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Potato zrazy

Potato zrazy is a fairly simple dish, which is prepared from the most affordable product in the post-Soviet space, that is, potatoes. That is why the second name for potato zraz is “kartoplyaniki”. Despite the simplicity of the recipe, this dish can be safely served at the holiday table, of course, if you slightly supplement the standard recipe with some additional zest ingredient.

The basis of zraz is regular mashed potatoes. It is enough to boil the potatoes and then pound them with a stomp. You can also grind them into pulp using a meat grinder or blender. At the same time, water is not added to the potato mass, despite the fact that it is sort of like the “dough base” of the future dish, but eggs, flour and butter are added. It is from the resulting mass that the “dough” is kneaded, from which zrazy are subsequently sculpted.

If everything is standard with the preparation of the “dough”, then with the choice of filling there are simply no standards! Meat, fish, mushrooms, vegetables are used for it, and this list can be continued and supplemented with any appropriate products. Thanks to this, there are so many potato recipes. That is why you can always come up with your own version of a recipe that no one has tried before.

Sculpting, or as it is more correct to say, forming images is simple. We make a flat cake from the dough on our palms and place the filling on it. After that, we seal them like regular pies that you make from regular yeast dough. After that, put them in a frying pan or baking sheet and fry or bake until cooked.

This hearty second course can feed the whole family, and it already combines a side dish and a more satisfying component. We present a step-by-step recipe with photos, thanks to which you can prepare excellent potato zrazy with minced meat. This famous Slavic dish can rightfully become one of the signature and most beloved in your family.

It is absolutely impossible to imagine national Russian cuisine without any dishes made from potatoes, since this vegetable has long been considered by Russians as their “second bread”. Wherever they add this simple and wonderful, satisfying vegetable! They are prepared using potatoes, mashed as side dishes, and used as one of the components for soups.

However, the most popular dish was potato zrazy with minced meat. The filling can be completely different, for example, mushroom, vegetable or meat, however, such potato products need to be prepared in a cunning way, since all the necessary components will need to be prepared in a certain way.

How to cook potato zrazy with minced meat

The recipe for making potato zrazas with minced meat is quite simple. The whole process can be described in a few sentences, and you will find the details below.

So, for example, boiled potatoes will need to be mashed into a shaped warm mass, which should mold very well. If we talk about minced meat, it should not be too fatty, otherwise such a dish will be too heavy for the stomach.

So, to prepare potato zrazas with meat filling you will need the most common ingredients that are sold in any store.

Ingredients

• Softened creamy little - 160 gr.;
• Meat (pork tenderloin) - 420 gr.;
• Fresh dill - 1 bunch;
• Potatoes (large) - 6 pcs.;
• Sunflower oil - 2 tbsp. spoons;
• Sifted wheat flour - 2 tbsp. heaped spoons;
• Chicken egg - 2 pcs.;
• Onion - 2 pcs.
• Table salt

Cooking zraz from potatoes and minced meat

Step 1.

Thoroughly rinse and peel the potato tubers, then cut them into quarters, place them in a pan with hot water and cook until fully cooked.

Recipe tip: You can put the potatoes not in hot, but in cool filtered water, in this case they will turn out less sticky.

Step 2.

Rinse the meat thoroughly, then cut into pieces and pass through an electric meat grinder, and if necessary, you can use store-bought ready-made minced meat of any kind, in which case the cooking time will be reduced several times.

Step 3.

As soon as the potatoes are completely cooked, you will need to drain almost all of the broth, although you need to leave about four tablespoons of liquid. Next, mash the potatoes with the remaining broth thoroughly with a masher, then add additional raw chicken eggs, as well as wheat flour, aromatic fresh chopped dill.

Step 4.

Mash everything thoroughly again, then chop the peeled onion into very small cubes. Then it will need to be fried in a small amount of vegetable oil. You will also need to place minced meat in the container where such a vegetable is prepared and fry until half cooked.

Step 5.

The potato mixture should be rolled into a sausage. Cut into small cubes, like dough for dumplings, press well with the palm of your hand, then put a certain amount of minced meat on one half of the potato cake, cover with the second potato half, secure the edges very tightly.

