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Chicken Liver Cake with Carrots

Cake doesn't have to be dessert — make this one for a celebration! A delicious liver cake always graces my holiday table. It's a tasty, filling appetizer, and my family constantly asks me to make it, so I'm happy to oblige!

LesyaAuthor avatar
Recipe author
Liver cake with carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 12 g
Fats 54 % 20 g
Carbohydrates 14 % 5 g
248 kcal
GI: 40 / 0 / 60
    1. Grind the liver in a meat grinder or purée it in a blender. Add the eggs, salt, baking soda, flour, and spices to the liver mixture. 2. Peel, wash, and prep the onion and carrots: grate the carrots and dice the onion. 3. Pour the batter onto a hot skillet, spreading it evenly across the bottom. Fry the liver rounds in vegetable oil (save a third of it for sautéing the onion and carrots), cooking both sides with the lid on. 4. Sauté the onion and carrots, then let them cool. 5. Brush the finished liver rounds with mayonnaise and stack them with the fried vegetables between the layers. 6. Garnish the top layer with chopped parsley. Enjoy!

Caloric content of the products possible in the composition of 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

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