Potato zrazy are a kind of filled pies that are not prepared from simple test. It is based on mashed potatoes prepared in a special way. You can use any fillings to suit your taste. Here are step-by-step recipes potato zraz with the most delicious filling.
Potato zrazy - general principles of preparation
Young potatoes will not work for zraz. The vegetable must be taken mature, or stale. The tubers are boiled in their skins or peeled, but not finely chopped, then filled with water and boiled. All water must be drained from boiled potatoes; no liquid should remain. Next, it is crushed until smooth. The mass will not quite look like puree, it will turn out thick. Eggs are added to it, but not always. The consistency is adjusted with flour. Place 2-4 spoons per kilogram of potatoes.
What fillings can be used:
Mushrooms, vegetables;
From meat or poultry;
From cheese, eggs;
From fish;
Sauerkraut, pickles, olives;
From sausages, sausages, smoked meats.
The filling is brought to full readiness. Potato dough is used to make pies with minced meat, in a classic shape or in the form of cutlets. Then the products are breaded in bread crumbs or simply in wheat flour.
Zrazy is often prepared in a frying pan, simply fried on both sides. But they can also be baked in the oven; there is a recipe below. Serve the dish immediately while it is hot. When cold, potato zrazy is not as tasty.
Potato zrazy: step-by-step recipe with mushrooms
Step-by-step recipe for potato zrazas with mushrooms. You can use honey mushrooms, champignons or any other types. It is better to cook the potatoes in advance so that they dry out a little.
Ingredients
1 kg of potatoes;
300 g mushrooms;
70 g onion;
Oil and spices;
Preparation
1. Peel the potatoes, cut each tuber in half, and place in a saucepan. Pour water, add a few sprigs of parsley or dill, throw in a bay leaf, peppercorns, and boil. But don't overcook it. The pieces should remain dense. At the very end you need to add some salt.
2. Pour the water out of the pan immediately so that the vegetable does not become saturated. Transfer the potatoes to a large bowl and leave to cool for an hour, more if possible. Let the vegetable dry on top.
3. Let's make the filling. We cut the mushrooms into pieces; there is no need to make them large. Place in a frying pan with oil and fry lightly. If the mushrooms are collected in the forest, then before that they must first be boiled in a saucepan with water, and you can also add spices. Then drain the water, chop the mushrooms, and fry.
4. Peel the onion, cut into small cubes, add to the almost finished mushrooms and fry everything together for a couple of minutes.
5. Season the filling with spices to your taste. Usually it's salt and pepper. But the addition of herbs is welcome; you can squeeze out a clove of garlic or add a spoon tomato paste. Stir thoroughly and leave to cool.
6. Return to potatoes. It needs to be crushed. You cannot use a food processor for this, only a masher or run the vegetable through a meat grinder with a fine mesh. Grind in any convenient way until smooth, there should be no lumps left.
7. Add to potato dough an egg and two tablespoons of flour, mix thoroughly, there is no need to add spices to it, as they can burn when frying. The potato dough itself will be aromatic, since laurel and herbs were added to the pan during cooking. You can taste the salt and add if necessary.
8. Sprinkle a little flour on the board.
9. Pinch off a piece of potato dough or scoop it with a spoon, flatten it into a neat flat cake on a floured palm, and put a little mushroom filling in the center.
10. Pinch the edges and form a pie. Flatten the shape with your palms. Place on a floured board.
11. Blind the remaining zrazy with this method mushroom filling. Place it on the board.
12. Heat vegetable oil in a wide frying pan.
13. Take one at a time, flatten it to a thickness of two centimeters, and carefully place it in heated oil. Do the same with the rest of the formed products.
14. Fry the potato zrazy first on one side until golden brown, then turn over and cook the second side.
15. Place the dish on a flat plate, serve with sour cream, garnish with herbs.
Potato zrazy: step-by-step recipe with cheese and egg in the oven
This dish is not very high in calories, as it is baked. Step-by-step recipe for potato zrazas in the oven with a very tasty filling. But if you wish, you can also prepare a dish with mushrooms, chicken or meat, and vegetables. Everything will work out too.
Ingredients
A kilogram of potatoes;
2-3 spoons of flour;
2 spoons of milk;
120g cheese;
1 clove of garlic;
5 sprigs of dill;
Spices, a little oil.
Preparation
1. Boil the potatoes in the usual way, but do not overcook. Remove all water, cool the tubers and chop. Let it cool a little.
