A source of high-quality protein and vitamins, this dish supports liver health and the immune system. The tender taste of chicken liver combined with the creaminess of avocado makes it nutritious and filling. Perfect for a keto diet due to its low carbohydrate content and high healthy fat content.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Chicken liver | |||
| Egg | |||
| Avocado | |||
| Onion | |||
| Carrot | |||
| Flaxseed flour ↺ | |||
| Ghee butter | |||
| Garlic | |||
| Bay leaf | |||
| Black salt | to taste | ||
| Black pepper | to taste | ||
| Sour cream 30% | |||
| Product release: | 1 422 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 7 | ||
| 5 | ||
| 15 | ||
| 5 | ||
| 2 | ||
42 - 2 42 | ||
|---|---|---|
| Proteins | 16.1 |
| Digestible proteins | 14.6 |
| Fats | 8.5 |
| Net carbohydrates | 1.7 |
| Calories | 157 kcal |
| Indexes | |
| Glycemic index | 5.7 |
| Glycemic load | 0.3 |
| Insulin index, II | 31.3 |
| Disease inflammatory index, DII | -0.15 |
| Antioxidant, ORAC | 1 298 |
| Weight loss | Detention | Set |
|---|---|---|
| 16% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine108%
- Tryptophan78%
- Phenylalanine48%
- Methionine29%
- Threonine18%
- Lysine79%
- Valin14%
- Isoleucine15%
- Leucine60%
- ClassNumber of grams
- Omega-30.55
- Omega-60.90
- Omega-96.82
- Cholesterol1.82
- Saturated fats1.71
| Nutrient | % of RDA |
|---|---|
| Phytoestrogens | 4742842847 10428447 |
| Copper | 33233229867819999 |
| Molybdenum | 848475171?8 |
| Selenium | 666661121369 |
| Iron | 662919523510 |
| Phosphorus | 303030422111 |
| Zinc | 2331235055 |
| Prebiotics | 17171734?17 |
| Manganese | 11141216115 |
| Betaine | 9993721 |
| Coenzyme Q10 | 9992631 |
| Potassium | 81091175 |
| Magnesium | 7982253 |
| Boron | 66612?2 |
| Sulfur | 57711?1 |
| Fibers | 5767?4 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 9089089083 632?1 816 |
| Alpha-linolenic acid (Omega-3) | 345039612718 |
| Arachidonic acid (AA, Omega-6) | 278053160?16 |
| Palmitic acid (Saturated) | 21212133?42 |
| Oleic acid (Omega-9) | 16201929?23 |
| Linoleic acid (Omega-6) | 57612?14 |
| Stearic acid (Saturated) | 5668?12 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 77108108226?54 |
| Tryptophan | 567878196318 |
| Lysine | 5679791643920 |
| Leucine | 4360601274015 |
| Tyrosine | 4056401417124 |
| Glycine | 36363610810836 |
| Phenylalanine | 3448481006020 |
| Alanine | 306161152?? |
| Glutamic acid | 288442422?? |
| Glutamine | 212121106214 |
| Methionine | 212929602114 |
| Arginine | 18181844154 |
| Aspartic acid | 18211853?18 |
| Cysteine | 131616421611 |
| Threonine | 13181838?? |
| Isoleucine | 1115153174 |
| Valin | 10141429?5 |
| Proline | 910923?6 |
| Serin | 88514?3 |
Finely chop the onion (1 piece) and grate the carrot (1 piece) on a coarse grater.
Sauté the vegetables in clarified butter (1 tbsp) until golden brown. Add a bay leaf (1 piece), cover with a lid, and let it cool.
Rinse the liver (700–800 g) and blend it until smooth. Add flaxseed flour (3 tbsp), eggs (3 pieces), salt, and pepper to taste. If desired, add sour cream (2 tbsp). Mix well.
Heat a frying pan and cook the liver mixture in small portions, like pancakes. Fry each patty on both sides until cooked through (about 1–2 minutes per side).
For the sauce, blend the avocado (1 piece) with garlic (1 clove) and a pinch of salt. You can substitute it with fatty sour cream (to taste).
On a flat plate, place the first cooled patty, spread it with sauce, then add some sautéed vegetables. Repeat the layers to form a cake. Decorate the top with grated egg whites and yolks of a boiled egg (1 piece).
Place the cake in the refrigerator for 1–2 hours to soak.
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