with grated cheese. Grate the yolks into a separate plate. Now proceed directly to decorating the pork liver cake: coat it on all sides with mayonnaise, and then generously sprinkle with the cheese-protein mixture. Finish decorating the cake with yolk. You can use it to lay out patterns, stripes, or simply sprinkle it in a chaotic manner over the entire surface of the treat. A sprig of fresh parsley will help revive the colors. Be sure to place the finished cake in the refrigerator for a couple of hours, and then serve the snack to the table.

Bon appetit!

If your family loves liver, then a dish like liver cake will be an excellent decoration for the holiday table. It is quite nutritious, so it is enough for a large company. The most profitable option is pork liver: it is inexpensive, accessible, and also very healthy.

Classic liver cake

Kitchen appliances and utensils: blender or meat grinder, hand whisk or mixer, frying pan.

Ingredients

How to choose the right pork liver

It is better to take fresh, not frozen liver.
It should be large, up to 2 kg, moist and shiny, dark burgundy in appearance.
If it is too light in color, it means it is stale.
If you pierce a fresh product with a knife, bright red blood will flow out of it.
A quality product has a sweetish smell.
You should always ask for a document that confirms a veterinary inspection; this will protect you from the presence of helminths.

Preparation

Be sure to prepare the liver before you start cooking. To do this, it should be washed, the film removed, cut into small pieces, poured with some milk (300 g) for 3 hours, then sent to a cold place. This way she will lose her bitterness.
Afterwards, you need to drain the milk, rinse the liver under cold water and remove the veiny ducts with a sharp knife. This way you can get rid of excess hard pieces.
Place the mayonnaise in a bowl, squeeze the garlic into it using a press, and mix. This will be the coating for the cake.

Dough and baking pancakes

Assembling the cake

Leave in a cool place for 2 hours and let the cake soak.

Recipe video

In the next video you can check out the classic recipe and find out in more detail, How to make liver cake from pork liver.

Pork liver cake with onion and carrot filling

Cooking time: 1 hour.
Number of servings: 8.
Kitchen appliances and utensils: blender (meat grinder), hand whisk.

Ingredients

Cooking sequence

Prepare the dough

After soaking in half the milk and removing the films and veins, beat the liver in a blender or pass through the finest sieve in a meat grinder to a paste.
Melt the butter in a steam bath: Place a saucepan with boiling water on low heat, place the oil in another smaller saucepan and place it in the first one with boiling water. This will be the steam bath. In a separate bowl, beat 4 eggs with a whisk or mixer, then pour in the remaining milk (500 g).
Pour melted butter into the egg-milk mixture.
Without ceasing to beat, gradually add liver paste and add flour, spoonful at a time. You need to beat until a uniform consistency of medium thickness, like low-fat sour cream.
Add salt and all spices.
Fry the pancakes over medium heat, after greasing the pan with sunflower oil.

Hard boil one egg. Separate the white from the yolk. Grate separately on a medium grater. This will be needed for decoration.

Prepare the filling

Assemble the cake

Place in the refrigerator for a couple of hours to soak the cake.

How and with what to serve

This appetizer is usually served on a wide flat dish, after being cut into portions.
It goes well with a side dish in the form of mashed potatoes or potatoes in a pot cooked in the oven.

Recipe video

The following video explains, how to make liver cake from pork liver with vegetables.

Liver cake with omelette

This recipe will delight you with its ease of preparation and unusual delicate and fresh taste.

Cooking time: 1 hour.
Number of servings: 8.
Kitchen appliances and utensils: blender, whisk.

Ingredients

Cooking sequence

Soak the liver in half the milk. Grind the liver in a blender, add 3 eggs, 400 ml of milk, flour. Beat.
Salt and pepper the mixture.
Bake pancakes in a preheated frying pan, greased with vegetable oil, over medium heat.
Prepare omelet pancakes: beat the remaining 3 eggs with milk and fry in a frying pan on both sides.
Cut the tomatoes into thin slices.
Assemble the cake in the following order: liver pancake, mayonnaise, omelet pancake, tomato.
Garnish with olive rings, slices of boiled quail eggs, tomato slices, and a sprig of parsley.

Recipe video

Step by step recipe and the whole cooking process pork liver cake with omelette is described in the following video.

How best to decorate a dish

The easiest way is to grate a hard-boiled egg on a fine grater and sprinkle it on top of the dish.
Liver goes well with tomato. You can cut 2-3 medium-sized and elastic tomatoes into small thin slices and lay them out in a circle, starting from the center.
Another simple option is to grate the boiled carrots on a medium grater, divide the parsley into smaller sprigs; sprinkle the top of the cake with these carrots, decorate the edges with mayonnaise curls and parsley. Place parsley on the sides too.
You can garnish with finely chopped dill, mayonnaise curls and small cherry tomatoes.
There is also a great variety of fillings: the simplest are sautéed onions and carrots, grated processed cheese, hard cream cheese, fried champignons.

