Potato zrazy, which are a kind of filled pancakes, are 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 fried potato zraz with meat
All the cunning and complexity of preparation of this dish is proper preparation products. 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 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 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 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 in boiling water to boil chicken breast, 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.
IN chicken bouillon You can add fresh herbs 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... simple products They love to cook something unusual and original. Zrazy baked in an electric oven has a crispy crust and juicy filling. You can add them hard cheese, 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. Place oil in a saucepan and fry the onion porridge, add chopped 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 out into a thick long sausage, pluck small balls and form potato pies, stuffed 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 ones Forest mushrooms, and not greenhouse ones, 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.
Before full readiness boil the potatoes. 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 and stir in butter, egg, flour and let stand for five to ten minutes so that it cools and gluten forms.
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!
Housewives' favorite dish - potato zrazy with meat - has not lost its popularity over the years. No wonder: they are tasty, satisfying, and prepared quickly and quite simply.
At the same time, zrazy is both a side dish and meat, which means there is no need to rack your brains, inventing several dishes.
Potato zrazy with meat - general principles
Zrazy is prepared from potato “dough” and meat filling. To make the dough, boil the potatoes until tender, then mash them, adding a little flour, eggs, salt, and spices.
The meat is twisted in a meat grinder and fried. Additionally, onions, carrots, mushrooms, cabbage and other ingredients are used to taste. All kinds of spices and salt are also added.
A flat cake is formed from the prepared “dough”, meat filling is placed in the center, zrazy is formed in the form of meatballs, pies or any other shape as desired.
Prepared zrazy is breaded and brought to readiness by frying in a frying pan, baking in the oven or steaming.
1. Potato zrazy with meat
Ingredients:
Potatoes – 6 pcs.;
Pork fillet without fat - a small piece;
A couple of onions;
Packaging of high fat butter;
A handful of flour;
A bouquet of dill;
Salt – 10 g;
Oil for frying – 50 ml;
Parsley – 1 bunch.
Cooking method:
1. Peel the potatoes, rinse, cut into medium slices, put in boiling water and boil until tender.
2. Rinse the pork pulp, cut into pieces and grind by turning in a meat grinder.
3. Crush the boiled potatoes, add a little potato broth, stir thoroughly until smooth.
4. B mashed potatoes add flour, add eggs, dill, salt and pepper, stir everything again.
5. Peel the onions, cut into small crumbs and fry until golden brown.
6. Add minced meat to the onion in a frying pan and fry until fully cooked.
7. Divide the puree into small portions, roll each into balls.
8. Take all the balls one by one in your palm, flatten them a little, add meat and onion filling, and form into cutlets.
9. Roll the formed zrazy in flour and fry in a frying pan in butter.
10. When serving, place the zrazy on serving plates, 2-3 pieces each, place pickled cucumbers and tomatoes next to it, and garnish with herbs.
2. Dietary potato zrazy with meat in a double boiler
Ingredients:
Half a kilogram of potatoes;
Chicken drumsticks- 3 pcs.;
2 onions;
Flour – 150 g;
Salt - a pinch;
Butter - a small piece;
Olive oil – 50 ml;
Parsley – 5 leaves.
Cooking method:
1. In a container with hot water put the thoroughly washed legs, add salt, add the onion and cook until tender.
2. Boil the peeled potatoes until completely softened.
3. Mash the boiled potatoes in a blender along with butter and egg. Stir until smooth, add flour and salt to taste, mix well, let cool.
4. Cut the remaining onion into cubes and fry in a frying pan, adding olive oil until golden brown.
5. Remove the legs from the pan, cool, separate the meat from the bones, grind the fillet through a meat grinder, mix with fried onions, add a little salt if desired.
6. Divide the puree into small portions, make a flat cake from each, put the filling on top, form zrazy in the form of oblong cutlets, place in a steamer container.
7. Pour water into the lower bowl of the steamer, close the lid, and cook after boiling over moderate heat for 20 minutes.
8. When serving, place 2 zrazy on portioned plates, pour over sour cream, sprinkle with chopped parsley leaves, and place the strained chicken broth left after cooking the legs in a bowl next to it.
3. Potato zrazy with meat in the oven
Ingredients:
8 medium potato tubers;
2 onions;
Ground crackers – 200 g;
Young beef pulp - a small piece;
Half a glass of flour;
Small piece natural oil creamy;
200 ml oil for frying;
Salt - a pinch;
5 sprigs of dill.
