A bright, tasty and nutritious appetizer that is also perfect for the holiday table. First we fry liver pancakes, and then form rolls with a filling of juicy and spicy carrots in Korean and mushrooms fried with onions. Mushrooms and onions go well with carrots, and the stuffing itself successfully sets off the taste of tender chicken liver pancakes.

Chicken liver, Korean carrots, mushrooms, onions, eggs, flour, salt, ground black pepper, vegetable oil

Let's make chicken liver pancakes with onions and carrots. The mixture for these pancakes is quite liquid, as it is mixed on the basis of chopped liver with vegetables in a blender, as well as with eggs and flour. We get exactly pancakes, not cutlets - thin, flat, with a rich flavor of liver and bright specks of carrot on the cut.

chicken liver, onions, carrots, flour, eggs, salt, ground black pepper, sunflower oil

Even those who don't particularly like the taste of liver will like these liver pancakes. They are made with minced chicken liver and vegetables (potatoes, onions, and carrots), with mayonnaise and garlic. Just because the share of vegetables in the stuffing is significant, the liver component becomes less pronounced. Also, these pancakes are soft and juicy - you should try it!

Chicken liver, potatoes, carrots, onions, eggs, mayonnaise, flour, garlic, sunflower oil, salt, ground black pepper

The liver snack cake is an obligatory attribute of our holiday table. We make the crusts for the appetizer from chicken liver, and for the filling we use fried mushrooms with onions and hard cheese with dill, laying them alternately on the crusts smeared with mayonnaise. Give a slight spice by adding garlic to the mayonnaise, decorate the snack cake with slices of fried mushrooms.

Chicken liver, eggs, onion, milk, flour, salt, pepper, vegetable oil, mushrooms, mayonnaise, hard cheese, onion, garlic, dill greens, salt...

Fried chopped chicken liver cutlets are a great option for a homemade lunch or dinner. The cooking technology is quite simple. Chop the liver and onion for the cutlets in small pieces - you do not need a meat grinder or blender. Due to the flour and eggs, the cutlets hold their shape well. We also add sour cream to soften the bright taste of the liver. The liver cutlets turn out very juicy, tender and fragrant.

Chicken liver, onions, sour cream, eggs, parsley greens, flour, garlic powder, chopped suneli, salt, ground black pepper, vegetable oil

This simple recipe for cabbage pancakes will please not only lovers of white cabbage. Sour cream and cheese add extra juiciness and tenderness to the fritters, as well as ennobling the characteristic taste of cabbage. In addition, the fritters are made without a drop of oil, as they are baked in the oven.

Cabbage, hard cheese, eggs, sour cream, flour, baking soda, parsley greens, salt, ground black pepper

Tender and crunchy oat bran and coconut flour pancakes with soy milk.

Bran, flour, soy milk, eggs, vegetable oil, water, sugar, salt

Very tasty and very easy to make minced meat fritters with fresh mushrooms.

ground beef, mushrooms, milk, eggs, onions, green onions, garlic, corn starch, ground paprika, ground black pepper, salt, vegetable oil

The liver pancake rolls with melted cheese and garlic are a snack made from quite affordable products, but still worthy of the holiday table. The pancakes are made with chicken liver, and for the filling we combine melted cheese with mayonnaise and garlic. Chicken liver goes well with cheese, the rolls are very tasty and nutritious.

Chicken liver, onions, carrots, eggs, milk, flour, salt, ground black pepper, vegetable oil, melted cheese, mayonnaise, garlic, salt, ground black pepper...

Unsweetened pumpkin pancakes will please even those who aren't particularly fond of pumpkin. Potatoes, cheese, garlic and herbs cleverly mask its flavor and masterfully smooth out its characteristic sweetness. The fritters turn out soft, despite the nice crispy crust, and go off in a second!

Pumpkin, potatoes, hard cheese, eggs, parsley greens, garlic, flour, hmeli suneli, salt, ground black pepper, sunflower oil

An interesting take on a familiar dish - potato dumplings with sauerkraut. The quite traditional combination of potatoes and sauerkraut in these original dreniki opens up a new side. Thick and juicy potato dumplings look more like meat patties and turn out with a nice crispy crust and tender inside. Easy, tasty and on the budget!

Sauerkraut, potatoes, onions, flour, milk, eggs, salt, ground black pepper, vegetable oil

If you love pumpkin, then these pumpkin pancakes with a wonderful cinnamon flavor will definitely be to your liking! They are very tender, soft, sweet and, no less importantly, healthy. It takes about 25 minutes to make these "sunny" pancakes, so they are perfect for breakfast. When served with sour cream and honey, you can't tear yourself away from such a delicious treat).

Pumpkin, cottage cheese, eggs, sour cream, flour, sugar, baking powder, ground cinnamon, sunflower oil

A simple and colorful breakfast of delicate broccoli pancakes. The presence of broccoli in these pretty pancakes is completely undetectable, except for its beautiful green color. In this case, the base of shredded cabbage allows you to use a minimum of flour. And sour cream added to the batter makes such cabbage pancakes even more tender. Delicious and uncomplicated!

Broccoli cabbage, eggs, flour, sour cream, salt, vegetable oil

Pancakes are always delicious, especially if they have a "twist". Let's make striped pancakes with milk, which look very appetizing. The pancakes are made as usual, but as a raisin they use batter with the addition of cocoa, which makes the pancakes look very spectacular.

milk, flour, sugar, cocoa powder, eggs, salt, cooking oil, water

Many people love soft, juicy and ruddy belyashi, but there is not always time to cook them. You can avoid some time-consuming processes by preparing a "lazy" version of belyashi - pancakes on kefir, stuffed with ground meat. Lazy belash turns out soft and airy, just the way we like it.

minced meat, onions, salt, ground black pepper, flour, kefir, eggs, soda, salt, ground black pepper, vegetable oil

The original use of watermelon is bright watermelon pancakes on ryazhenka. Watermelon pancakes are very flavorful, thin and just melt in your mouth. The delicate flavor of ryazhenka is perfectly complemented by the refreshing watermelon. Making these watermelon pancakes is not difficult at all - a beautiful and appetizing breakfast!  

Watermelon, ryazhenka, wheat flour, eggs, sugar, baking powder

If you like chicken by-products, I suggest making very tasty liver pancakes with rice. The rice gives the liver pancakes a hearty and interesting texture. The fritters turn out tender, soft, yet dense.

Chicken liver, rice, eggs, flour, vegetable oil, salt, ground black pepper

Both sweet pancakes and watermelon slices are delicious but familiar treats in their own right. And if you wrap a small piece of watermelon pulp in a thin pancake, and when serving, pour melted chocolate and decorate with a leaf of fresh mint, you get an original dish, nourishing and pleasantly refreshing!

Watermelon, flour, milk, sugar, cooking oil, chocolate, vanillin, salt, soda