Dough for potato zrazy. Potato zrazy - a wide variety of fillings for potatoes

Zrazy with meat - hearty meal which is easy to prepare at home. Choose the best recipe!

Potato zrazy with meat, in my opinion, the most the best combination everyone's favorite potatoes and delicious meat. Of course, you can just serve goulash puree to the table, but you must admit that there is something different from standard food that is much more interesting.

Potato - 1 kg
Minced pork - 0.5 kg
Onion - 2 pcs.
Salt - to taste
Ground pepper - to taste
Flour - 250 grams
Butter - 50 grams
Vegetable oil for frying - 50 ml
Sour cream - 100 ml

Boil the peeled potatoes in salted water until tender. Drain the water and mash it by adding it to the potatoes butter.

fry minced pork in a pan until half cooked (about 10-15 minutes), add finely chopped onion and fry everything together for another 10 minutes.

Add 150 grams of flour to the cooled puree and knead the dough. Do not add eggs, sour cream or even more butter to potatoes. In this case, the puree can become very liquid and it will be very difficult to form zrazy from it. Sprinkle the board with the remaining flour, grease your hands with vegetable oil and roll out round cakes. Place 1-2 teaspoons of minced meat in the center of the tortilla.

Form a neat cutlet and seal the edges.

Fry potato zrazy in a pan for 2-3 minutes on each side until a beautiful golden crust appears. Best served hot, with a tablespoon of sour cream added to each serving.

Recipe 2: potato zrazy with meat

Potato zrazy, which are a kind of pancakes with filling, are national dish in the cuisines of several Eastern European nations. The opinions of historians about its origin are divided: some believe that it came to the Polish-Lithuanian Commonwealth in the 16th century from Italy, while others believe that this is a traditional Lithuanian dish.

Potato - 6 pcs.;
Pork tenderloin - 400 g;
Onions - 2 heads;
Butter (fatty) butter - 150 g;
Eggs - 2 pcs.;
Flour - 2 tbsp. l.;
Dill - a bunch;
Salt - to taste;
Any sunflower oil - 2 tbsp. l.

Peel and carefully wash the potatoes, cut into quarters and immerse in hot water 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 minced meat, but then you will not have confidence in the quality of the prepared product.

We drain almost all the potato brine, leaving literally three to four tablespoons. Mnem crush, add flour, eggs and dill. The number of eggs may vary, see the consistency potato dough.

We clean the onion and chop it into cubes, fry in vegetable oil, spread the minced meat, add some salt and fry until half cooked. We roll the potato mass into a sausage, cut into small cubes, like on dumplings, crush with the palm of our hand. We put minced meat on one half, cover the second and fix the edges tightly.

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

Recipe 3, step by step: beef zrazy

Beef zrazy is a simple traditional Slavic meat dish cooked in reverse. If classic zrazy is cooked by wrapping meat stuffing in potato dough, then we will wrap these zrazy in pieces of beaten beef.

Incredibly tasty and satisfying, these beef chops will turn out if you cook them at home and serve with a side dish of cooked green beans and cauliflower. In the process of cooking zrazy, we will also cook very thick and delicious sauce to them.

Step by step cooking recipe beef slices with a photo below. He will tell you in detail about each stage of cooking, and also demonstrate them clearly. As meat for such zrazy, you can use not only beef, but also pork or chicken fillet. Depending on the chosen meat, you will change not only the cooking time, but also the corresponding spices. The filling will be very satisfying and very tender thanks to butter. During the frying process, the beef will take on a dense and crispy crust, and as a result of stewing it will become very tender.

These zrazy with beef are perfect for lunch or dinner.

Let's start cooking.

beef tenderloin - 450 gr
onion - 2 pcs
butter - 50 gr
breadcrumbs - 2 tbsp.
refined vegetable oil- 30 ml
wheat flour - 30 gr
salt - ½ tsp

We cut all the beef we have into fairly thin plates along the fibers. We put the sliced \u200b\u200bpieces on top of the cling film, cover the meat on top too cling film. Beat the beef with a wooden kitchen mallet. The presence of the film will not allow the hammer to spoil the texture and surface of the meat.

