Pumpkin liver cake

Ingredients for making liver cake with pumpkin

The main

  1. Beef liver 500 g
  2. Milk 500 ml. + (500 ml. For soaking the liver)
  3. Egg 1 pc.
  4. Boiled pumpkin 100 g
  5. Flour 100 g
  6. Sour cream 100 ml.
  7. Olive oil 1 tbsp. l
  8. Black pepper to taste
  9. Salt to taste

For cream

  1. Curd 200 g
  2. Sour cream 4 tbsp. l
  3. Pumpkin 100 g
  4. Garlic 4 cloves.
  5. Onion 1 pc.
  6. Olive oil for frying to taste
  • Main ingredientsLiver, Onion, Pumpkin, Garlic, Milk, Cottage Cheese, Sour Cream, Flour
  • Portion 12-16

Cooking liver cake with pumpkin:

Rinse the liver, remove the film, soak in milk for about 1 hour.

Cook the pumpkin until soft in the microwave.

Cut the liver into slices.

Pass through a meat grinder along with a pumpkin.

Add egg, flour, sour cream, ground black pepper and salt to taste. Add a little milk, mix. Pour the rest of the milk, 1 tbsp. l mix olive oil and set aside.

Grind cottage cheese, sour cream and 3 cloves of garlic in a blender.

Cut the onion into strips.

Grate raw pumpkin on a grater.

Crush one clove of garlic, put it in hot olive oil for a few seconds, then remove.

Fry the pumpkin until soft, put in a bowl, cool.

In the same oil, fry the onions, put in a bowl, cool.

Mix cottage cheese, pumpkin and onions, salt and pepper to taste.

Bake the cake, if necessary, add a little olive oil to the pan.

Put the cake on a dish, grease with curd cream.

We bake the cake again, put it on the dish and grease with cream, thus, fry and grease the cake.

Leave the cake to cool, then put it in the refrigerator for a couple of hours.

Grease the top cake with sour cream, sprinkle with pumpkin cubes, cut into portioned portions and serve. Enjoy your meal!