Homemade liver cake recipe
My dogs and cats LOVE this recipe and it’s cheap to make.
375-450 gram pack of liver (chicken or pigs is best, lamb smells bad when cooking!)
4 garlic cloves
140g rice flour
Blend the liver, eggs, garlic until smooth. Place in a bowl and add the rice flour and mix until combined. Bake in a tin (I use a 20cm square silicon tin so I don’t have to worry about lining and greasing it) for 30-45 mins. Cut into pieces about the size of a little finger nail. It will store in a container in the fridge for about 4 days.
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