We clean the onion from the husk, wash it and cut it finely enough.

Pour the onion slices into a deep bowl, add the butter cut into small pieces and the indicated amount of breadcrumbs to it. Mix all ingredients thoroughly. The butter should be slightly melted, so just let it sit at room temperature before you start cooking.

We spread the resulting filling in the center of each piece of beaten beef, evenly distribute it over the surface and wrap the meat in a kind of rolls. You can fasten the edges of the meat with a regular toothpick, as shown in the photo.

Heat up a frying pan with a little vegetable oil meat rolls with the filling, roll out in wheat flour and send to hot oil.

You need to fry such rolls on each side, quickly and over high heat until a confident golden brown.

In a deep saucepan, put the rest of the sliced \u200b\u200bof the onion and oil in breadcrumbs. There we also send beef rolls fried in a pan.

Fill the ingredients with water room temperature, salt to taste. We cook the ingredients in the stewing mode under a closed lid until the meat is soft and the aromatic sauce thickens.

We serve the finished dish and serve it hot with a side dish of green beans and cauliflower. Zrazy beef is ready.

Recipe 4: how to cook zrazy with meat

Mashed potatoes 300 gr
Chicken egg 1 pc
Flour 2 tbsp
Salt to taste
Minced pork 100 gr
Onion 1 pc
Black pepper to taste

We make the filling, for this you need to fry the minced meat mixed with chopped onion, salt and pepper in a heated pan with vegetable oil.

Add salt, egg and flour to the puree.

Mix everything.

Grease your hands with vegetable oil, or sprinkle with a little flour. put mashed potatoes in the palm of your hand with a spoon, stuffing in the middle, and mashed potatoes again on top.

We form zrazy in the form of pies.

In a heated pan with vegetable oil, fry the zrazy, on both sides until golden color.

Recipe 5: zrazy with meat in the oven (step by step)

Zrazy - stuffed potato cutlets, dish Ukrainian cuisine. They are cooked with fish, eggs, mushrooms and meat. Potato zrazy with minced meat are very juicy and satisfying, they can be quickly fried in a pan and baked in the oven.

Potatoes 7 pcs.
Minced pork 500 gr
Flour 1 cup
Breadcrumbs ½ cup
Carrot 1 pc.
Onion 1 pc.
Chicken egg 1 pc.
Garlic 1 clove
Parsley 3 sprigs
Vegetable oil
Ground pepper

We clean the potatoes, boil until tender, drain the liquid and knead with a crush. Cool down.

In oil (2 tablespoons) over medium heat, fry the finished minced pork until the liquid evaporates. Lay out on a plate.

Add more oil to the pan, fry the chopped onion with grated carrots, chopped garlic and add the prepared minced meat to the vegetables. Salt and pepper.

Remove from heat, spread the chopped parsley, mix and cool. The stuffing for zraz is ready.

Put the mashed potatoes in a saucepan, add flour, egg, salt and mix well.

Sprinkle the palms with flour, take 2 tablespoons with a slide of the potato mixture and form a cake. In the middle we lay out the prepared filling and fasten the edges.

We give the zrazy a rounded shape and roll in breadcrumbs.

In portions, fry the zrazy with minced meat in oil over high heat on both sides and spread on a greased baking sheet.

We send it to a preheated oven at 210 degrees for 10-15 minutes. During this time, all potato cutlets will warm up evenly, the filling will soak the dough and the zrazy will turn out to be very juicy and fragrant.

Zrazy can be cooked with minced chicken, turkey and beef. They can be supplemented with any herbs and spices to taste.

Recipe 6: potato zrazy with meat in a pan

Potato zrazy with minced meat are a kind of "cutlets" of boiled potatoes with meat filler. From the plastic potato mass we will form cakes, add the filling and bring the blanks to fully prepared. The taste of the dish will largely depend on the type of minced meat chosen. Both juicy pork and lean beef, but to get impeccable taste it is better to mix these types of meat.