Little tricks

You can easily remove the film from fresh liver: dip the whole film in boiling water for 30-40 seconds, then transfer it to a board, make a cut on the film in one place with a sharp knife and carefully separate it with your thumb.
It is important to remember that the decoration must be done just before serving, otherwise, while the cake is soaking, the top will weather, dry out and have an unappetizing and stale appearance.
Instead of mayonnaise, full-fat sour cream is perfect as an impregnation. You also need to add garlic to it and add salt.

Alternative snack options

Beef liver can be used as a substitute for pork. In this case, it is useful to also look at the recipe.
Some housewives give their preference to chicken offal. An excellent recipe is perfect for them.
On the eve of the holiday, various recipes for other interesting and beautiful snacks will be of great help to you. If it's a New Year's holiday, you can use the recipe with photos.
A detailed recipe with photos can be an excellent addition to the holiday menu.
If you are puzzled about what else to serve, you can check out the various “recipes for appetizers on skewers.”
A simple and easy recipe - Raffaello's crab stick appetizers - will appeal to housewives who do not like to spend a long time fiddling around the stove.

By following the recipes above, you can easily prepare a delicious, nutritious snack! What do you like to add to this dish? Perhaps your thing is decoration or original presentation? Share your secrets with other housewives in the comments.

Unsweetened liver cake will perfectly decorate both an everyday dinner table and a holiday one. It is prepared from pork or beef liver. There is absolutely no taste difference here. The advantage of pork is only a matter of price. Preparation does not take as long as you might think from looking at the photos of the process. Fiddling with a meat grinder takes the most time, but frying cakes is a quick job. Let's first figure out how to prepare pork liver. We offer one of the simplest recipes.

Ingredients for making the cake

Before you start cooking, you need to check the presence of the following ingredients: pork liver - 0.5 kg, eggs - 5 pieces, thick sour cream - 350 grams, salt - a teaspoon, wheat flour - five tablespoons, onions - two large pieces, for frying - vegetable oil, herbs.

Now let's start preparing the dish itself, called pork liver liver cake.

Recipe

Preparing liver biscuits general information and ingredients

Another option for preparing a delicious liver cake is to cook it in a slow cooker. Let's immediately mention two nuances. Add grated zucchini to the dough, and the cake will turn out much more tender and juicy. Also, in this recipe, a portion of the dough will not be prepared in separate cakes, but all at once, and only then cut into cakes.

As a result, the cake will turn out just as appetizing and tasty, but less fatty. It is also advisable to let the dish brew overnight in the refrigerator. List of required products: liver - 0.7 kg, zucchini - 0.3 kg, eggs - two, flour - 5-6 tablespoons, sour cream - one tablespoon, cheese - 0.2 kg, salt - half a teaspoon, baking powder - one heaped teaspoon, carrots - 3-4 large pieces, onions - 2-3 pieces, mayonnaise - 0.4 kg, garlic - two cloves, herbs - quantity as desired.

Learning how to make a cake in a slow cooker

Now we offer the cake itself (step by step):

The easiest cake recipe - with milk

In this case, you can use any liver: pork, beef or chicken. We will need: liver - 0.5 kg, milk - 0.3 liters, flour - 0.2 kg, mayonnaise - 0.3 kg, garlic - 7-8 cloves, onions - three pieces, eggs - four pieces, vegetable oil , salt, black pepper. And now for you another recipe for liver cake, step by step:

Grind the liver and onions in a meat grinder, add butter and milk, beat in three eggs, add flour, salt, pepper and mix until smooth.
Now prepare the pancakes by pouring the mixture into a frying pan with a ladle and frying until browned on both sides.
Mix the garlic, passed through a press, with mayonnaise and stack the pancakes one on top of the other, greasing with the garlic mixture. Decorate the top with a finely grated egg and herbs. Another liver cake with milk is ready.

Although there are many different cooking recipes, many of them are common for chicken, beef or pork liver. However, liver has various characteristics, including culinary ones. For different types, you may need, for example, different amounts of flour. Therefore, if you decide to take a photo it will help a lot with this.

If desired, you can even use goose liver, the result will be a culinary masterpiece. Some tips for housewives. When purchasing a frozen product, always check the expiration date and pay attention to the appearance. Chilled liver should have a slightly specific sweetish smell and not be too dark. By soaking it in milk for a couple of hours, you can get rid of the bitter taste. By scalding with boiling water, you get a soft product. Most lovers of good and tasty food prefer pork liver cake. But there are people who will not eat this at all. All this is a matter of taste.

Just a few years ago, pork liver cake burst onto the domestic kitchen Olympus. An unusual snack, wouldn't you agree? If you know all the secrets of its preparation, then even the most avid gourmet will be happy to devour such a dessert made from offal on both cheeks. Ready? Let's get down to business quickly.