Cooking method:
1. Rinse the potatoes thoroughly, put them in boiling water with the skins on, add a little salt and cook until softened.
2. Rinse a piece of young beef, dry it with napkins, and grind through a meat grinder.
3. Peel and chop the onion in a blender, fry in a frying pan with a thick bottom, add the chopped meat, sprinkle with seasoning, salt, pepper and fry for 15 minutes with frequent stirring.
4. Make mashed potatoes, mix with egg, flour, butter, cool slightly.
5. Take a small amount of potato porridge in the palm of your hand, make a flat cake, put meat filling on top, form into a pie.
6. Roll the zrazy in breadcrumbs, place on a sheet, and place in a preheated oven for 25 minutes.
7. Serve on a flat plate, garnish with dill, and sprinkle with ketchup.
4. Potato zrazy with meat and mushrooms
Ingredients:
5 fresh boletus;
700 g potatoes;
A couple of onions;
1 carrot;
A piece of butter;
Veal pulp - a small piece;
15 g each of salt and allspice powder.
Cooking method:
1. Peel the potatoes, wash and boil in lightly salted water until softened.
2. Peel the boletus mushrooms, rinse them, cut them into cubes, and fry them in oil for about ten minutes.
3. Make minced meat.
4. Cut the peeled carrots and onions into cubes, fry a little, add minced meat to them, stir thoroughly, add boletus mushrooms, fry for a few more minutes, cool.
5. Make puree from boiled potatoes, mix it with egg, flour, and cool.
6. Make small flat cakes from potato pulp directly on your palms, fill with minced meat and onions, and form zrazy.
7. Sprinkle each prepared product with flour, place in hot oil in a frying pan and fry until golden brown, turning from one side to the other.
8. Serve on a flat plate, baste sour cream sauce, decorate with greenery.
5. Potato zrazy with meat and cabbage
Ingredients:
Soy sauce – 30 ml;
Minced meat (pork) – 2 handfuls;
4 potatoes;
1 stalk of green onion;
A piece white cabbage;
1 clove of garlic;
A handful of flour;
Ground crackers – 50 g;
Lettuce greens – 2 leaves;
15 g each of allspice and salt.
Cooking method:
1. Mash the boiled potatoes into a puree and cool completely.
2. Fry the chopped garlic a little in oil.
3. Place the minced meat in the frying pan with the garlic and fry until done.
4. Finely chop the onion and cabbage, add to the minced meat, fry for a few minutes, pour in soy sauce, stir well, simmer for 2 minutes.
5. Mix the potato pulp with the meat mixture and cool slightly.
6. From the prepared minced meat, make small cutlets the size of goose egg, sprinkle with flour, roll in beaten egg, sprinkle with ground breadcrumbs, fry in large quantities oil until golden brown crust.
7. Place the fried zrazy on a paper towel to drain excess oil and fat.
8. When serving, place 2 pieces on plates lined with lettuce leaves, and place any sauce in a bowl next to it.
6. Potato zrazy with meat Hong Kong style
Ingredients:
Potatoes – 5 pcs.;
Minced pork - a small cup;
Soy sauce “Kikkoman” – 30 ml;
Onion – 2 heads;
4 stalks of green onions;
2 pinches of corn starch;
2 handfuls of ground crackers;
Granulated sugar– 30 g;
Dessert wine “Sherry” – 20 ml;
50 ml each of sunflower and sesame oil;
Fresh cilantro – 1 bunch;
15 g of salt and allspice powder;
Chili pepper – 5 pods.
Cooking method:
1. Boil the potatoes, mash them, add a little sugar, pepper, salt, add a little corn starch, stir well, cool.
2. Pour soy sauce into the minced meat, dessert wine, pour in a little sugar, the remaining corn starch, pour a little water, stir well.
3. Add to minced meat Sesame oil, stir again, cover with a clean cloth and leave in the refrigerator for a few minutes.
4. Cut the shallot into cubes and fry in oil until softened.
5. Place the infused minced meat in a frying pan with the fried onions and fry, stirring, for several minutes.
6. Place potato pulp into the minced meat, pour in the beaten egg, chopped cilantro and green onions, stir thoroughly.
7. Wet your hands in water and divide the prepared minced meat into small balls, form into balls, sprinkle with breadcrumbs on both sides.