2. Boil two hard-boiled eggs on the stove; they are needed for the filling.
3. One a raw egg break, remove the yolk, it is needed for lubrication.
4. Combine the separated white with one whole egg, shake with a fork and pour into the chopped potatoes. Season the dough with flour, stir.
5. Cut boiled egg cubes or grate into a bowl.
6. Grate the cheese too, you can immediately grate a clove of garlic. Add chopped dill, add salt and thoroughly stir the prepared filling. If the cheese is dry, you can add a spoonful of sour cream or mayonnaise, it will turn out even tastier.
7. Separate 1.5 spoons of potato dough, make a flat cake, put a little cheese and egg filling in the center, make a pie.
8. It is not necessary to flatten the zrazy that will be baked in the oven. You can leave them round and plump. But we immediately give it a neat shape, transfer it to a greased baking sheet, and place the seam at the bottom.
9. Take the yolk. Which we put earlier, beat it with two tablespoons of milk or cream, brush all the zrazy on the baking sheet. We try to work on all the side parts so that they also brown nicely.
10. Since the filling and potato dough are almost ready, you just need to brown it well in the oven. Therefore, we place the oven in a preheated oven at 210-220 degrees for 10-15 minutes.
Potato zrazy: step-by-step recipe with minced meat in a frying pan
One of my favorite fillings is meat! The step-by-step recipe for potato zraza uses minced meat, you can take any kind, a mixture of beef with pork, poultry, lamb. In general, we make the filling to our taste, taking into account personal preferences.
Ingredients
800 g potatoes (peeled);
220 g minced meat;
5 tbsp. l. paneer crackers;
Onion head;
50 ml oil;
3-4 spoons of flour.
Preparation
1. Cut the peeled potatoes into four parts, put them in a saucepan, add water, but you don’t need to add a lot of liquid. Let it barely cover the vegetable to retain as much starch as possible. After boiling, add salt.
2. Place on the stove and cook until soft.
3. While the potatoes are cooking, make the filling. Cut the onion into cubes. Pour a spoonful of oil into the frying pan and start frying the vegetable. If you put the minced meat first, the onion will turn out like boiled. It's better to fry it a little.
4. After a couple of minutes, add to the pan chopped meat, stir with onions and fry together. The filling should be almost ready.
5. Add salt and pepper to the filling, if desired, add a little garlic or a spoonful of tomato paste, it will make the minced meat even tastier. Fry for a minute and turn off.
6. Drain the broth from the boiled potatoes; there is no need to leave anything extra in the pan. Remove the lid and cool slightly.
7. Mash the potatoes with a special masher.
8. Add one thing to it big egg or put a couple of small ones and stir.
9. First add two tablespoons of flour, add a little more if necessary. It should be a sticky dough.
10. Pour into a clean and dry plate breadcrumbs.
11. Pinch off a piece of potato mass. Flatten it in your palm to make a flat cake. Place some minced meat filling in the center.
12. Carefully gather the edges and form a pie. If desired, sharpen the edges.
13. Immediately transfer to a plate with breadcrumbs, sprinkle on top, carefully pick up and form immediately, pressing the breadcrumbs onto the potato dough.
14. We form all the other zrazy, trying to distribute the minced meat evenly. We'll post it on cutting board.
15. Pour oil into the frying pan. You don't need to add much, just a thin layer is enough. Place on the stove and heat it up. If the oil is not hot enough, the bread crumbs will begin to absorb it.
16. Flatten the zrazy and place several pieces on the frying pan. They shouldn't touch.
17. Fry on one side until golden brown crust.
18. Then turn over and brown the second side. There is no need to cover the pan.
19. Take it out rosy eyes on a plate lined with napkins. Remove excess oil and serve.
You can replace breadcrumbs with crushed saltine cracker or ground oatmeal. You can roll zrazy in semolina, add sesame seeds or nuts to the breading.
If the potato dough does not want to hold its shape and crumbles, then you can add another egg or a little potato starch.
The zrazy will be very beautiful and yellow if you pour turmeric into the potato dough or ready mixture curry.
If the potatoes are crumbly, then you only need to boil the tubers in their uniforms and do it in advance; you can keep them in the refrigerator for several hours, then grind them through a meat grinder.
