Liver rolls
Liver roll is a very simple and tasty snack. Of course, if your family loves liver. Traditionally, I make beef liver rolls, but basically any kind will do. One day I didn’t have the required amount of beef liver and added 200 grams of chicken liver. The result was wonderful. The filling in the rolls can be very varied. But the classic, in my opinion, is fried onions, carrots and a little garlic. It’s better to prepare them a little in advance so that the rolls have time to brew. but you can also serve it immediately after cooking. They will, however, be a little more difficult to cut.
Adjust servings in the full version
You don’t have to worry about baking pancakes, but pour all the dough onto a baking sheet lined with baking paper and bake in the oven.
Rinse the liver. Free from films and ducts. Grind in a meat grinder or grind with a blender.
Add eggs, milk, flour and vegetable oil. Be sure to add salt. I don't always add pepper. Make liquid pancake dough.
Bake thin pancakes. From this quantity I get 11 pieces with a diameter of 22 cm.
While the pancakes are cooling, prepare the filling. Cut the onion into cubes, grate the carrots on a coarse grater. Fry in a small amount of vegetable oil until soft. Add salt and pepper to taste.
Squeeze the garlic through a press or grate it on a fine grater. Add to mayonnaise and mix.
Let's start assembling the roll. Grease the first pancake with mayonnaise and garlic.
Place the second one on top. Place a couple of spoons of filling on it. Distribute evenly over the entire surface.
The third pancake is on top. We also grease it with mayonnaise.
Roll all three pancakes into a roll. More tightly.
Repeat with the remaining pancakes. I get three full rolls and one half roll.
Place the finished rolls in a container or cover with film and put them in the refrigerator for 3 hours.
Before serving, cut with a sharp knife and garnish with herbs.