8. Place semi-finished products on hot frying pan and fry in oil until light brown.
9. Fried zrazy Place on a flat dish, put a pod of hot pepper on top, and put Kikkoman sauce in a separate bowl.
Potato zrazy with meat - tricks and useful tips
Potatoes with high content starch. It is best to use tubers of the same variety and size, so they will cook at the same time. If the potatoes are not starchy enough, boil them in their skins, then peel, remember and mix with other components of the “dough”, so the zrazy will definitely not fall apart when frying.
Before adding egg and flour to mashed potatoes, let it cool, then the flour will not darken, the egg will not cook and the “dough” will turn out beautiful color.
When sculpting potato dough will not stick to your hands if you periodically dip your palms in water.
To ensure that the zrazy are thoroughly fried and have an equally beautiful ruddy color on all sides, fry them in well-heated oil.
Zrazy will have a crispy texture golden crust, if you bread them in breadcrumbs, flour or flakes before frying.
Zrazy can be served both hot and cold. Usually they are not served as a side dish; fresh or pickled, salted vegetables, herbs, and sauces can be added.
Potato zrazy - small pies that are prepared on the basis of mashed potatoes with with different fillings. And although their preparation takes a lot of time, the result sometimes exceeds our wildest expectations.
It is advisable to steam potatoes for meals so that they do not become boiled and watery. Otherwise, you will have to add a lot of flour to the potato dough, which will negatively affect the quality of the dough.
Below are recipes for classic and original dishes, which are ready to satisfy the gastronomic needs of any gourmet.
Potato zrazy with minced meat - a classic recipe
At the top of the ranking are zrazy with meat filling, most often it is minced meat. It can be prepared from any available meat; for dietary purposes, minced chicken or minced veal is suitable. This dish will be more satisfying if you use minced pork.
Ingredients:
- Potatoes – 6-8 pcs. depending on the size of the tubers.
- Milk or vegetable broth– 150 ml.
- Milk for minced meat – 100 ml.
- Onions – 2 pcs.
- Garlic – 2-3 cloves.
- Minced meat – 400 gr.
- Vegetable oil – 2 tbsp. l.
- Seasonings and salt for minced meat.
Algorithm of actions:
- The first thing you need to do is peel and rinse the potato tubers. Place in a cold container and cook until fully cooked.
- Drain the water in which the potatoes were boiled (or use it to make mashed potatoes). Make mashed potatoes by mashing them with a masher or blender. Add hot milk, stir.
- Prepare the filling. cloves of garlic and onion clear. Finely chop. Fry in oil using a deep frying pan.
- Add minced meat, milk, seasonings here. Add salt. Simmer the filling until the minced meat is ready.
- Take mashed potatoes in small portions. Flatten each one in turn and place the filling in the center. Form the product.
- Place the finished zrazy on a greased baking sheet. Bake for a quarter of an hour in the oven. Serve with sour cream, you can decorate with herbs!
Want to experiment a little with classic preparation and surprise your loved ones? The next recipe is especially for you.
How to cook potato zrazy in a slow cooker - step-by-step photo recipe
Traditional zrazy can be prepared not only from minced meat, but also from potatoes, and the filling, on the contrary, can be made from meat. It turns out economical, unusual and very tasty! Any meat is suitable for the filling, but with minced chicken The designs turn out to be especially tender.
Ingredients:
- Potatoes – 700 g.
- Salt (for puree and minced meat) - to taste.
- Eggs – 2 pcs.
- Caraway.
- Flour – 90 g.
- Ground white crackers.
- Butter – 25 g.
- Minced chicken – 250 g.
- Pepper.
- Onion – 180 g.
- Finely chopped fresh dill - 1 tbsp. l.
- Sunflower oil – 25 g.
For the sauce:
- Mayonnaise – 120 g.
- Garlic – 1 clove.
- Chopped dill.
- Salt.
Step-by-step preparation of potato zrazas:
1. Pour water into the multicooker bowl. Place the steaming container. Place the peeled and washed potatoes into it. Turn on the “Steam Boiler” program. Boil the tubers for 30 minutes.
2. Transfer the potatoes to the pan. Immediately puree it with an immersion blender or masher until smooth. Cool slightly.
3. Add eggs to the puree.
4. Add flour, black pepper, salt and cumin (about 0.5 tsp).
5. Stir with a spoon. You can do it soft dough, similar to thick puree.
6. Set the bowl of dough aside for now and start preparing the filling. Pour the water out of the bowl and wipe the container dry. Put in butter. Finely chop the onion and pour into a bowl. Install the “Frying” program.