Potato zrazas with meat have everything a hospitable housewife could want: inexpensive ingredients, great taste and even juicy filling as a highlight. 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):
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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 so that it completely covers 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. |
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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. |
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Along with onions, you can add carrots to the meat. The result will be standard and delicious 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. |
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In well-heated oil, sauté the onion until transparent. |
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Add mushrooms to it. Fry over medium heat until all the liquid has evaporated. |
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Then add minced meat. As an avid meat eater, I believe that better filling No for potato dishes - satisfying, tasty and simple. I had combined minced meat - pork and beef in equal proportions. You can only take pork. But minced lean beef or chicken breast I don’t recommend putting it in zrazy - it might 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. |
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Once the potatoes are cooked, drain them completely. Push him down. |
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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. |
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Salt and pepper the potato “dough” for the first time. |
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Add a few spoons 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. |
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When forming the 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. |
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Roll the workpieces in flour or unsweetened crushed crackers so that a crust appears during frying. |
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Fry the zrazy in sunflower oil until golden brown. To prevent the tender potato mixture from sticking to the bottom of the pan, warm it up well before cooking. vegetable fat. Fry the zrazy over low heat so that they are well baked inside. And for an appetizing one to appear golden crust, do not cover the pan with a lid. |
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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. |
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Cook with pleasure!
Potato zrazy are also often found under the name “kartoplyaniki”. This is a very simple, but at the same time unusual dish that will appeal to all family members. If you vary the recipe interesting ingredients, then zrazy can be used for a festive feast instead of regular mashed potatoes.
Potato zrazy is prepared from dough, the basis of which is ordinary mashed potatoes. At the same time, no liquid is added to it, but eggs, butter, flour and, if necessary, starch are added. Simply boil the potatoes, crush them with a masher or pass them through a meat grinder, then add the indicated ingredients and knead the dough.
basis taste qualities This is where the filling comes in, which can be very varied. All types of meat or fish in the form of minced meat are used for it, sausages, hard or Adyghe cheese, mushrooms, fresh and pickled vegetables. Thus, you can endlessly experiment with this dish, using the suggested recipes or creating your own culinary masterpieces.
The patterns are formed very simply. You need to make flat cakes from potato dough and add 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 is cooked in a frying pan or in the oven until a golden crust forms on them. This process usually takes a little time, since all the ingredients are pre-cooked.
Serve potato zrazy with sour cream or any other mild 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 cooking process. It should be viscous and mold well. If suddenly you can’t make zrazy, you should add a little more starch to them. It is better to take fattier meat, such as pork or beef. WITH minced chicken The eyes will be a bit dry.
Ingredients:
- 10 potatoes;
- 2 eggs;
- 400 g boiled meat;
- 1 ½ tbsp. l. flour;
- 1 ½ tbsp. l. starch;
- 1 onion;
- Salt pepper.
Cooking method:
- Peel the potatoes, boil until tender, and mash.
- Add 2 yolks, flour and starch to the potatoes, knead the dough.
- Boil the meat in a separate saucepan and pass through a meat grinder.
- Cut the onion into cubes, fry in a frying pan with vegetable oil until transparent.
- Combine boiled meat and onion, mix.
- Make medium-sized round cakes from the potato dough and place meat and onions in the middle of each.
- Form zrazy as in the photo and fry them until light golden brown in a frying pan.
- Transfer the zrazy to a baking sheet and bake in an oven preheated to 180 degrees for 20 minutes.
Interesting from the network
Potato zrazy with mushrooms is one of the most favorite dishes among fans of vegetarian food. It does not contain meat ingredient, but at the same time very tasty and nutritious. Cabbage gives it more fresh taste, and pickled cucumber - piquant sourness. You can use expressions such as full meal or serve with meat or fish as a kind of side dish.
Ingredients:
- 500 g potatoes;
- 100 g champignons;
- 200 g cabbage;
- 50 g flour;
- 1 carrot;
- 50 g butter;
- 4 tbsp. l. vegetable oil;
- 1 egg;
- 1 pickled cucumber;
- 1 tbsp. l. chopped dill;
- Salt pepper.
Cooking method:
- Peel the potatoes and cook them for 20-25 minutes in salted water.
- Knead boiled potatoes until pureed, beat the eggs into it, add flour and butter.
- Add salt to the dough to taste and mix thoroughly until smooth.
- Finely chop the champignons and pickled cucumber, finely chop the cabbage, grate the carrots.
- Pour 2 tablespoons of vegetable oil into a frying pan and heat.
- Place cabbage and carrots in the pan and fry for 10 minutes, stirring occasionally.
- Add the mushrooms and continue cooking for another 10 minutes.
- Salt and pepper the contents of the frying pan to taste, add cucumber and dill, stir.
- Fry for another 2 minutes, then remove the pan from the heat.
