Tender liver cake

Rinse the liver, remove the membranes and fat. Finely chop the onion, grate the carrot.

Fry the onion with the carrot.

Next, you can blend the liver in a blender or run it through a meat grinder. Then add sifted flour, eggs, salt, and pepper. Mix everything thoroughly. Lately, I've been keeping it simpler. I load the liver into the blender, add the aforementioned ingredients, such as flour, eggs, salt, pepper, and blend it all together.

It turns out to be a wonderful uniform consistency. The thickness of the dough should be like pancake batter.

Fry the liver pancakes on a preheated skillet. They cook very quickly. When you pour out a portion of the dough, spread it thinly, flip it as soon as the surface turns from glossy to matte.

You can pour the batter over the entire skillet, but I prefer small, neat pancakes, so I make the liver pancakes small.

In this way, bake all the pancakes.

Mayonnaise (I have homemade) mix with pressed garlic

Now let's assemble the liver cake. Spread the pancake with garlic mayonnaise.

Next, evenly spread some sautéed onions with carrots. Place another pancake on top, then mayo and onion with carrots again. Repeat this with all the pancakes. Spread a thin layer of mayo on the top pancake and sprinkle with finely chopped fresh greens. If you have time, let it sit in the refrigerator.

A tender and delicious liver cake is ready. Enjoy your meal.