The usual theme is potato zrazy with meat. How much time does it take to prepare?
Zrazy with meat is a hearty dish that is easy to prepare at home. Choose the best recipe!
Potato zrazy with meat, in my opinion, is the best combination of everyone’s favorite potatoes and delicious meat. Of course, you can serve just mashed potatoes with goulash, but you must admit that there is something different from standard food that is much more interesting.
- Potatoes - 1 kg
- Minced pork - 0.5 kg
- Onions - 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 make a puree by adding butter to the potatoes.
Fry the minced pork in a frying pan until half cooked (about 10-15 minutes), add finely chopped onions 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 oil to potatoes. In this case, the puree can become very liquid and it will be very difficult to form zrazy out of 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 flatbread.
Form into a neat patty and pinch the edges.
Fry the potato zrazy in a frying pan for 2-3 minutes on each side until a beautiful golden crust appears. It is best to serve hot, adding a tablespoon of sour cream to each serving.
Recipe 2: potato zrazy with meat
Potato zrazy, which is a kind of filled pancake, is a national dish in the cuisines of several Eastern European nations. Historians have divided opinions about its origin: some believe that it came to the Polish-Lithuanian Commonwealth in the 16th century from Italy, while others believe that it is a traditional Lithuanian dish.
- Potatoes – 6 pcs.;
- Pork tenderloin – 400 g;
- Onion – 2 heads;
- Butter (fat) – 150 g;
- Eggs – 2 pcs.;
- Flour – 2 tbsp. l.;
- Dill - a bunch;
- Salt - to taste;
- Any sunflower oil – 2 tbsp. l.
Peel the potatoes and wash them thoroughly, cut them into quarters and immerse them in hot water to boil. If you put it in cold water, the potatoes will be less sticky.
We wash the meat, cut it into pieces and pass it through an electric meat grinder. You can speed up the process and buy ready-made minced meat, but then you will not have confidence in the quality of the prepared product.
We drain almost all the potato brine, leaving literally three to four spoons. Mash with a masher, add flour, eggs and dill. The number of eggs may vary, check the consistency of the potato dough.
Peel the onion and chop it into cubes, fry it in vegetable oil, add the minced meat, add some salt and fry until half cooked. Roll the potato mass into a sausage, cut into small cubes, like dumplings, and press with your palm. 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.
Recipe 3, step by step: zrazy with beef
Beef zrazy is a simple traditional Slavic meat dish prepared in reverse. If classic zrazy is prepared by wrapping the meat filling in potato dough, then we will wrap these zrazy in pieces of chopped beef.
These beef zrazy chops will be incredibly tasty and satisfying if you cook them at home and serve them with a side dish of cooked green beans and cauliflower. During the cooking process, we will also prepare a very thick and tasty sauce for them.
A step-by-step recipe for preparing beef zraz with photos is presented below. He will tell you in detail about each stage of cooking, and also clearly demonstrate them. As meat for such dishes, 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 of the dish, but also the appropriate spices. The filling will be very satisfying and very tender thanks to the butter. During the frying process, the beef will develop 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
- onions - 2 pcs
- butter - 50 g
- 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 slices along the grain. Place the chopped pieces on top of the cling film, and cover the meat with cling film on top as well. Beat the beef with a wooden mallet. The presence of the film will prevent the hammer from spoiling the texture and surface of the meat.
Peel the onion, wash it and chop it quite finely.
Pour the onion slices into a deep bowl, add butter cut into small pieces and the specified amount of breadcrumbs. Mix all ingredients thoroughly. The butter should be slightly melted; to do this, just let it sit at room temperature before starting to cook the dish.
Place the resulting filling in the center of each piece of chopped beef, distribute it evenly over the surface and wrap the meat into peculiar rolls. You can secure the edges of the meat using a regular toothpick, as shown in the photo.
Heat a frying pan with a small amount of vegetable oil, roll the stuffed meat rolls in wheat flour and place in hot oil.
These rolls need to be fried on each side, quickly and over high heat until a firm golden brown crust appears.
Place all the remaining chopped onions and butter in breadcrumbs in a deep saucepan. We also send beef rolls fried in a frying pan there.
Pour the ingredients with water at room temperature, salt to taste. Cook the ingredients in the stew mode under a closed lid until the meat is soft and the aromatic sauce thickens.
Serve the finished dish hot with a side dish of green beans and cauliflower. Beef zrazy is ready.
Recipe 4: how to cook zrazy with meat
- Mashed potatoes 300 gr
- Chicken egg 1 piece
- Flour 2 tbsp
- Salt to taste
- Minced pork 100 gr
- Onion 1 piece
- 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 frying pan with vegetable oil.
Add salt, egg and flour to the puree.
Stir everything.