Fans of unique culinary masterpieces should pay attention to the unique pies. These can be potato zrazy (they have an oval shape), which are often prepared in Ukraine, Lithuania, Belarus, Poland, and Russia. They were invented during the existence of the Polish-Lithuanian Commonwealth. If you want to create this dish correctly, below are step-by-step recipes (using potatoes, mushrooms, and other ingredients).

How to cook potato zrazy

Mash boiled potatoes with butter, fried onions, and eggs (you will find a step-by-step recipe with photos on separate resources). The dough should be tight. Subsequently, the filling is placed in it (almost any products are used for it). For example, an excellent solution would be fried onions and carrots. You can add meat, chicken, boiled eggs, finely chopped cabbage, pepper.

Potato dough for zraz

Make zrazy from hot potatoes. Remember that cooled puree loses its ability to stick together well. Add eggs and flour to the dough. Using these components, the mass will keep its shape well. Use yolk whenever possible. Keep in mind that protein makes the mixture coarser. Don't add too much oil as it may interfere with frying.

Fillings for potato zrazas

Often the filling for potato zrazas is made with mushrooms and meat (usually in the form of minced meat). Keep in mind that it is advisable to use products that go well with potatoes. Often the components are pre-fried until golden brown. These can be chopped sausages, sausages, vegetables, onions. For taste, you should add spinach, parsley, dill, and other herbs.

Potato zraza recipes

Zrazy is an excellent solution for those who want to “free the refrigerator” from some products. For example, housewives often need to somehow use “yesterday’s” puree. Add a few components to it and you can start frying the cutlets. In different countries they use truly unusual methods of preparing potato rolls (you can find different photos on the Internet). Taste qualities depend not so much on the products, but on the method of creating the dish.

Potato zrazy from mashed potatoes

• Calorie content of the dish (per 100 grams): 115.7 kcal.
• Cuisine: Russian, Ukrainian.

If you are interested in the question of how to prepare zrazy from potatoes, then read the description below. Even people with no cooking experience can handle this dish. Almost any product is suitable for the filling (you can add some fresh vegetables, fresh herbs). The dish can be eaten either hot or cold. Its taste remains unchanged even several hours after preparation.

Ingredients:

• potatoes – 6 pcs. medium size;
• 2 eggs;
• wheat flour - 3 tbsp. l.;
• frying oil;
• salt, curry, breadcrumbs.

Cooking method:

1. Combine puree, egg, flour, curry, salt.
2. Make balls, roll them in breadcrumbs, and fry them.

With mushrooms

• Number of servings: for 5 persons.
• Calorie content of the dish (per 100 grams): 120 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Ukrainian.

Many people may be interested in the question of how to prepare zrazy stuffed with mushrooms. Use the specified product frozen, dried, or fresh. Add chopped mushrooms to the filling. It’s worth adding greens (an excellent dish with green onions, spinach, parsley, dill), spices (it’s delicious to add pepper, curry, coriander). Such designs (their photos can be seen on separate resources) are made quickly and simply.

Ingredients:

• mushrooms (champignons are suitable) – about 300 g;
• potatoes – 300 g;
• 1 onion;
• wheat flour - 3 tbsp. l.;
• oil for frying – 4 tbsp. l.;

Cooking method:

1. Fry the chopped mushrooms (you can mince them).
2. Finely chop the onion and fry. Combine it with mushrooms, salt, and spices.
3. Mix mashed potatoes, spices, salt, flour. Make balls (take the base in small pieces), put fried mushrooms in them (take 1 tablespoon of mushroom filling per flatbread).
4. Roll the mashed potato zrazy in breadcrumbs and fry over low heat.

With meat

• Cooking time: approximately 60 minutes.
• Number of servings: for 3-5 persons.
• Calorie content of the dish (per 100 grams): 122.9 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Ukrainian.

Many housewives are interested in how to prepare a dish with minced meat or chicken. In this case, you should use fried minced meat with onions for the filling (if desired, you can make minced meat from fish). This addition makes the zrazy unusual. Forming balls can be a problem because the dough is sticky. To prevent it from sticking to your fingers, first wet your hands in cold water.

