Liver cake with carrots
Composition / ingredients
8
servings:
Cooking method
1. Twist the liver in a meat grinder or chop it with a blender. Add eggs, salt, soda, flour and spices to the liver mass.
2. Peel onions and carrots, wash and chop: grate carrots, cut onions into cubes.
3. Spread the minced meat on a preheated frying pan, evenly distributing it along the bottom. Fry liver cakes in a frying pan in vegetable oil (leave a third for frying onions and carrots) on both sides under the lid.
4. Fry onions and carrots, cool.
5. Brush the finished liver cakes with mayonnaise, putting fried vegetables between the layers.
6. Decorate the top layer with chopped parsley.
Bon appetit!
Caloric content of the products possible in the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken liver - 140 kcal/100g