You can't buy a secret at the market

So many overseas guests have appeared in Slavic cuisine that it is impossible to count them on one hand. And some dishes even lingered and long ago received domestic culinary citizenship. Many of us have tried such a snack as liver cake. It is mainly prepared from beef or chicken liver. But some housewives have adapted pork offal for these purposes.

How to make pork liver cake? Yes, exactly the same as from other types of this by-product. But a well-known fact cannot be hidden: pork liver has a bitter taste. In order not to spoil the snack dish, we suggest declassifying all its nuances:

pork offal must be washed very well;
veins and ducts will be visible to the naked eye, we need to get rid of them;
Determining the age of pork liver is simple: look at the cut;
pink tint and uniform texture are the main signs of the youth of the offal;
the bitterness will go away irrevocably if the liver is soaked in whole milk for 2-3 hours;
liver dough is prepared on the basis of flour or semolina;
add bulk ingredients little by little, the main thing here is not to overdo it;
Place the liver dough on the frying pan with a spoon or ladle, like on pancakes;
the thinner the cake, the more tender, tastier and juicier the snack will be;
You can combine the taste of pork liver cakes with sautéed or fresh vegetables and mushrooms;
any cake, even a liver one, needs impregnation;
cream, or rather sauce, is made from mayonnaise or sour cream.

Pork liver cake: recipe with photos step by step

You are already savvy about processing pork by-products. Take your time. The longer you soak the liver in milk, the tastier and more tender the snack will be. Milk is a panacea for our dish. It can even cope with the bitterness of the liver of a middle-aged pig. A little advice: before you put such a snack on the holiday table, carefully study the target audience. Not everyone has a positive attitude towards offal, even in this form.

Compound:

500 g pork liver;
0.2 l milk;
1 tbsp. sifted flour;
2 eggs;
1 onion;
2 cucumbers;
3-4 pcs. garlic cloves;
mayonnaise for soaking;
a bunch of greenery;
salt, spices and a mixture of peppers - to taste;
5-6 tbsp. l. refined vegetable oil.

Preparation:

Let's create our own culinary story? Then let's begin. Place the pork offal on the table in front of us.
We will give the liver water treatments, and then we will do hara-kiri, or rather, we will eliminate the veins and ducts.
Grind the pork liver into pieces.
Using a meat grinder or blender, turn the pork by-product into a homogeneous semi-liquid mass.
Now add eggs to this mixture.
Mix all ingredients thoroughly.
The time has come for the torment. Sift it and add it to the liver mass.
A little tip: add flour gradually so as not to turn the liver dough into stone.
Stir the dough with a whisk, spoon or spatula.
Let's say no to lumps, the mass should be as homogeneous as possible.
Now let's add milk.
Clarification: milk in which you previously soaked the liver will not work.
Let's mix everything again, and we will get this pancake dough made from pork offal.
Peel the onions. We will not shed tears when we undress this vegetable, because we will perform all the actions with a knife, the blade of which will be soaked in water.
Chop the onion.
Place the onion in a frying pan with refined oil and fry until golden brown.
Place the sautéed onions in a container with liver dough.
Let's mix everything again. You won’t feel the taste of onions, but this vegetable will give the pork offal additional juiciness and softness.
Pork liver dough ready for frying looks something like this.
Heat refined vegetable oil in a frying pan.
Place literally a couple of tablespoons of dough in the center and distribute it over the entire surface of the pan.
A small clarification: the thinner the liver cake, the easier it is to turn it over.
Place the finished cakes on a plate.
Wash the cucumbers thoroughly and chop them on a grater.
The peel can be removed from them.

Pass the garlic through a press and add to the cucumber mixture.
We won’t be full of cucumbers alone: we’ll combine the cucumber mixture with herbs, mayonnaise and spices.
Grease each liver pancake with the prepared dressing one by one.
Before tasting, let the snack cake sit in the refrigerator for a couple of hours.

Snack idea

Preparing pork liver cakes for a snack cake is the same in almost all recipes. The only difference is in the impregnation and filling.

Compound:

0.8 kg pork liver;
0.1 l milk;
flour - 2/3 tbsp.;
onions - 2 pcs.;
fresh mushrooms - 500 g;
3 eggs;
mayonnaise;
salt, nutmeg and spices - to taste.

Preparation:

Read the previous recipe carefully.
By analogy, prepare the dough from pork offal, and then bake the cakes.
Wash and chop the mushrooms.
First, start frying the mushrooms in refined oil.
A little trick: to make the liquid evaporate faster, simmer the mushrooms in a hot, dry frying pan for a couple of minutes.
Add onion, spices, salt to the mushrooms and continue frying until the filling is completely cooked.
Lubricate the finished liver cakes generously with mayonnaise.
Chopped garlic will add a hint of piquancy to mayonnaise.
Spread the fried filling on top in an even layer.
Step by step we assemble the liver snack cake.
The top of the appetizer can be decorated with herbs or boiled egg yolk.