Ingredients:

• minced meat (can be made with liver) – about 230 g;
• potatoes – 800 g;
• 3 onions;
• wheat flour – 200 g;
• 1 egg;
• oil for frying – 4 tbsp. l.;
• salt, curry, pepper.

Cooking method:

1. Combine the fried onion with raw minced meat (meat, fish or chicken), add salt. Fry everything together.
2. Mix puree, egg, salt. You need to pepper the mixture. Make “pies”, put meat filling in them.
3. Fry the cutlets (you should get balls with a golden crust).

With cabbage

• Cooking time: approximately 50 minutes.
• Number of servings: for 7 persons.
• Calorie content of the dish (per 100 grams): 125.8 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Ukrainian.

This dish is readily made by many housewives today, especially those who love Lenten recipes. It gained great popularity due to its simplicity. You will spend relatively little time preparing potato zrazas. In addition, cabbage and potatoes complement each other wonderfully. It’s delicious to add fresh cabbage to the filling (but it can also be sauerkraut, then the zrazy will be more juicy).

Ingredients:

• cabbage – a small head (about 1kg);
• potatoes – approximately 8 pcs.;
• 1 carrot;
• 2 chicken eggs;
• 3 onions;
• wheat flour - 4 tbsp. l.;
• frying oil;
• salt, curry, pepper, breadcrumbs.

Cooking method:

1. Combine chopped cabbage, fried onions, carrots, salt, and herbs.
2. Mix the puree, egg, flour, salt, spices (you can make the base with vegetable oil). Make rolls, put a tablespoon of filling in each.
3. Roll the zrazy in breadcrumbs. Place the flatbreads in a hot frying pan with butter and fry until golden brown.

With onion and egg

• Cooking time: approximately 60 minutes.
• Number of servings: for 5-8 people.
• Calorie content of the dish (per 100 grams): 257.7 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Belarusian.

This potato zraza recipe is economical. The rolls turn out filling. They are somewhat reminiscent of pies, but they turn out more tender and juicy. One of the main advantages of this culinary masterpiece is the speed of preparation. You can even eat “pies” for breakfast (for example, instead of the usual omelet). The following is a detailed description of how to prepare this dish.

Ingredients:

• potatoes - approximately 10 pcs.;
• 2 boiled eggs;
• 1 raw egg;
• 1 onion;
• wheat flour – 6 tbsp. l.;
• oil for frying (about 5 tbsp.);
• salt, curry, pepper, breadcrumbs.

Cooking method:

1. Fry half an onion, mix it with boiled, grated eggs.
2. Mix the potato mixture, half the chopped onion, egg, flour, salt, and spices. Make balls, put onion and egg filling inside (each ball should take the shape of a pie).
3. Roll potato zrazy in breadcrumbs and fry in a frying pan.

With cheese

• Cooking time: about 60 minutes.
• Number of servings: for 6 people.
• Calorie content of the dish (per 100 grams): 254.7 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Belarusian.

This recipe will appeal to those who follow a special diet (for example, not all people can eat eggs or meat). In addition, vegetarians will also appreciate this cooking method. The results are very tasty, tender balls. You can add eggs if you wish, but it will be delicious without them. It is recommended to make the filling from Adyghe cheese and herbs. It's delicious to eat cutlets with sour cream.

Ingredients:

• potatoes - approximately 1 kg;
• wheat flour – 6 tbsp. l.;
• Adyghe cheese – about 250 g;

Cooking method:

1. Mix grated or chopped cheese, herbs, spices, salt (if the cheese is unleavened).
2. Grind the boiled potatoes with a blender, add turmeric and flour (you should get the consistency of a tight dough). Make pies, put the filling inside (1 tbsp in each ball).
3. Fry the cutlets (check for doneness by checking for a golden crust).

No eggs

• Cooking time: about 40 minutes.
• Number of servings: for 4-8 people.
• Calorie content of the dish (per 100 grams): 230 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Polish.

This cooking method is very simple and inexpensive. The dish turns out to be low-calorie and tasty. It will certainly enrich your menu. To make the cutlets unusual, add all kinds of spices (curry, cumin, coriander, turmeric, asafoetida), and herbs to the dough and filling. Supplement the recipe with vegetables and mushrooms. To make the dish more filling, you can use minced meat (chicken, beef, pork).