Zrazy can be either boiled in boiling salted water or fried in oil. In our example, we will prefer the second option.

potatoes - 800 g;
flour - 3 tbsp. spoons;
breadcrumbs - 4-5 tbsp. spoons;
egg - 1 pc.;
chopped meat(pork + beef) - about 200 g;
bulb - 1 pc.;
salt, pepper - to taste;
vegetable oil - about 50 ml.

We wash the potato tubers, peel and cut into quarters or just slices of approximately the same size. Pour in water and cook at a moderate boil until soft.

In the meantime, prepare the filling for potato zrazy. After removing the husk, finely chop the onion and fry for 2-3 minutes in vegetable oil.

To the already soft onion, load the minced meat. For even frying, break the meat mass into small pieces with a culinary spatula. Fry over moderate heat until minced meat is fully cooked. Season the meat filling for zrazy with salt and pepper to taste.

Drain the water from the boiled potatoes, transfer the potato slices to a separate bowl and wait 10 minutes for the heated tubers to cool a little.

We drive into warm, but no longer hot potatoes a raw egg and begin to grind the mass into a homogeneous smooth puree.

Gradually add the flour, carefully kneading the potato dough with a spoon. The mass will turn out soft and plastic. In this case, the dough will stick to your hands - as it should be! It is not worth increasing the dosage of flour, otherwise it will “kill” potato flavor and the dish will not be as tasty.

With palms moistened in water, we form a small flat cake from the potato mass. In the middle we place a portion of minced meat.

We fasten the edges, forming an oblong blank and hiding the filling inside. Roll the resulting potato "patty" in breadcrumbs. We do the rest of the cuts in the same way.

We cover the bottom of a large thick-bottomed frying pan with a thin layer of vegetable oil. Warm up well, and then lay out our semi-finished products on a hot surface. Fry on both sides over moderate heat until an appetizing “tanned” crust is formed.

Serve potato zrazy with minced meat hot or at least warm. Since the dish already combines both meat and garnish, no additions to it are required. Upon request, you can submit hearty meals fresh vegetables, greens or light salads. And potato zrazy with minced meat is in perfect harmony with sour cream.

Recipe 7: potato zrazy with minced meat

If suddenly you are tired mashed potatoes with cutlets, we advise you to diversify your menu and prepare a tasty and hearty dish - potato zrazy with minced meat, step by step recipe with a photo of which is set out below. it simple dish prepared from traditional products, but at the same time contains unusual ingredient. The meat filling contains kefir, which gives the filling a special juiciness and softness.

potatoes - 1 kg;
egg - 1 pc.;
flour - 5-6 table. spoons;
minced meat - 300 g;
kefir - 50 ml;
onion - 150 g;
carrots - 100 g;
greens;
vegetable oil - 100 ml;
salt;
spices.

First you need to prepare everything necessary products. Any minced meat is suitable for this dish, but it is best to use mixed minced meat from pork and beef. Kefir can be taken in any fat content. Oil for frying is desirable to take refined. As spices, you can use curry seasoning, turmeric, coriander, a mixture of peppers.

Peel and wash all vegetables - onions, potatoes and carrots. Cut the potatoes into large cubes and boil in salted water until tender. Finely chop the onion, and rub the carrots on a fine grater. Wash greens thoroughly and chop.

Pour a little sunflower oil into a frying pan, pour onion and brown it. Then put minced meat into the pan, salt, sprinkle with spices and fry it together with onions. After that, lay out the carrots, and after a few minutes - the greens. Pour kefir into slightly cooled minced meat and mix everything well.

Drain water from boiled potatoes, crush it with a masher so that no lumps remain. Beat the egg and pour 3 tablespoons of the sifted flour, then mix the potato mass thoroughly. If desired, you can also pour a little spice into the potatoes. For example, add 0.5 teaspoon of turmeric. She will give finished product nice yellow color.

Sprinkle the board with flour. Take a tablespoon with a slide of potato dough, roll a ball out of it. Then flatten it into a pancake about 1 cm thick, in the center of which put about 2 teaspoons of filling. Gently connect the edges of the pancake and blind them. Ready-made blanks are immediately folded onto a board sprinkled with flour.

Pour a little sunflower oil into a frying pan and heat it well. Put the blanks in the pan and fry them on both sides until crispy crust. In this case, you can not close the lid, fry over medium heat.