- Make potato cakes, place a tablespoon of filling on each and mold 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, topped with fresh sour cream. You can also decorate the finished zrazy with finely chopped herbs. Meat for minced meat should be chosen at your own discretion, taking into account its characteristics during cooking.
Ingredients:
- 1 kg of potatoes;
- 250 g meat;
- ½ onion;
- 2 tbsp. l. butter;
- 4 eggs;
- Salt pepper.
Cooking method:
- Boil the potatoes in salted water and pass through a meat grinder.
- Add 2 eggs, salt and pepper to the potatoes, mix well.
- Boil the meat, then make mince out of it.
- Hard boil the 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 flat cakes from the potato dough, add the filling and form into “cutlets”.
- Fry the zrazy in a heated frying pan with butter on both sides until golden brown.
Come up with more simple filling for zraz it is simply impossible. Despite this, they turn out very tasty and juicy, and perfectly satisfy hunger. You can serve the dish not only with sour cream, but also with any other sauce that suits your taste. 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 tbsp. l. flour;
- 30 g butter;
- Parsley;
- Salt pepper.
Cooking method:
- Peel both onions, chop finely and fry until tender. vegetable oil.
- Add chopped garlic to the onion, fry a little more, and remove the pan from the heat.
- Boil the potatoes, mash them, adding butter.
- Let the potatoes cool a little, then beat the eggs into them and add flour, knead the dough.
- Roll the dough into equal balls and knead them with your hands into flat cakes.
- Place fried onion on each flatbread, form zrazy and flatten them a little.
- Fry the zrazy until golden brown in a well-heated frying 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 photo. Bon appetit!
Potato zrazy is great way from ordinary puree, make a full-fledged second course, which can become a home-cooked dinner or one of the treats at festive table. You can add all your favorite ingredients to this delicacy, experimenting with flavors and combinations to your heart’s content. Whatever recipe you choose, before preparing potato zrazy, pay attention to the following recommendations:
- To make the dough stick better, it is better not to remove the peel from the potatoes during cooking. This will help retain more starch;
- When you chop the 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;
- Only cooked (fried or boiled) meat should be placed in the zrazy, otherwise it will not have time to fry during the cooking process;
- It is important that the liquids in potato dough there was practically none. To do this, drain the water from ready potatoes, and then return the saucepan to low heat so that any remaining moisture evaporates;
- Before making zrazy, the dough and filling should be allowed to cool slightly.
I suggest preparing very tasty potato zrazy with meat. A hearty dish with a tender meat filling and a crispy crust will not leave you indifferent. The crispy crust is achieved by not very finely ground breadcrumbs. It is best to eat immediately after preparation, with sour cream.
Take these products.
First, wash the potatoes and remove the skins. Boil until done. In the meantime, let's prepare the filling. Peel the onion and chop finely. Fry in small quantity sunflower oil until soft.
Rinse the pork, dry it, and grind it in a meat grinder. Add to the pan with the onions. Fry until done low heat, stirring occasionally.
Season the finished meat filling with salt and ground black pepper.
Place the boiled potatoes in a colander and cool slightly.
Grind with a potato masher until smooth. Add egg, flour. Stir. Add salt and pepper.
With wet hands, form a small cake. Place some in the center meat filling. Carefully secure the filling inside potato cake and bread well in breadcrumbs.
Heat it up sunflower oil in a frying pan. Place the potato preparations. Fry over medium heat until golden brown on both sides.
Place on a paper towel to remove excess oil. Potato zrazy with meat is ready.
Bon appetit!
In some countries this dish is called " potato pies", but in our country they are known as "zrazy". Attractive golden crust and little secret in the form of filling attract lovers unusual dishes. Although there is nothing unusual in the zrazy - ordinary mashed potatoes in the shape of a cutlet and the filling hidden inside. The most common dish in Belarusian cuisine, a close relative of sorcerers, although the word itself is rather Polish, is translated into Russian as “cut off piece.”
Potato zrazy - food preparation
The taste depends not so much on the products as on the cooking technology. Potatoes will do any varieties. You can boil it in its uniform and peel it in finished form, or immediately peel and cut it into pieces - everything here is up to the housewife’s choice. The potato mass should be cooled until well warm look so that it is more flexible and easy to mold by hand. The filling can be anything that goes well with potatoes - meat or minced meat, onions fried until golden brown, spinach and other greens with eggs, vegetables, sausage or frankfurters. Fry in vegetable or butter.