Ingredients:

• potatoes - approximately 200 g;
• flour - 3 tbsp. l.;
• oil for frying (about 6 tbsp.);

Cooking method:

1. The puree is mixed with spices, salt, and herbs. You should get a thick dough.
2. Roll into balls, roll them in breadcrumbs, and flatten them a little (each ball should take the shape of a cutlet).
3. Fry the “pies” until golden brown, serve with mushroom sauce or sour cream.

No filling

• Cooking time: about an hour.
• Number of servings: for 10 people.
• Calorie content of the dish (per 100 grams): 200.7 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Polish.

This and the previous methods of creating “pies” are similar. They should be used in cases where you don’t have time to spend a long time in the kitchen. A great option for creating an excellent breakfast. You can experiment with adding different seasonings and vegetables (carrots, onions, cabbage) to the dough. Remember that all ingredients must be finely chopped.

Ingredients:

• potatoes - approximately 300 g;
• carrots – 2-3 pcs.;
• 1 onion;
• flour - 3 tbsp. l.;
• oil for frying (about 6 tbsp.);
• salt, parsley, dill, curry, asafoetida, turmeric, pepper, breadcrumbs - optional.

Cooking method:

1. Make mashed potatoes. Mix it with flour, salt, chopped herbs, spices, fried onions, carrots.
2. Make balls from the mixture (you can use breadcrumbs for rolling), fry.

In the oven

• Cooking time: approximately 1 hour 20 minutes.
• Number of servings: for 12 people.
• Calorie content of the dish (per 100 grams): 220.7 kcal.
• Purpose: for lunch, afternoon snack, dinner.
• Cuisine: Russian, Polish.

It’s not a problem if there is some mashed potatoes left over from lunch or yesterday. Use it to make healthy rolls. This recipe will especially appeal to those who are watching their figure. There is no need to fry the balls. They bake perfectly in the oven. It is worth noting that it is not necessary to use flour for vegetable cutlets. The absence of this component makes the dish more tender.

Ingredients:

• potatoes - approximately 1 kg;
• carrots – 2-3 pcs.;
• 1 onion;
• mushrooms – 300 g;
• oil - about 3 tbsp. l.;
• salt, parsley, dill, curry, asafoetida, turmeric, pepper - optional.

Cooking method:

1. Fry chopped carrots and onions. Add chopped mushrooms to the mixture (they can be fresh, boiled, defrosted). Fry everything until the moisture evaporates. Add spices, salt, herbs.
2. Form it immediately like this: make a flat cake from the puree (it should have a homogeneous mass), put the filling, cover it with a second flat cake of mashed potatoes, roll it into a ball. Place the finished “pies” in the freezer for 30 minutes. Next, place the balls on a greased baking sheet. Bake for 40 minutes.

Video

Potato zrazy with meat has everything a hospitable housewife could wish for: inexpensive ingredients, excellent taste and even a juicy filling as a “zest”. Essentially, these are the same potato cutlets, but with rich internal content. They are a little more difficult to prepare, but it’s worth the effort. Especially if there is a saucepan with yesterday’s mashed potatoes in the refrigerator, which, as practice shows, no one will eat, but it would be a pity to throw it away. Isn't this a reason to cook golden potato zrazy with minced meat? A step-by-step recipe with photos will not only tell and show how to form “pies” from stubborn “dough”, but also which potatoes are better to choose so that there are no unpleasant surprises.

