Liver Cake with Vegetable Layers

1. 1 Beef liverpack 500 g ≈ $3.00 85 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.3 pcs
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 35 ml
4. 4 Wheat flour 15 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, 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.

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 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.