Liver Cakes


  • 1 1/2 pounds Chicken Liver
  • 1 Egg
  • 1/2 cups Sour Cream
  • 1/2 cups Flour
  •  Salt & Pepper; to taste
  • 2 cups Mayonnaise
  • 5 Garlic Cloves
  • 1/2 cups diced Fresh Dill; or any other herbs
  • 3 tablespoons Canola Oil; my favorite is Organic Spectrum


  1. Rinse chicken under cold running water. Cut chicken liver into tiny pieces, using a blender or a grinder.
  2. Add sour cream, egg, salt, pepper and flour to the liver.
  3. I used the blender to make it easier to combine the rest of the ingredients together. You can also use a mixer.
  4. Preheat skillet on a medium heat with a little bit of oil. Pour a thin layer of batter onto the skillet. Cook on each side until golden brown. Set aside to cool to a room temperature.
  5. In a separate bowl, combine pressed garlic together with diced gill and mayonnaise.
  6. Start layering the cake, placing the first layer of liver crepe, followed by mayonnaise and repeat until you ran out of crepes. I used about 7 crepes per cake.

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