It is better to serve zrazy on the table in warm form. You can decorate them with herbs and serve with vegetables, adjika or ketchup.

Now you know how to cook potato zrazy with minced meat in a pan.

We wish you all bon appetit!

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

How to cook potato zrazy

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

Potato dough for zraz

Make hot potato zrazy. Remember that the cooled puree loses its ability to stick together well. Add eggs and flour to the dough. With the use of 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 can interfere with frying.

Stuffings for potato zrazy

Often the filling for potato zrazy is made with mushrooms, meat (usually in the form of minced meat). Keep in mind that it is desirable to use foods that go well with potatoes. Often the components are pre-fried until golden brown. It can be chopped sausages, sausage, vegetables, onions. For taste, it is worth adding spinach, parsley, dill, and other herbs.

Potato zrazy recipes

Zrazy is an excellent solution for those who want to “free the refrigerator” from some products. For example, housewives often need to somehow apply "yesterday's" puree. Add a few ingredients to it and you can start frying cutlets. AT different countries use truly unusual ways cooking potato rolls(can be found online different photos). Taste qualities depend not so much on the products, but on the method of creating the dish.

Mashed potato zrazy

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

If you are interested in the question of how to cook potato zrazy, then read the description below. Even people with no experience in cooking can cope with this dish. For the filling, almost any product is suitable (you can add a little fresh vegetables, fresh herbs). The dish can be eaten both hot and cold. Its taste remains unchanged even several hours after preparation.

Ingredients:

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

Cooking method:

Combine mashed potatoes, egg, flour, curry, salt.
Make balls, roll them in breadcrumbs, fry.

With mushrooms

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

Many people may be interested in the question of how to cook zrazy stuffed with mushrooms. Use specified product frozen, dried, fresh. Add chopped mushrooms to the filling. It is worth putting greens (an excellent version of a dish with green onions, spinach, parsley, dill), spices (it is delicious to put pepper, curry, coriander). Such zrazy (their photos can be seen on separate resources) are made quickly and easily.

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:

Fry chopped mushrooms (can be passed through a meat grinder).
Finely chop the onion, fry. Combine it with mushrooms, salt, spices.
Mix mashed potatoes, spices, salt, flour. Blind balls (take the base in small pieces), put fried mushrooms in them ( mushroom stuffing take 1 tbsp. l. for one cake).
Roll zrazy from mashed potatoes in breadcrumbs, fry over low heat.

With meat

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

Many housewives are interested in how to cook a dish with meat or minced chicken. AT this case for stuffing should be used fried minced meat with onions (if desired, you can make minced meat from fish). This addition makes the zrazy unusual. When forming balls, problems can arise because the dough is sticky. So that it does not stick to your fingers, pre-moisten your hands in cold water.

Ingredients:

minced meat (can be done 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:

Combine fried onion with raw minced meat(meat, fish or chicken fillet), add salt. Fry everything together.
Mix puree, egg, salt. You need to pepper the mixture. Make "patties", put meat stuffing in them.
Fry cutlets (balls with a golden crust should turn out).

with cabbage

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

This dish is willingly made today by many housewives, especially lovers meatless recipes. It gained great popularity due to its simplicity. You will spend relatively little time on cooking potato zrazy. In addition, cabbage and potatoes complement each other wonderfully. It is delicious to add fresh cabbage to the filling (but it can also be sauerkraut, then the zrazy will turn out to be more juicy).

Ingredients:

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

Cooking method:

Combine chopped cabbage, fried onions, carrots, salt, herbs.
Mix mashed potatoes, egg, flour, salt, spices (you can make a base with vegetable oil). Make rolls, put a tablespoon of filling in each.
Roll the zrazy in breadcrumbs. Lay the cakes on hot pan with butter, fry until golden brown.

With onion and egg

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

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

Ingredients:

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

Cooking method:

Fry half the onion, mix it with boiled, grated eggs.
Mix the potato mass, half the chopped onion, egg, flour, salt, spices. Make balls, put the onion-egg filling inside (each ball should take the shape of a pie).
Roll potato zrazy in breadcrumbs, fry in a 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 tea, dinner.
Cuisine: Russian, Belarusian.