7. Sauté the onion until translucent. Add minced chicken.
8. Stirring with a spatula, bring it to a crumbly state. At this stage it will be almost ready. Add dill and salt.
9. Turn off the multicooker. Transfer the minced meat to a plate.
10. Wash and dry the bowl. Pour sunflower oil. Select the "Bake" function. Turn on the device so that the oil begins to heat up. Place ground crackers on a plate. Spread it on the table cling film. Soaked in cold water Use your hands to pinch off a portion of the potato mixture (one fourth of it) and place it on film. Form into a thick flat cake. Place some minced meat in the middle.
11. Using film, fold the flatbread in half.
12. Lightly wet your hands with water again, otherwise the potatoes will stick to dry hands and immediately fall apart. Free the top of the product from the film. Place one hand under the film with the cutlet, which you place in the other hand, but without the film. Gently roll the cutlet in ground breadcrumbs.
13. Immediately place it in the bowl of oil.
14. Do not place the semi-finished product on a table or plate, otherwise the product will immediately stick to the surface. Place the second one next to it. Cook the zrazy covered for 9-12 minutes until golden brown. At this stage, the zrazy are still very tender, so using two spatulas, carefully turn them over to the other side. Fry for another 8-12 minutes.
15. While the zrazy is baking, prepare the sauce. Place mayonnaise in a cup, add chopped garlic and chopped dill (to taste). Add some salt.
16. Stir.
17. Place the zrazy on a plate.
18. Now this can be done easily, since they are in finished form covered with a thick, crispy crust. Serve them with sauce. The zrazas turn out to be large, so one piece is enough for one serving.
Potato zrazy with mushrooms
Zrazy are good because they come with different fillings: meat and vegetables. Zrazy with mushrooms attracts special attention from gourmets; there is also a large selection here.
You can take fresh forest ones (boil and fry), or dry forest ones (then you will have to soak them first). Ideal - champignons, they cook quickly, retain their shape, have good mushroom aroma and taste.
Ingredients:
- Potatoes – 8 pcs. large tubers.
- Fresh or frozen champignons – 0.5 kg.
- Onions – 2-4 pcs. depending on weight.
- Wheat flour – 3 tbsp. l.
- Chicken eggs – 1 pc.
- Vegetable oil for frying immediately.
- Salt, ground pepper.
Algorithm of actions:
- Preparation consists of several stages. Immediately you need to cook the potatoes (peel and rinse before cooking).
- While the potatoes are cooking, you can prepare the filling. First, fry the chopped onions in oil, then add the chopped champignons to it.
- Some housewives recommend crushing a couple of cloves of garlic into the filling to enhance the aroma.
- Mash the finished potatoes until there are no lumps. When it cools down a little, mix with flour and egg.
- Divide into equal parts (about 10-12).
- Roll each into a flat cake. Place 2 tsp on the flatbread. mushroom filling.
- Dip your hands into water and form zrazy. Roll them in flour and fry in hot oil.
There is a secret to getting a crispy crust - semi-finished products should be rolled not in flour, but in breadcrumbs. Potato zrazy with mushroom filling is good hot or cold.
How to cook potato zrazy with cheese
The most popular are zrazy with meat or mushroom filling, but there are gourmets who prefer cheese filling. IN next recipe It is proposed to use Adygei cheese, which has a salty taste and melts well.
Ingredients:
- Potatoes – 1 kg.
- Wheat flour – 1 tbsp.
- Salt.
- Cheese “Adygei” – 300 gr.
- Dill and parsley - to the taste of the hostess.
- Ground pepper.
- Turmeric – 0.5 tsp.
- Vegetable oil for frying.
Algorithm of actions:
- Peel the potatoes, add salt and let them cook. Now you can start preparing the filling.
- Grate the cheese into a medium-sized container, using a grater with large holes.
- Chop parsley and dill here. Add salt. Add turmeric and pepper.
- When the potatoes are cooked, prepare mashed potatoes by adding a little potato broth. Add flour, knead the dough, it should not crumble.
- Divide into small portions-balls. Roll each ball in flour and form a flat cake on the table.
- Place it in the center cheese filling. Gather the edges, press and smooth. The result should be an oblong or round zraza with filling inside.
- Fry quickly in vegetable oil, turning to get a golden brown crust on all sides.
