Liver pancake rolls with Korean carrots

Let’s prepare a very tasty and original snack for the holiday table. Thin liver pancakes are soft and tender, they go well with a juicy filling of Korean carrots, processed cheese and boiled eggs. Despite the simple combination of products, the snack turns out incredibly tasty, satisfying and moderately spicy.

In addition to Korean carrots and processed cheese with boiled eggs, you can use sautéed vegetables, mushrooms fried with onions, hard cheese or cottage cheese with fresh herbs for the filling. As you can see, there is a lot of room for culinary experiments here.

For the recipe, I used chicken liver, it is more tender. If desired, you can take turkey or rabbit liver. To make the snack even tastier and more aromatic, use homemade Korean carrots. On the website you can find a detailed step-by-step recipe on how to cook juicy Korean carrots at home.

Ingredients for making liver pancake rolls with Korean carrots:


  • Chicken liver – 400 g.

  • Chicken eggs – 4 pcs.

  • Sour cream with 20% fat content – 2 tbsp.

  • Wheat flour – 2 tbsp.

  • Processed cheese – 200 g.

  • Korean carrots – 300 g.

  • Mayonnaise – 1 tbsp.

  • Vegetable oil – 50 ml.

  • Ground coriander – 0.5 tsp.

  • Salt – 1 tsp.

  • Fresh dill – 3 sprigs.

Recipe for making liver pancake rolls with Korean carrots

Step-by-step instructions:

1. Wash the chicken liver, dry off excess moisture with paper towels. Clean the offal from veins and films, put in a deep bowl. Add 2 chicken eggs and 2 tablespoons of sour cream to the chicken liver.

2. Add sifted wheat flour, salt and ground coriander for flavor.

3. Using an immersion blender, beat the ingredients until smooth. If you do not have a blender, grind the chicken liver through a meat grinder with a fine grate, then add all the other ingredients to it and mix until smooth.

4. Pour a small amount of liver dough into a hot frying pan greased with vegetable oil. Rotate the pan in a circular motion to evenly distribute the dough around its entire perimeter.

5. Fry the liver pancakes over medium heat until lightly golden on both sides.

6. Cool the finished liver pancakes to room temperature.

7. Boil the remaining 2 chicken eggs hard, cool in cold water, peel, and grate on a coarse grater. Grind the processed cheese in the same way and add it to the boiled eggs. Season the filling with a small amount of mayonnaise and salt to taste. Mix the filling until smooth.

8. Place a small amount of the processed cheese and egg filling on each liver pancake. Spread it evenly around the entire perimeter of the pancake. Sprinkle the filling with finely chopped dill. Place Korean carrots on one edge of the pancake.

9. Roll the liver pancakes with filling into tight rolls. Cover the products with cling film and put them in the refrigerator for 1 hour so that the snack is soaked.

10. Cut the finished rolls of liver pancakes with Korean carrots into portions and serve as a cold appetizer on the festive table.

Bon appetit!

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