Liver rolls with a savoury filling

Ingredients

• beef liver – 600 g
• eggs – 3 pcs
• milk – 0.5 glasses
• plain flour – 3 tbsp
• sunflower oil – 2 tbsp
• carrot – 3 pcs
• onion – 3 pcs
• butter for frying
• mayonnaise – 200 g
• garlic – 2 cloves
• curd cheese – 2 tbsp
• salt
• pepper

Method

1. Step 1

   For pancakes, grind the liver into a fine mesh meat grinder or grind it with a blender - the liver mass should be of a uniform consistency. Add eggs, milk, flour and vegetable oil to the liver. Mix everything so that there are no lumps - it’s convenient to do this in a blender bowl or with a whisk. Let it brew for half an hour.

   
2. Step 2

   We fry pancakes. To prevent the dough from sticking to the pan, I advise you to grease the pan with sunflower oil before each pancake using a silicone brush. Fry the pancakes on both sides until golden brown. Leave to cool.

   
3. Step 3

   For the filling, cut the onion into small cubes and grate the carrots on a medium grater.

   
4. Step 4

   Fry onions and carrots in butter until tender, cool. To make the mass more homogeneous, you can grind it a little with a blender, but not completely.

5. Step 5

   Add chopped garlic, mayonnaise and curd cheese to the cooled onions and carrots - I use Philadelphia. Add salt and spices to taste. Mix everything well.

6. Step 6

   Take 1 pancake and lightly grease it with filling, wrap it in a roll. And we do this with all the pancakes.