Preparing the rolls is easy, no special skills are required
Delicate liver pancakes are made from chicken liver, which goes well with a juicy filling of carrots and eggs.
Liver pancakes: chicken liver – 500 g; eggs – 2 pcs; milk – 250 g; flour – 3 tbsp; vegetable oil – 2 tbsp; salt, ground black pepper.
Filling: eggs (hard-boiled) – 5 pcs; carrots – 5 pcs (medium); onions – 2 pcs; mayonnaise – 3 tbsp; sour cream – 2 tbsp; vegetable oil; garlic – to taste; salt, ground black pepper.
Wash the liver, cut it into pieces. Grind it in a blender until smooth, then put it in a deep bowl. Beat the eggs with a whisk, add milk, oil, flour, salt, and pepper. Pour the mixture into the liver and beat with an immersion blender. Grease a frying pan with vegetable oil and fry the pancakes on both sides until they are browned.
Prepare the filling
Grate the carrots on a coarse grater and cut the onion into thin quarters. In a frying pan, sauté the onion in vegetable oil until translucent, add the carrots and simmer over medium heat until soft. Finally, add sour cream, stir, salt and pepper. Cool the dish.
Boil hard-boiled eggs. Grate them on a fine grater, add chopped garlic, mayonnaise, salt, and pepper. Mix until smooth.
Put the egg mixture with garlic on the liver pancake and spread it evenly over the entire pancake. Put the carrot filling on the edge of the pancake and roll it up. Cut the finished rolls into two parts.
Instead of mayonnaise, you can put sour cream or natural yogurt in the filling.
Liver pancakes can be baked the day before, wrapped in plastic wrap and refrigerated.
The dough should be thin, like regular pancakes, so that the liver pancakes are thin.
The liver can be passed through a meat grinder.