Original potato zrazy with cabbage
Potatoes and cabbage are true “friends” that go well together. That is why cabbage filling is actively used for meals. True, you will have to tinker with it a little.
Ingredients:
- Potatoes – 9-10 pcs.
- Chicken eggs – 2 pcs.
- Wheat flour – 5 tbsp. l. (a little more flour will be needed directly when molding the zraz).
- Vegetable oil - for frying cabbage and ready-made zraz.
- Cabbage - ½ head, medium in size.
- Tomato paste – 1 tbsp. l.
- Water – 1 tbsp.
- Salt, spices.
Algorithm of actions:
- Since the potatoes take at least 40 minutes to cook, it is worth starting with this process immediately. When the water in the pan with potatoes boils, add salt and reduce heat. Cook until done.
- Mash into a homogeneous puree. Cool.
- Add flour and eggs to the cooled puree, knead the dough (it will slightly stick to your hands, so you will need flour).
- Shred the cabbage. First fry, then add water, tomato paste and simmer. At the end of the process, add salt and spices.
- Divide the potato dough into approximately equal-sized portions.
- Using your hands and flour, form into fairly thick cakes.
- Lay down vegetable filling, raise the edges, blind. Smooth the joint, forming zrazy.
- Fry in oil.
As an experiment, you can cabbage filling add mushrooms.
Recipe for potato zrazy with egg
Another good “partner” for potato dough is boiled chicken eggs, especially in combination with green onions. Zrazy with this filling is best prepared in the spring, when the body needs more vitamins and greens.
Ingredients:
- Potatoes – 10-12 pcs. (the quantity is affected by the size of the tubers).
- Chicken eggs for dough – 1-2 pcs.
- Flour – 5 tbsp. l.
- Breadcrumbs.
- Salt.
- Chicken eggs for filling – 5 pcs.
- Onion greens – 1 bunch.
- Vegetable oil.
Algorithm of actions:
- Salt and boil the potatoes; you can add them for flavor. Bay leaf, onion (lower, boil, remove).
- Strain the water. Cool slightly, knead thoroughly and knead the dough, adding eggs and flour.
- Boil chicken eggs until hard-boiled. Grate.
- Wash the onion feathers and dry them. Cut into small pieces.
- Mix grated eggs and chopped onion. You can add a little salt.
- Since zrazy resemble pies, they are prepared accordingly. Divide the dough into lumps of the same size.
- First form a flat cake, place a little egg-onion filling in the center. Form zrazy.
- Fry in oil on both sides, placing in a frying pan so that there is free space between the slices.
The dish is perfectly complemented with rich sour cream.
Spicy potato zrazy with onions
The filling for zraz can be selected based on the tastes of family members. But sometimes you can experiment (if the family is ready for this) and offer zrazy with a spicy addition.
Ingredients:
- Potatoes – 1 kg (10-12 tubers).
- Wheat flour – 2 tbsp. l.
- Butter – 30 gr.
- Chicken eggs – 1 pc.
- Turkey fillet – 150 gr.
- Onions – 2-3 pcs.
- Ketchup – 2-3 tbsp. l.
- Sweet bell pepper – 1 pc.
- Cheese – 150 gr.
- Marjoram.
- Salt.
- Vegetable oil.
Algorithm of actions:
- The first stage will not cause any difficulties - you just need to boil the potatoes until tender.
- Grind the hot potatoes with butter into a puree. Cool. Add flour and eggs. Knead the dough.
- Form zrazy (without filling). Roll in breadcrumbs. Fry in oil until a fragrant crust appears.
- Transfer the zrazy to a large roasting pan. Sprinkle with salt and marjoram. Sprinkle with ketchup.
- Cut the turkey into bars. Fry in oil.
- Chop the onion thinly and fry in another frying pan, also in oil.
- Cut the cheese and pepper into small cubes.
- Place the turkey on the zrazy, followed by a layer of onion, then cubes of sweet pepper and cheese.
- Bake in the oven.
Spicy zrazy prepared in this way looks fantastic and tastes excellent.
Lenten potato zrazy
Since zrazy are prepared from potato dough, they are very good during Lent - healthy and filling. You can cook it with or without filling; it is clear that with vegetables or mushrooms the dish will be more tasty.
Ingredients:
- Potatoes – 1 kg.
- Flour – 4 tbsp. l.
- Flour for adding when forming zraz.
- Champignons – 0.5 kg.
