Liver Cake with Vegetable Layers

1. 1 Beef liverpack 500 g ≈ $3.00 85 g
2. 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 35 ml
4. 4 Wheat flour 20 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Carrots≈ $1.50 per kg 45 g
7. 7 Mayonnaise 25 g
8. 8 Garlic≈ $10.00 per kg 3 g
9. 9 Sunflower oil 7 ml
10. 10 Salt 1 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim the liver of membranes and veins, chop it, and pulse in a blender with egg, milk³, flour, salt, and pepper until smooth and liquid.

2. Heat a skillet with some oil, pour in thin layers of batter, and cook the pancakes for 1–2 minutes per side until firm and lightly browned, then cool.

3. Finely chop the onion⁵ and grate the carrot⁶. Sauté in the remaining oil for 6–8 minutes until tender, then cool.

4. Mix the mayonnaise with minced garlic⁸. Spread the pancakes with the sauce, layer with the vegetables, and assemble the cake.

5. Cover and refrigerate for at least 8 hours to let the layers soak. Serve cold, cut into portions.