Grease your hands with vegetable oil or sprinkle a little flour. Place the puree in your palm with a spoon, the filling in the middle, and again puree on top.
We form zrazy in the form of pies.
In a preheated frying pan with vegetable oil, fry the zrazy on both sides until golden brown.
Recipe 5: zrazy with meat in the oven (step by step)
Zrazy - stuffed potato cutlets, a dish of Ukrainian cuisine. They are prepared with fish, eggs, mushrooms and meat. Potato zrazy with minced meat turns out very juicy and satisfying; they can be quickly fried in a frying pan and baked in the oven.
- Potatoes 7 pcs.
- Minced pork 500 gr
- Flour 1 cup
- Breadcrumbs ½ cup
- Carrot 1 pc.
- Onions 1 pc.
- Chicken egg 1 pc.
- Garlic 1 clove
- Parsley 3 sprigs
- Vegetable oil
- Ground pepper
Peel the potatoes, boil until tender, drain the liquid and mash with a masher. Let cool.
Fry the prepared minced pork in oil (2 tbsp) over medium heat until the liquid has evaporated. Place 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, add chopped parsley, stir and cool. The filling is ready now.
Place the puree in a saucepan, add flour, egg, salt and mix well.
Sprinkle your palms with flour, take 2 heaped tablespoons of the potato mixture and form a flat cake. Place the prepared filling in the middle and seal the edges.
Give the zrazas a rounded shape and roll in breadcrumbs.
Fry the zrazy with minced meat in portions in oil over high heat on both sides and place on a greased baking sheet.
Place in a preheated oven at 210 degrees for 10-15 minutes. During this time, all potato cutlets will warm up evenly, the filling will permeate the dough and the zrazy will turn out very juicy and aromatic.
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 frying pan
Potato zrazy with minced meat are a kind of “cutlets” made from boiled potatoes with meat filling. We form flat cakes from the plastic potato mass, add the filling and bring the preparations to full readiness. The taste of the dish will largely depend on the type of minced meat chosen. Both juicy pork and lean beef are suitable here, but to get the perfect 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 give preference to the second option.
- potatoes - 800 g;
- flour - 3 tbsp. spoons;
- breadcrumbs - 4-5 tbsp. spoon;
- egg - 1 pc.;
- minced meat (pork + beef) - about 200 g;
- onion - 1 pc.;
- salt, pepper - to taste;
- vegetable oil - about 50 ml.
We wash the potato tubers, peel them and cut them into quarters or just slices of approximately the same size. Fill with water and cook at moderate boil until soft.
In the meantime, prepare the filling for the potato zrazas. After removing the husk, finely chop the onion and fry for 2-3 minutes in vegetable oil.
Add minced meat to the already soft onion. To ensure even cooking, break the meat mass into small pieces using a spatula. Fry over moderate heat until the minced meat is completely cooked. Season the meat filling immediately with salt and pepper to taste.
Drain the water from the boiled potatoes, transfer the potato slices into a separate bowl and wait 10 minutes for the hot tubers to cool down a little.
Drive a raw egg into warm, but no longer hot potatoes and begin to grind the mixture into a homogeneous smooth puree.
Gradually add flour, carefully kneading the potato dough with a spoon. The mass will be soft and plastic. At the same time, the dough will stick to your hands - this is how it should be! You should not increase the dosage of flour, otherwise it will “overwhelm” the potato taste and the dish will no longer be so tasty.
Using palms moistened with water, form a small flat cake from the potato mixture. Place a portion of minced meat in the middle.
We fasten the edges, forming an oblong piece and hiding the filling inside. Roll the resulting potato “cutlet” in breadcrumbs. We make the remaining zrazy in the same way.
Cover the bottom of a large, thick-bottomed frying pan with a thin layer of vegetable oil. We warm it up thoroughly and then place our semi-finished products on a hot surface. Fry on both sides over moderate heat until an appetizing “tanned” crust forms.
Serve potato zrazy with minced meat hot or at least warm. Since the dish already combines both meat and side dish, no additions to it are required. If desired, you can serve fresh vegetables, herbs or light salads with hearty meals. And potato zrazy with minced meat is in perfect harmony with sour cream.
Recipe 7: potato zrazy with minced meat
If you suddenly get tired of mashed potatoes with cutlets, we advise you to diversify your menu and prepare a tasty and satisfying dish - potato zrazy with minced meat, a step-by-step recipe with photos of which is outlined below. This simple dish is prepared from traditional ingredients, but also contains an 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. spoon;
- minced meat – 300 g;
- kefir – 50 ml;
- onion – 150 g;
- carrots – 100 g;
- greenery;
- vegetable oil – 100 ml;
- salt;
- spices.
