Remember: mayonnaise is easy to make yourself or replace with sour cream, natural yogurt or other sauces.

The liver cake will be even tastier if you let it stand in the refrigerator for a couple of hours.

1. Liver cake with fresh cucumber

Ingredients

• 3 medium carrots;
• 3 onions;
• a little vegetable oil;
• 3 bay leaves;
• 800 g of any liver;
• 3 tablespoons of flour;
• 3 eggs;
• 200 g sour cream;
• 1 teaspoon of salt;
• 150 g of mayonnaise;
• ½ head of garlic;
• 1 fresh cucumber;
• ½ bunch of green onions.

Cooking

Wash and clean carrots and onions. Finely chop the onion, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry the vegetables over medium heat until golden brown. Add bay leaf and let the mixture cool under the lid.

Rinse and clean the liver. Grind it with a blender. Add flour, eggs, 2 tablespoons of sour cream, salt. Mix the ingredients well.

Place a frying pan over medium heat and heat vegetable oil. Bake the cakes like regular pancakes.

In a bowl, mix the remaining sour cream, mayonnaise and garlic passed through a press.

Lay the cooled cakes on a flat dish. Grease each with sauce first, then put finely chopped or grated cucumber and fried vegetables on it. Form a cake, alternating the filling, decorate with green onions.

2. Beef liver cake with garlic

Ingredients

• 500 g beef liver;
• 4 eggs;
• 2 glasses of milk;
• 4 tablespoons of flour;
• 5 tablespoons vegetable oil + for frying;
• 2 teaspoons of baking powder;
• salt, black ground pepper – to taste;
• 8 cloves of garlic;
• 300 g mayonnaise.

Cooking

Cut the washed and cleaned liver into pieces. Grind in a meat grinder and transfer to a deep bowl. Beat in eggs, add milk, flour, 5 tablespoons of butter and baking powder. Salt and pepper.

With a mixer, turn all the ingredients into a homogeneous mass. Heat a little vegetable oil in a skillet over medium heat. Fry liver pancakes on both sides.

Pass the garlic through a press, add mayonnaise and mix well.

Shape the cake by layering the pancakes and brushing each with garlic sauce, garnish as desired.

3. Chicken liver cake with champignons

Ingredients

• 600 g chicken liver;
• 150 ml of milk;
• 1 egg;
• 3 tablespoons of flour;
• 2 teaspoons of salt;
• ground black pepper – to taste;
• 5 tablespoons of vegetable oil;
• 2 onions;
• 400 g fresh or defrosted champignons;
• 2 cloves of garlic;
• 9 tablespoons of mayonnaise;
• 200 g of hard cheese;
• 2-3 sprigs of dill.

Cooking

Rinse and cleanse the liver. Cut it into pieces and beat with a blender along with milk, egg, flour, 1½ teaspoon salt and black pepper.

On medium heat, heat a little vegetable oil and bake liver pancakes.

Finely chop the peeled onion and fry over medium heat with 3 tablespoons of vegetable oil until it becomes transparent. Add washed and finely chopped champignons. Fry for another 7-8 minutes.

In a bowl, mix the garlic and mayonnaise passed through the press.

Place the first liver cake on a large flat plate. Spread a tablespoon of mayonnaise sauce and fried mushrooms on top. Cover with the second pancake, grease it with a tablespoon of sauce and sprinkle with grated cheese. Repeat layers. Decorate the cake with cheese and chopped dill.

4. Liver cake with scrambled eggs and tomatoes

Ingredients

• 500 g of any liver;
• 300 ml of milk;
• 6 chicken eggs;
• 5 tablespoons of flour;
• salt, black ground pepper – to taste;
• a little vegetable oil;
• 150 g of mayonnaise;
• 2 tomatoes;
• greens – to taste.

Cooking

Using a blender, beat the liver, cut into pieces, washed and peeled, 150 ml of milk, 1 chicken egg, flour, salt and pepper.

Heat some vegetable oil in a skillet over medium heat. Prepare the cakes by frying them on both sides.

Beat 4 chicken eggs with the rest of the milk and salt to taste. Pour a thin layer into a pan heated over medium heat with a little oil. You should have several egg pancakes.

Lay the cake in layers, smearing each with mayonnaise: liver pancake, scrambled eggs, thin slices of tomato. Garnish with the remaining boiled egg, tomatoes and herbs.