This recipe will appeal to those who follow a special diet (for example, not all people can eat eggs, meat). In addition, vegetarians will also appreciate this cooking method. Very tasty, tender balls are obtained. You can add eggs if you like, but it will be delicious without them. The filling is recommended to be made from Adyghe cheese, greens. Delicious to eat cutlets with sour cream.

Ingredients:

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

Cooking method:

Mix grated or chopped cheese, herbs, spices, salt (if the cheese is fresh).
Grind with a blender boiled potatoes, add turmeric, flour (the consistency of a tight dough should be obtained). Make pies, put the filling inside (1 tbsp in each ball).
Fry cutlets (readiness check by the presence of golden brown).

without 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 tea, dinner.
Cuisine: Russian, Polish.

This method of cooking is very simple, low-cost. The dish comes out low-calorie, tasty. It will certainly enrich your menu. To make the cutlets unusual, add all kinds of spices (curry, zira, coriander, turmeric, asafoetida), greens to the dough, filling. Complete the recipe with vegetables, mushrooms. To give the dish more satiety, you can use minced meat (chicken, beef, pork).

Ingredients:

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

Cooking method:

Puree is mixed with spices, salt, herbs. Should work dense dough.
Roll into balls, roll them in breadcrumbs, flatten a little (each ball should take the shape of a cutlet).
Fry the "patties" until golden brown, serve with mushroom sauce or sour cream.

Without stuffing

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

This and the previous ways to create "pies" are similar. They should be used in cases where there is no time to spend a long time in the kitchen. Great option to create an excellent breakfast. You can experiment with adding various seasonings, vegetables (carrots, onions, cabbage) to the dough. Remember that all ingredients should be finely chopped.

Ingredients:

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

Cooking method:

Make mashed potatoes. Mix it with flour, salt, chopped herbs, spices, fried onions, carrots.
Make balls out of the mass (you can use breadcrumbs for breading), 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 tea, dinner.
Cuisine: Russian, Polish.

It's not a problem if there is puree left over from lunch or yesterday. Use it to make healthy rolls. This recipe will especially appeal to those who follow the figure. You don't need to fry the balls. They bake great in the oven. It is worth noting that it is not necessary to use flour for vegetable cutlets. Absence this component makes the dish more tender.

Ingredients:

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

Cooking method:

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

Video

In potato zrazy with meat there is everything that a hospitable hostess can wish for: inexpensive ingredients, great taste and even juicy stuffing as a "highlight". In fact, these are the same potato cutlets, but with a rich internal content. They are a little more difficult to prepare, but worth the effort. Especially if a saucepan with yesterday's mashed potatoes is idle in the refrigerator, which, as practice shows, no one will eat, but it's 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 a photo will not only tell and show how to form “pies” from an unyielding “dough”, but also which potatoes are better to choose so that there are no unpleasant surprises.

Required products:

For potato base zraz:

For filling:

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

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

Cook with pleasure!

Potato zrazy are also often found under the name "potato". It's very simple, but at the same time unusual dish that all family members will love. If you vary the recipe interesting ingredients, then zrazy can be used for a festive feast instead of the usual mashed potatoes.

Potato zrazy is made from dough, the basis of which is ordinary mashed potatoes. At the same time, liquid is not added to it, but eggs, butter, flour and, if necessary, starch are placed. It is enough just to boil the potatoes, crush them with a crush or pass through a meat grinder, then add the indicated ingredients and knead the dough.

basis palatability zrazy serves as a filling, which can be very diverse. For it, all types of meat or fish are used in the form of minced meat, sausages, hard or Adyghe cheese, mushrooms, fresh and pickled vegetables. Thus, you can endlessly experiment with this dish, using the proposed recipes, or creating your own culinary masterpieces.

Zrazy are formed very simply. From the potato dough you need to make flat cakes and add the filling to them, then wrap them like a regular pie. You can also give them more interesting shape. For example, make zrazy in the form of a bagel.