First you need to prepare all the necessary products. Any minced meat is suitable for this dish, but it is best to use mixed minced pork and beef. You can take kefir of any fat content. It is advisable to use refined oil for frying. As spices you can use curry, turmeric, coriander, and 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 grate the carrots on a fine grater. Wash the greens thoroughly and chop them.
Pour a little sunflower oil into a frying pan, add onion and brown it. Then place the minced meat in a frying pan, add salt, sprinkle with spices and fry it along with the onion. After this, add the carrots, and after a few minutes - the greens. Pour kefir into the slightly cooled minced meat and mix everything well.
Drain the water from the boiled potatoes and crush them with a potato masher until there are no lumps left. Beat in the egg and add 3 tablespoons of sifted flour, then mix the potato mixture thoroughly. If desired, you can also sprinkle some spices into the potatoes. For example, add 0.5 teaspoon of turmeric. It will give the finished product a pleasant yellow color.
Sprinkle the board with flour. Take a heaping tablespoon of potato dough and roll it into a ball. Then flatten it into a pancake about 1 cm thick, and place about 2 teaspoons of filling in the center. Carefully bring the edges of the pancake together and mold them. Place the finished pieces immediately on a board sprinkled with flour.
Pour a little sunflower oil into a frying pan and heat it well. Place the pieces in a frying pan and fry them on both sides until a crispy crust forms. You don’t have to close the lid and fry over medium heat.
It is better to serve zrazy warm. You can decorate them with herbs and serve them with vegetables, adjika or ketchup.
Now you know how to cook potato zrazy with minced meat in a frying pan.
We wish everyone bon appetit!
Zrazy is a dish in the form of a cutlet with filling. The phrase “potato zrazy” determines what exactly the filling is in - potato mass or dough, as professional chefs define this product. Despite the rather simple “construction” (potatoes + filling), this dish is universal and perfect both as a full lunch and as a quick snack.
Today, modern cookbooks describe dozens of variants of potato zrazy, which, by and large, differ from each other only in the filling, the shape of the sculpt and the method of preparing the product. In this publication, we will look at what classic potato zrazy with minced meat is, and also present several of the most popular recipes with step-by-step instructions for their proper preparation.
A little history
Zrazy, loosely translated from Polish, means “cut piece.” Initially, this dish meant a roll of filling wrapped in a chopped piece of beef (hence the name of the product). There are at least two versions of the origin of the product.
- According to the first, zrazy was first served to the table by Princess Bona Sforza, who was the wife of the ruler of the Polish-Lithuanian Commonwealth, Sigismund I.
- According to the second version, zrazy appeared in Poland as a truly Lithuanian dish, but after the formation of the Polish-Lithuanian Commonwealth.
The struggle between Poland and Lithuania for the right to be the ancestor of this dish has not led to any results for a long time: zrazy can be simultaneously considered a Lithuanian and Polish dish. Sigismund the First was not only the King of Poland, but also the Grand Duke of Lithuania. On the other hand, in the first mention of zrazy it was said that the Polish king Władysław Jagiello gave preference to Lithuanian cuisine and Polish zrazy.
If we talk about the potato variety of this product, there is a version that the dish has Belarusian roots, where it ranks second in popularity after meat. Based on the fact that classic products were made from meat and filling, potato zrazy is a kind of budget analogue of the original product with a certain amount of ethnic component.
Features of the dish
Potato zrazy is a dish that is shaped like chopped cutlets, but in essence is fried pies, where instead of a cereal dough shell, potato mass is used with the addition of wheat flour and eggs. Some recipes, on the contrary, use raw rather than mashed potatoes.
Almost any product can be used as a filling: finely chopped and fried, stewed vegetables, minced fish, chicken and offal, cottage cheese. In the mid-90s of the last century, budget versions of this dish began to enjoy great love among our compatriots, for example, potato zrazy with egg and green onions, or chopped onions and carrots. In modern cooking, various variations of greens and cabbage fillings are widely represented. Simple recipes for potato zrazas stuffed with cheese, boiled eggs and butter are not far behind in popularity. But, according to reviews, potato zrazy with minced meat is traditionally considered the most popular among our compatriots. Next, let's look at the principles of preparing this product.
Preparing potato dough
As mentioned above, the basis of such dishes are potato tubers, which, depending on the recipe, can be used raw or boiled.
In the first option, the product must be finely grated and carefully squeezed out of excess moisture. In the second, zrazy are made from mashed potatoes. Next, eggs are needed to create the correct mass. Traditionally, to give the base a more delicate structure, cooks around the world use only chicken egg yolks. To give the dough the necessary elasticity and stickiness, a certain amount of flour or semolina is added to its composition.