Potato zrazy - best recipes
Recipe 1: Potato zrazy with minced meat
Very tasty and hearty dish made from simple ingredients: potatoes and fried minced meat with onion. This is a special dish. After all, we will not fry our zrazy, but cook it. Sticky potato dough is difficult to form into a bun, but it is not advisable to add a lot of flour. Things move much faster if you wet your hands cold water.
Ingredients: potatoes (1 kg), minced meat (250 grams), onions (3 pcs), breadcrumbs (3 spoons), flour (300 grams), egg (1 pc), salt, pepper, vegetable oil, butter and cheese for registration ready-made dish and serving.
Cooking method
Boil the potatoes in their skins and cool. Fry the onion in vegetable oil, add crackers and fry for another 3 minutes. Add the minced meat and fry, stirring until the minced meat is cooked. While stirring the minced meat, break up the pieces with a spatula so that it cooks evenly. Grate the peeled potatoes on a coarse grater and add the egg. Add flour in parts, stirring well. Wet your hands with water and separate a piece of dough, then form a flat cake, place the minced meat inside and close it in the form of a bun. Place them on a plate, as they fry quickly and it is advisable to cook them all at the same time. After floating, cook for 10 minutes. Place on a plate finished goods, coat them with butter and cover with grated cheese.
Recipe 2: Potato zrazy with cabbage
This is probably the most popular recipe. Cabbage with potatoes is a classic of the genre. By the way, if you don’t have fresh cabbage, you can use sauerkraut. It is best to mix it half and half with fresh and herbs.
Ingredients: potatoes (10 pcs), flour (3 spoons), onions (2 pcs), carrots (2 pcs), cabbage (1 small head, 1 kg), egg, salt, pepper.
Cooking method
Boil the potatoes and pass through a meat grinder. Break the egg and mix, add flour. Fry the onion in a frying pan, add carrots. Finely chop the cabbage and add to the onion. You can add fresh green onions or other greens. Ready stuffing cool. We mold the zrazy with our hands - crush it into a flat cake. Place the filling in the middle and seal. Fry the zrazy on both sides hot frying pan With butter.
Recipe 3: Potato zrazy with mushrooms
A classic combination is potatoes with mushrooms. First, prepare the mushrooms and then hide them in potato dough and fry them. Simple and delicious.
Ingredients: fresh or frozen mushrooms (500 grams, champignons are ideal), onions (1 piece), vegetable oil (4 tablespoons), breadcrumbs, sour cream (150 grams), salt, black pepper, potatoes (500 grams).
Cooking method
Prepare the filling - fry small pieces in vegetable oil, add onion and fry for 5-7 minutes. Salt and pepper. Cool. Peel and boil the potatoes in salted water. While mashing the potatoes, add a little broth or hot milk and flour. The dough should be soft. We form pieces and make “pies”. Place it in the center minced mushroom, pinch the edges, giving shape long cutlets. Roll in breadcrumbs and fry in a frying pan. Serve on a platter with sour cream and finely chopped green onions.
Recipe 4: Potato zrazy with liver
Zrazy with liver is healthy and tasty. Even if you don't really like liver, its characteristic taste will mix with fried onions And mashed potatoes.
Ingredients: chicken or turkey liver (400 grams), mashed potatoes (1 kg, potatoes 1.5 kg), eggs (2 pcs), onions (2-3 pcs), dill and parsley, vegetable oil, salt, pepper, breadcrumbs .
Cooking method
Boil the potatoes - whole, or cut into pieces, drain and mash. Fry chicken or turkey liver in vegetable oil with onions for a short time until it becomes soft. Boil chicken eggs hard and chop finely. You also need to fry the onion separately, and then prepare the minced meat - pass the liver through a meat grinder, add the onion and chopped boiled eggs. You can also add green onions. Break a raw egg into the potato mixture, add salt, pepper and stir with 3-4 tablespoons of flour. All that remains is to form the cakes and mold the zrazy, similar to a pie, and fry them until golden brown.
It is better to cook peeled potatoes without salt, and add salt only with flour. Good effect It will work if, before frying, dip the molded semi-finished product in a beaten egg and then in breadcrumbs. If after breading the entire structure is broken, straighten it with your hands and give it a beautiful shape.
Very delicious Lenten dish— potato zrazy with fish. The technology for their preparation is, in principle, very similar to other options. It is better to take the fish without bones, boil it in a small amount of water, pass it through a meat grinder or grind it in a blender. You can add onions fried in vegetable oil.
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