- Vegetable oil.
- Sugar, black pepper, salt.
Algorithm of actions:
- For this recipe, you can start the process by preparing the filling. Peel the onion and chop. Chop the champignons too.
- Fry in oil in different containers. Combine, add spices and salt (a little at a time). Leave to cool.
- Boil the potatoes. Knead in homogeneous mass. Add a little salt and sugar. Add flour (you may need more flour than indicated in the recipe). Knead the dough until it is soft and elastic.
- Wet your hands with water and separate small portions of dough. Form a flat cake directly into your palm. Place the filling on this flatbread. Helping with your other hand, form immediately.
- Roll in flour/ breadcrumbs. Fry.
And fasting can be done with healthy and tasty dishes!
Recipe for potato zrazas in the oven
Potato zrazy is good in all respects, it can be simple and complex dish, everyday and festive. And there are several options for bringing it to readiness, the most common is frying, the less known (but more healthy) is baking in the oven.
Ingredients:
- Potatoes – 1 kg.
- Flour – 4-5 tbsp. l.
- Chicken eggs – 1 pc.
- Salt.
- Carrots – 1 pc.
- Onions – 1-2 pcs. small in size.
- Fresh aspen boletuses – 300 gr.
- Spices.
Algorithm of actions:
- According to tradition, you first need to boil the potatoes. Mash to a puree, adding a little flour and an egg.
- For the filling, saute the grated vegetables.
- Boil and fry the mushrooms, cut into pieces.
- Combine with vegetables.
- Form cakes from potato dough. Hide the filling inside.
- Grease a baking tray or baking container with vegetable oil. Place the zrazy.
- Bake until golden brown.
Serve in the same bowl (if beautiful dish) or transfer to a plate. Sprinkle with herbs.
Potato zrazy is the best reason to try and show off your culinary talents. The choice of fillings is so huge that it makes your eyes wide open. With onions, mushrooms, saury... Already when describing the recipes, an incredible appetite flares up. We'll tell you how to cook tender cutlets With juicy filling so that they don't fall apart.
Classic potato zrazy with minced meat
Zrazy with minced potatoes is also called kortoplyaniki. Such potato cutlets with different fillings are incredibly popular in Western Ukraine and Lithuania, and are often prepared in Belarus and Russia. Even classics of literature mention cutlets. Babel in “Odessa Stories” has a phrase like “the old man drank vodka from the teapot, ate it right away, smelling like a happy childhood”... In general, we learn to cook cutlets worthy of a literary pen.
For preparation we will need:
- a kilogram of potatoes (the best variety is the red variety for baking - they won’t fall apart);
- large head of onion;
- half a kilo of any quality minced meat;
- a glass of milk;
- half a glass of cream of any fat content;
- chicken eggs – 2 pcs;
- flour (the amount will depend on the number of cutlets);
- vegetable or butter for frying - to taste;
- a pinch of salt, pepper.
Wash the potatoes under water and thoroughly clean them with a wire brush. Boil until tender in salted water. Three finished potatoes on a coarse grater into a separate container.
Peel the onion and cut into cubes. Fry the minced meat with onions and salt in a frying pan. Add salt, pepper to taste and add 2 chicken eggs. In this case, the minced meat should not be too hot so that the eggs do not “cook”.
If you put raw minced meat in the zrazy, it runs the risk of not being cooked through and the zrazy will remain raw.
We form potato cakes. Place a little minced meat in the center of each, pinch the edges to make beautiful, even cutlets. All that remains is to roll them in flour and fry on both sides in a mixture of vegetable and butter until a beautiful golden crust.
Serve zrazy warm with sauce made from flour, milk or cream. But, in principle, you don’t have to bother with the sauce. Serve cutlets with fresh sour cream and parsley leaves. Eat and lick the plate! Bon appetit.
Recipe for cooking with mushrooms in the oven
It often happens that there is some mashed potatoes left over from the evening. On the second day, few people want to eat it, because puree is only tasty to eat fresh. It's time to revive the potatoes and serve delicious aromatic potato zrazy with mushrooms, with a sauce of yogurt, sour cream and whipped cream for dinner.
To prepare, we will need a small saucepan of ready-made mashed potatoes, fresh champignons– 200 g, large onion, pair chicken eggs, salt, pepper to taste, a little oil, do not fry.
It is better to fry mushrooms in butter - this way they will turn out deliciously creamy. Evaporate the water completely, otherwise the filling will soften the zrazy and they will fall apart right on the frying pan.
