BEEF LIVER CAKE

Beef liver can be a tricky product. You either love it or hate it with all you got. To most people liver and cake don't belong in the same sentence and can cause quite a cognitive dissonance and confusion. :)

However, liver is such a nutrient rich and delicious product once you get past the "liver" factor. It's rich in vitamins B12, A, bioavailable heme iron, riboflavin, folate and copper. It provides all essential amino acids and is a source of high-quality protein and good quality cholesterol (when buying liver, aim for grass-fed grass-finished product).

I got lucky that I grew up eating organ meat- liver, in particular, and am very accustomed to the taste. I've lived in New York where Turkish restaurants serve mouthwatering appetizers of calf liver and my children are used to eating fried liver and they love it! (We are still working on chicken liver spread dish though, but my dog is loving all the attempts at making it- not all liver dishes are created equal!). I hope you will give this wonderful flavorful food a chance and it will become a regular dish in your kitchen. Organ meat is a great source of powerful, healing nutrition!

Some chefs insist on soaking liver in salt and lemon water. Others prefer to soak it in ice water or milk/buttermilk to remove the intense taste of liver from an older animal. And some suggest that you should never soak fresh liver and that it's quick preparation is what makes it so appealing (besides all the health benefits, of course). I've tried soaking liver from the source I usually purchase my meat and haven't seen drastic difference in flavor and texture of cooked product after soaking, so since I don't have much time to soak my liver (courtesy of my 3 kids), I just removed this step all together. But if you feel like this is something that adds to your liver recipe, by all means do not omit it.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Main Course

Keyword: beef liver, beef liver cake, healthy and nutritious, liver, meat cake, nutrient packed,, organ meat

Servings: servings

Calories: 483kcal

Equipment

Blender or food processor

Ingredients

BEEF LIVER PATTIES

2 lbs beef liver
1 onion
2 cloves garlic
1 egg
1/2 cup gluten-free flour
salt to taste
pepper to taste

VEGETABLE SPREAD

2 onions peeled and chopped
2 large carrots peeled and shredded

MAYONNAISE SAUCE

1.5 cups avocado mayonnaise
5 cloves garlic grated
2 tbsp dill finely chopped
salt to taste
black pepper to taste

Instructions

BEEF LIVER PATTIES

Put beef liver in a colander and rinse under cold running water, drain and pat dry. Remove any veins and connective tissue and trim the edges and any tubes within, as well as remove the thin membranes surrounding the organ meat.
Place liver, onion, garlic, egg, salt and pepper in a blender and mix on a medium speed. Add gluten-free flour of your choice and blend for a couple of seconds to form a well combine mixture.
Heat ghee or avocado oil on a medium high heat.
When the ghee or oil is ready and hot to the touch, spread 1-2 cups of the beef liver mixture in the pan (use the back of a spoon to spread it evenly).
Cook until the bottom is browned and the top is beginning to set (about 2-3 minutes), flip over and cook for another 2-3 minutes. Remove and let cool on a plate. Repeat until all the liver mixture is cooked.

VEGETABLE SPREAD

Heat the ghee on a medium high heat. Peel and chop the onions and add to the pan, stirring occasionally. When the onions are soft and light brown, add shredded carrots and cook until vegetables are soft.

AVOCADO MAYO SPREAD

In a medium bowl, mix mayonnaise, garlic, dill, salt and pepper until well combined.

ASSEMBLING THE CAKE

Using a long knife, make several slits in a liver patty. Spread mayo mix and sauteed vegetables evenly. Repeat with all the liver patties.
Serve immediately. Cover and refrigerate any leftovers (can be stored for up to 3 days in the fridge)

Video

Notes

Nutrition