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Diet liver cake
1
Liver cake in a diet version is a great light appetizer suitable for those watching their diet. The absence of mayonnaise makes it even healthier while maintaining a rich taste. Soft liver soufflé soaked in vegetable paste with sour cream makes the dish incredibly tender. This dish is quick to prepare and always impresses at any festive table. If you want to experiment, this recipe offers many opportunities for creativity: add fried mushrooms or potatoes, replace sour cream with Greek yogurt, or try a gluten-free version with rice flour.
Variations
- Instead of sour cream, you can use Greek yogurt for even more lightness
- Add fried mushrooms or potatoes to the filling for variation
- Use rice flour instead of wheat flour for a gluten-free version
Tenderness secrets
- Soak the liver in cold water before processing to remove bitterness
- Remove all membranes and bile ducts for a tender taste
- Do not make the cakes too thin - a thickness of 0.5 cm will give the desired consistency
Ingredient tips
- Choose bright liver without spots - a sign of freshness
- Low-fat milk will make the dish more dietary
- Dill and garlic can be replaced with coriander or oregano to taste
Culinary nuances
- Chill the cakes before mixing so the sauce doesn't melt
- Let the cake sit for a few hours in the fridge for flavor infusing
- Serve chilled or at room temperature depending on preference
Ingredients for the recipe
Ingredients
Chicken Liver
400 g
Galychyna Pasteurized Milk 2.5% 870g
100 ml
Agrarny Fond Top Grade Wheat Flour 1kg
50 g
Chicken Egg С1 1pc
2 pcs
Oleina Traditional Refined Sunflower Oil 850ml
20 g
Carrot
2 pcs
Onion
1 pc
Garlic
2 cloves
Molokiya Sour Cream 10% 300g
300 g
Auchan Dill Bundle 50g
bunch
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Mriia Ground Black Pepper 20g
to taste
Preparation steps
01
Liver preparation — Rinse the liver with cold water, remove membranes and bile ducts. Cut into pieces. Time: 5 min. Guide: The liver is clean, without white membranes.
02
Dough preparation — Place the liver in a blender, add eggs, milk, and flour. Blend to a smooth consistency. Time: 5 min. Guide: The mixture is homogeneous, without lumps.
03
Vegetables processing — Grate the carrots on a fine grater, finely chop the onion. Fry in oil until golden. Time: 8 min. Guide: Vegetables are soft, fragrant.
04
Vegetable cooling — Place the fried vegetables on a plate to cool. Time: 5 min. Guide: Vegetables are cooled to room temperature.
05
Cakes frying — Pour a ladle of liver mixture onto a heated pan with oil. Fry for 3-4 minutes on each side. Time: 20 min. Guide: The cakes are golden, do not stick to the pan.
06
Cakes cooling — Place the ready liver cakes on a board to cool. Time: 10 min. Guide: The cakes are cooled to room temperature.
07
Assembling and chilling the cake — Mix sour cream with minced garlic and dill, season lightly with salt and pepper, then layer the liver pancakes, spreading each with the sauce and adding the vegetable filling. Shape the cake, cover the top and sides, and refrigerate for 2–4 hours to set. Time: 120–240 min. Guide: The cake holds its shape, layers are well combined, flavor is light and balanced.
08
Tip: For additional lightness, use Greek yogurt or low-calorie cottage cheese instead of sour cream. The cake can be garnished with fresh herbs and grated boiled egg. Store in the refrigerator for up to 3 days.
Where to order ingredients
Select the required ingredients in one of the stores
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