The step-by-step instructions look like this:
- Break eggs into mashed potatoes.
- Add a little flour.
- Mix the potato mixture thoroughly.
- If necessary, add salt, otherwise the cutlets will come out bland.
- In a frying pan, fry diced mushrooms and onions.
- Let's do beautiful flatbreads, put it in the center mushroom filling and pinch the edges.
- Roll the zrazy in flour and fry in a hot frying pan on both sides.
Serve rosy, appetizing zrazy on a large flat dish, adding sour cream sauce and small pickled or fresh cucumbers- at your discretion. We eat, savoring the subtle mushroom taste, highlighted by creamy mashed potatoes. Bon appetit!
With cheese
When cut, the zrazy with cheese reveals a viscous melted filling, amazingly in harmony with the airy mashed potatoes. Take any cheese - spicy, slightly bland Russian, sweetish Maasdam, classic Parmesan. The taste will be different. But don’t skimp on the cheese – there should be quite a lot of filling.
There is an option for a quick fix– with cubes of good processed cheese. If the cheese is with additives, such as pieces of ham or mushrooms, the dish will sparkle in a new way.
Among the required ingredients:
- cheese – 100 g;
- 2 chicken eggs;
- mashed potatoes – 500 g;
- salt, pepper to taste;
- breadcrumbs – 300 g;
- vegetable oil for frying – 100 ml.
Grate the cheese. Break the eggs into the puree and thoroughly knead the potato dough. Form into palm-sized tortillas and place a generous portion of cheese in the center of each. We “seal” the cutlets on both sides so that they are dense and the filling does not leak out. Roll the zrazy in breadcrumbs and quickly throw them into a heated frying pan. Fry on all sides until crusty.
It’s easy to make cakes by wetting your hands periodically cold water- so they won't stick.
Place the finished zrazy on a paper towel until it is absorbed excess fat. Serve with herbs, cherry tomatoes, fresh cucumber.
If after yesterday's dinner or festive feast If you have leftover mashed potatoes, then the next day you don’t have to worry about what to feed your family. We offer you a recipe for a dish that amazingly combines simplicity, cheapness and amazing taste. We will prepare zrazy from mashed potatoes.
Below we will consider the option without filling. But if you have time and desire, then you can put finely chopped minced meat in the middle of each zraza smoked bacon(sausage, frankfurters), stewed cabbage, pieces boiled chicken, liver, fried mushrooms or stuffing boiled eggs With green onions. Zrazy can be very juicy and tasty if you add a piece of dill oil inside. It is made simply: soft butter is mixed with fresh dill, after which it hardens in the refrigerator.
Taste Info Main potato dishes
Ingredients
- mashed potatoes – 10-12 tbsp. l.;
- chicken egg – 1 pc.;
- white wheat flour – 2 tbsp. l.;
- cheese durum varieties– 50 g;
- salt and ground black pepper - to your taste;
- nutmeg(ground) – a pinch;
- vegetable oil – 100 ml;
- breadcrumbs or Wheat flour- for deboning.
How to make zrazy from mashed potatoes without filling
Yesterday's mashed potatoes are perfect for making potato zrazas. It is desirable that it be thick and homogeneous without lumps.
Transfer the puree into a bowl and mash it well with a fork, beat in the egg. Now gradually add 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 medium thick (it does not fall from the spoon, but holds on).
Potato dough for zraz is ready. If you wish, you can diversify its taste with all sorts of aromatic additives. For example, worn on fine grater processed or hard cheese. For spices, you can add ground black pepper and nutmeg. Great for any fresh herbs(parsley, basil, dill). But be careful with salt, don’t overdo it, you probably already salted it yesterday when you prepared mashed potatoes.
With wet hands or a spoon, scoop out a little potato dough, shape into a round or oval cake, and roll in breadcrumbs or flour. Better yet, dip each flatbread in 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 thoroughly. Transfer the zrazy and fry over medium heat on both sides until browned.
Transfer the finished potato zrazy from the frying pan to a paper towel first so that it absorbs the remaining oil. And only then put it on a beautiful dish and serve.
When served, zrazy goes well with sour cream, fried mushrooms, vegetable slicing or a light salad. It will be ideal if you prepare a sauce for them - tomato, mushroom, mayonnaise with pickled cucumbers, bechamel, sour cream, garlic and fresh herbs.
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