Zrazy are cooked in a frying pan or in the oven until a golden crust forms on them. Usually this process takes a little time, since all the ingredients are pre-cooked.

Serve potato zrazy with sour cream or any other delicate sauce.

Since all the ingredients for this dish are prepared in advance, baking in the oven will take very little time. It is important to monitor the dough during the preparation process. It should be viscous and well molded. If suddenly it is not possible to blind the zrazy, you should add a little more starch to them. Meat is better to take fatter, such as pork or beef. With minced chicken, the zrazy will be dry.

Ingredients:

10 potatoes;
2 eggs;
400 g of boiled meat;
1 ½ st. l. flour;
1 ½ st. l. starch;
1 onion;
Salt pepper.

Cooking method:

Peel the potatoes, boil until cooked, ceiling.
Add 2 yolks, flour and starch to the potatoes, knead the dough.
Also boil the meat in a separate saucepan and pass through a meat grinder.
Cut the onion into cubes, fry in a pan with vegetable oil until transparent.
Combine boiled meat and onion, mix.
Make medium-sized round cakes from potato dough and put meat with onions in the middle of each.
Form zrazy, as in the photo, and fry them until light golden brown in a pan.
Transfer the zrazy to a baking sheet and bake in an oven preheated to 180 degrees for 20 minutes.

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Potato zrazy with mushrooms is one of the most favorite dishes among fans of vegetarian food. It does not contain meat ingredient yet very tasty and nutritious. Cabbage gives it more fresh taste, and pickled cucumber - piquant sourness. You can use phrases like full meal or serve with meat or fish, as a kind of side dish.

Ingredients:

500 g potatoes;
100 g of champignons;
200 g cabbage;
50 g flour;
1 carrot;
50 g butter;
4 tbsp. l. vegetable oil;
1 egg;
1 pickled cucumber;
1 st. l. chopped dill;
Salt pepper.

Cooking method:

Peel the potatoes, boil them for 20-25 minutes in salted water.
Mash the boiled potatoes until mashed, beat eggs into it, add flour and butter.
Season the dough with salt to taste and mix well until smooth.
Finely chop the mushrooms and pickled cucumber, finely chop the cabbage, grate the carrots.
Pour 2 tablespoons of vegetable oil into a frying pan, heat.
Put cabbage and carrots in a pan, fry for 10 minutes, stirring occasionally.
Add mushrooms, continue cooking for another 10 minutes.
Salt and pepper the contents of the pan to taste, add cucumber and dill, mix.
Cook for 2 more minutes, then remove the pan from the heat.
Make potato cakes, put a tablespoon of filling on each and blind the edges.
Fry the zrazy in the remaining 2 tablespoons of vegetable oil on both sides for 3-4 minutes.

An excellent lunch option for the whole family, which can be prepared from the most available products. This dish is best served hot with fresh sour cream. You can also decorate ready-made zrazy with finely chopped greens. Meat for minced meat should be chosen at your discretion, taking into account its characteristics during cooking.

Ingredients:

1 kg of potatoes;
250 g of meat;
½ onion;
2 tbsp. l. butter;
4 eggs;
Salt pepper.

Cooking method:

Boil potatoes in salted water, pass through a meat grinder.
Add 2 eggs, salt and pepper to the potatoes, mix well.
Boil the meat, then make minced meat out of it.
Hard boil eggs, cool, cut into cubes.
Chop the onion and fry until tender.
In one bowl, combine minced meat, onion and boiled eggs. Add salt and pepper to taste.
Make cakes from potato dough, lay out the filling and form "cutlets".
Fry the zrazy in a heated frying pan with butter on both sides until golden brown.

come up with more simple stuffing for zraz is simply impossible. Despite this, they turn out to be very tasty and juicy, perfectly satisfy hunger. You can serve the dish not only with sour cream, but also with any other sauce that you like. You can add 200-300 g of champignons to the recipe to make the zrazy more nutritious and interesting.

Ingredients:

1 kg of potatoes;
2 onions;
1 egg;
2 cloves of garlic;
1 glass of sour cream;
3 art. l. flour;
30 g butter;
Parsley;
Salt pepper.