Required products:

For the potato base:

For filling:

How to cook potato zrazy with minced meat (simple step-by-step recipe with photos):

To prepare a homogeneous and airy “dough” without potato lumps, use tubers with a high starch content. These potatoes cook quickly and well. It produces a smooth, fluffy puree rather than a sticky mass. The core of such potatoes is usually yellowish and loose. Wash the tubers well. Peel them. Cut into small pieces. Place in a saucepan. Pour in just enough clean cold water to completely cover the potato slices. Put it on fire. After boiling, reduce the heat intensity. Boil the potatoes until fully cooked. This usually takes 30-40 minutes.
This time is just enough to prepare the minced meat filling and even rest a little. Peel a medium onion. Cut into small cubes. If you don't like onions, you don't have to put them in. But it will make the filling immediately more juicy and tasty.
Along with onions, you can add carrots to the meat. The result is a standard and tasty set. But, as always, I “distinguished myself” and forgot that I had run out of carrots. But there were champignons. And I decided to put some mushrooms in the potato zrazy. It turned out delicious too. If you have carrots, cut them into strips or grate them on a coarse grater. If there are mushrooms, chop them into small cubes.
In well-heated oil, sauté the onion until transparent.
Add mushrooms to it. Fry over medium heat until all the liquid has evaporated.
Then add minced meat. As an avid meat eater, I believe that there is no better filling for potato zrazas - satisfying, tasty and simple. I had combined minced meat - pork and beef in equal proportions. You can only take pork. But I don’t recommend putting minced lean beef or chicken breast into zrazy - it can turn out a little dry. Stir the contents of the pan. Fry until the meat is done. When the minced meat turns grayish, add salt and pepper. You can add one or two chopped garlic cloves or a pinch of other spices to taste. You can’t salt it before, because the minced meat will form lumps and become tough. Cool the filling immediately.
Once the potatoes are cooked, drain them completely. Push him down.
Beat in the egg and add a piece of butter. Mash the potatoes into a smooth, uniform puree. If you have a blender with a special attachment, you can use that too.
Salt and pepper the potato “dough” immediately.
Add a few tablespoons of sifted wheat flour. Stir. The potato mass should be moderately dense and not too sticky so that you can carefully “pack” the minced meat inside.
When forming zraz, you can wet your hands in cold, clean water, then the potatoes will definitely not stick to your palms. Take a small amount of potato "batter". Make an oblong (or round) flat cake. Place some filling in the center. Cover the top of the minced meat with the potato mixture and form a neat small dough with your hands.
Roll the workpieces in flour or unsweetened crushed crackers so that a crust appears during frying.
Fry the zrazy in sunflower oil until golden brown. To prevent the tender potato mixture from sticking to the bottom of the pan, heat the vegetable fat well before cooking. Fry the zrazy over low heat so that they are well baked inside. To ensure an appetizing golden crust appears, do not cover the pan with a lid.
Serve the rosy zrazy warm. Tender mashed potatoes perfectly complement the minced meat. And if you serve your dish with your favorite sauce (tomato, sour cream, yogurt-based), it will be absolutely perfect.

Cook with pleasure!

Potato zrazy, which is a kind of filled pancake, is a national dish in the cuisines of several Eastern European nations. Historians have divided opinions about its origin: some believe that it came to the Polish-Lithuanian Commonwealth in the 16th century from Italy, while others believe that it is a traditional Lithuanian dish.

Step-by-step recipe for fried potato zraz with meat

The whole trick and complexity of preparing this dish lies in the correct preparation of the ingredients. The potatoes should be well mashed and warm so that they stick together easily, and the minced meat should not be very fatty, otherwise the dish will be heavy on the stomach.

Peel the potatoes and wash them thoroughly, cut them into quarters and immerse them in hot water to boil. If you put it in cold water, the potatoes will be less sticky.

We wash the meat, cut it into pieces and pass it through an electric meat grinder. You can speed up the process and buy ready-made minced meat, but then you will not have confidence in the quality of the prepared product.

We drain almost all of the potato brine, leaving just three to four spoons. Mash with a masher, add flour, eggs and dill. The number of eggs may vary, check the consistency of the potato dough.

Peel the onion and chop it into cubes, fry it in vegetable oil, add the minced meat, add some salt and fry until half cooked. Roll the potato mass into a sausage, cut into small cubes, like dumplings, and press with the palm of your hand. Place the minced meat on one half, cover the other half and secure the edges tightly.

We crush the semi-finished product in our palms, dip it in flour and fry it in melted butter.

