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Liver cake

450g liver, 450g self-rising flour, 3 eggs and milk/water

180° bake for ca 35 min

Whisk eggs and add an equal amount of liquid into the jar. Blend the liver in a food processor or chop very finely. Mix all ingredients together and fill in a tray. Cut into small dices once cooled down.

They will keep for 3 days in the fridge and for 3 months in the freezer.