Cooking method:

Peel both onions, finely chop and fry until tender in vegetable oil.
Add chopped garlic to the onion, fry a little more, and remove the pan from the heat.
Boil potatoes, mash with butter.
Let the potatoes cool a little, then beat the eggs into it and pour in the flour, knead the dough.
Roll the dough into equal balls, knead them with your hands into flat cakes.
Put fried onions on each cake, form zrazy and flatten them a little.
Fry the zrazy until golden brown in a well-heated pan over medium heat.
Serve the finished dish with sour cream and finely chopped parsley.

Now you know how to cook potato zrazy according to the recipe with a photo. Enjoy your meal!

Potato slices are lovely way make a full-fledged second course from ordinary mashed potatoes, which can become a homemade dinner or one of the treats at holiday table. You can add all your favorite ingredients to this delicacy, experimenting with flavors and combinations to your liking. Whichever recipe you choose, before preparing potato zrazy, pay attention to the following recommendations:
To make the dough better molded, it is better not to remove the peel from the potatoes during cooking. This will help retain more starch;

When chopping potatoes, try to get rid of all the lumps as much as possible. The easiest way to do this is with a blender or meat grinder;

Meat in zrazy should be put only ready-made (fried or boiled), otherwise it will not have time to fry during the cooking process;

It is important that there is practically no liquid in the potato dough. To do this, drain the water from ready potatoes, and then return the saucepan to low heat so that the remaining moisture evaporates;

Before making zrazy, the dough and filling should be allowed to cool slightly.

If you have after yesterday's dinner or festive feast left mashed potatoes, then the next day you don’t have to puzzle at all how to feed your family. We offer you a recipe for a dish that surprisingly combines simplicity, cheapness and amazing taste. We will cook zrazy from mashed potatoes.

Below we consider the option without filling. But if you have time and desire, then you can put minced meat, finely chopped, in the middle of each zrazy smoked bacon(sausage, sausages) stewed cabbage, pieces boiled chicken, liver, fried mushrooms or stuffing from boiled eggs With green onions. Very juicy and tasty zrazy are obtained if you add a piece of dill oil inside. It is done in an elementary way: soft butter is mixed with fresh dill, after which it freezes in the refrigerator.

Taste Info Second potato dishes

Ingredients

mashed potatoes - 10-12 tbsp. l.;
chicken egg - 1 pc.;
white wheat flour - 2 tbsp. l.;
cheese hard varieties- 50 g;
salt and ground black pepper - to your taste;
nutmeg(ground) - a pinch;
vegetable oil - 100 ml;
breadcrumbs or wheat flour - for rolling.

How to cook zrazy from mashed potatoes without filling

Yesterday's mashed potatoes are perfect for making potato zrazy. It is desirable that it be thick and homogeneous without lumps.

Transfer the puree to a bowl and mash it well with a fork, beat in the egg. Now gradually add the flour, depending on the stickiness of the potatoes, you may need a little more or less than indicated in the recipe. Gently knead the dough, its consistency should be of medium density (it does not fall from a spoon, but holds).

Potato dough for zraz is ready. If you wish, you can diversify its taste with all sorts of aromatic additives. For example, shabby on fine grater melted or hard cheese. From spices, you can add ground black pepper and nutmeg. Great for any fresh herbs(parsley, basil, dill). But be careful with salt, do not overdo it, for sure, yesterday, when you prepared mashed potatoes, you already salted it.

With wet hands or a spoon, pick up some potato dough, shape into a round or oval cake, roll in breadcrumbs or flour. It would be even better to dip each cake in an egg before rolling. Prepare all the zrazy in this way and you can start frying them.

Pour vegetable oil into a frying pan, put on fire and heat well. Transfer the zrazy and fry over medium heat on both sides until browned.

Transfer the finished potato zrazy from the pan first to a paper towel so that it absorbs the rest of the oil. And then post it on beautiful dish and serve to the table.

When serving, zrazy goes well with sour cream, fried mushrooms, vegetable cutting or a light salad. It would be ideal if you prepare a sauce for them - tomato, mushroom, mayonnaise with pickled cucumbers, bechamel, sour cream, garlic and fresh herbs.