How to steam a dish

Components:

• Potatoes – 5 pcs.;
• Chicken breast – 2 pcs.;
• Onion – 1 pc.;
• Flour – 5 tbsp. l.;
• Egg – 1 pc.;
• Salt - to your taste;
• Butter (fat) – about 100 g;
• Olive oil – 2 tbsp. l.

Cooking time: 45 minutes.

Calorie content: 85 Kcal/100 g.

Place chicken breast into boiling water, add a little salt and add a small piece of onion. We peel the potatoes and also set them to boil. It needs to be well boiled and soft.

Drain the water, transfer the clubs into a blender container and puree them, adding butter and egg a little at a time. When the mass becomes more homogeneous, add flour and mix well with a spoon. Leave to cool.

Peel the onion and sauté in olive oil. We take the meat out of the broth, divide it into strips and grind it in an electric meat grinder. Mix with fried onions and add some salt.

We form small cakes from the puree, put the filling in the middle, form zrazy with wet palms and place them on a special steamer rack. We activate the electrical device, pour water into the container, set up tiers with zrazy and turn on the timer for twenty minutes.

You can add fresh herbs to the chicken broth and serve along with potato zrazy and low-fat sour cream.

Unforgettably delicious potato zrazy with meat filling in the oven

This dish will appeal to housewives who like to cook something unusual and original from simple ingredients. Zrazy baked in an electric oven has a crispy crust and juicy filling. You can add hard cheese to them, but this is optional.

Components:

• • Potatoes – 1 kg;

• Onion – 2 pcs.;
• Veal – 300 g;
• Breadcrumbs – packaging;
• Egg – 1 pc.;
• Flour – 4 tbsp. l.;
• Butter (not spread) – 100 g;
• Unrefined oil – 4 tbsp. l.;
• Salt - to your taste.

Cooking time: 85 minutes.

Calorie content: 114 Kcal/100 g.

Wash the potatoes well and put them in boiling salted water to boil in their skins. Check readiness with a toothpick or fork. Wash the meat and dry it with kitchen paper towels.

Cut into slices and twist in a meat grinder. Peel the onion and grind it in a blender. We put oil in a saucepan and fry the onion porridge, add minced meat, seasonings, salt and cook for ten to fifteen minutes, stirring all the time so as not to burn.

Peel the potatoes, mash them with a masher, beat the egg, add flour and butter. Leave to cool. Roll it into a thick long sausage, pluck small balls and form potato pies, filling them with minced meat and onions. Cover with breadcrumbs and place in a small roasting pan. Let it bake for twenty minutes.

Find out how to cook it correctly, how the dish is healthy and who is recommended to eat it.

How to make potato zrazy with mushrooms and minced meat

One of the classic food combinations is potatoes, mushrooms and meat. In this dish they act as a single whole and it turns out quite tasty and satisfying. It’s better to look for and use fresh forest mushrooms rather than greenhouse mushrooms, then the taste will be simply divine.

Components:

• Porcini mushrooms – 300 g;
• Potatoes – 6 pcs.;
• Onion – 2 heads;
• Carrot – 1 pc.;
• Butter – 50 g;
• Young beef – 450 g;
• Egg – 1 pc.;
• Salt, pepper - according to your desire and taste.

Cooking time: 70 minutes.

Calorie content: 165 Kcal/100 g.

Boil the potatoes until fully cooked. Wash the mushrooms well in water and chop into cubes. Fry in sunflower oil. We twist the meat in a meat grinder, after cutting it into pieces.

We clean and chop the vegetables, sauté in oil, add minced meat, mix well and fry for twenty minutes. Lay out the mushrooms, add some salt, sprinkle with pepper and mix. Turn off the gas and leave to cool.

Mash the potatoes, stir in butter, egg, flour and let stand for five to ten minutes to cool and form gluten.

Roll out the potato dough, separate small flat cakes, flatten them on your palm, stuff them and immediately seal the edges. To keep them well, you can moisten them with oil or water.

Dip the semi-finished products in flour and fry in hot oil until they have a beautiful brownish color.

It is recommended not to add salt to the water when boiling potatoes, but to add it along with flour and egg. You will get a delicious crispy crust if you dip the semi-finished product in an egg and then in breading. Very tasty and dietary zrazy are made with fish filling.

Bon appetit!