How to cook potato zrazy? Everything is very simple: we create a base, put the filling inside, form small cutlets or pies, fry in oil until golden brown. A salad of fresh vegetables and herbs is usually served as a side dish. Next, we will look at several popular recipes for preparing this dish at home.
Classic recipe
To prepare potato zrazy with minced meat you will need:
- 600 g potatoes;
- two chicken yolks;
- three tablespoons of wheat flour;
- 30 g butter;
- 0.3 kg minced meat (pork, beef);
- medium sized onion;
- ground crackers;
- refined vegetable oil for frying.
Salt and spices are taken to taste.
Creating the Foundation
We start preparing potato zrazy with meat by creating the base. To do this, cook until tender and mash the potatoes. Add yolks, butter, salt, spices and flour to the finished puree. Mix everything thoroughly.
To increase the plasticity of the dough, the cook is recommended to boil the potatoes “in their jackets”, then peel and mash, without allowing the product to cool completely.
Preparing the filling
Now let's prepare the filling. It can be made from boiled meat or raw minced meat. In the first option, boiled meat should be passed through a meat grinder, salt, spices, and a head of chopped and fried onion should be added to the composition. In the second option, you need to fry a finely chopped onion with minced meat in a frying pan, add salt and season with spices.
Forming and preparing zrazy
A regular spoon will help you quickly form identical potato slices:
- Spoon the base onto a board dusted with breadcrumbs or flour.
- Make a hole in the dough with a spoon.
- Place a portion of minced meat into the cavity.
- Top with another spoonful of potato batter.
- Form into cutlets.
After frying, be sure to place the dish on a paper towel to absorb excess fat.
Classic potato zrazy with minced meat: the recipe for preparing the dish is extremely simple and does not require an abundance of ingredients or time to prepare the components. However, they can be eaten both hot and cold, with sour cream, sliced vegetables, and fresh herb salads. If a dish is prepared for future use, then the resulting semi-finished product is frozen and fried immediately from the freezer, without a preliminary thawing process. The dish safely withstands freezing and does not lose quality.
Potato zrazy with minced chicken
Potato zrazy with chicken is made in the same way. The only difference is in the preparation of the minced meat. For this recipe, use only boiled chicken meat, which is chopped not in a meat grinder, but on a board. For juiciness, add a sufficient amount of chopped onion (1/4 of the weight of the meat), ground pepper and nutmeg to the minced meat. If chicken breast is used for the filling, then when adding the minced meat, a small piece of butter is placed in each “cutlet”.
In the oven, potato zrazy with chicken turns out no less tasty than fried in a frying pan. With this method of preparation, the “cutlets” do not have a high percentage of fat content and are most suitable for dietary nutrition.
As noted above, minced meat is not the only filling for this dish. Exotic fillings made from seafood or crushed walnuts, crackers and butter go well with the potato base. Next, we will consider a set of products more familiar to the stomachs of our compatriots, namely, potato zrazy with mushrooms.
Zrazy with mushroom filling
Fried mushrooms with onions are a classic filling for this dish, which is perfect for breakfast with sour cream or as a complete lunch with a vegetable or meat side dish. The composition of the base is the same as for zraz with minced meat: mashed potatoes, eggs, flour in the proportion: 1000 gr./2 pcs./4 tbsp. spoons, salt to taste. The preparation of minced mushrooms, which requires 20 grams, deserves more attention. any fresh or frozen mushrooms.
We prepare classic potato zrazy with mushroom filling. A step-by-step recipe with photos is presented below.
Finely chop one medium onion and mushrooms and fry in vegetable oil until tender. 
Add salt and ground black pepper to the mushrooms. Place a portion of the base on a board sprinkled with flour, roll it into a flat cake, about 0.5 cm thick. Place 1 spoon of minced mushroom in the middle of the workpiece. 
Form immediately and roll in flour or breadcrumbs.
Fry in vegetable oil until golden brown. 
On average, the frying process takes 3-4 minutes for each side.
Potato zrazy with Mozzarella cheese
Several years ago, home-cooking restaurants in the capital began serving fried potato croquettes (zrazy) with cheese filling. They are made using classical technology: cooled mashed potatoes (0.5 kg), 1-2 chicken eggs, flour (4 tbsp.), salt to taste.
Mix the mass thoroughly, divide into equal balls, 5-6 cm in size. Pour flour into the bottom of the plate, lay out a ball of dough and make a flat cake out of it, in the center of which squeeze out a small indentation with a spoon. Place a piece of cheese on the flatbread and form it immediately, carefully sealing the edges. After this, roll the resulting “pie” in flour and fry in a frying pan in a large amount of refined vegetable oil.
The oil temperature should be within 180°C.
In a budget option, you can use any hard cheese instead of Mozzarella. Some recipes suggest chopping it on a fine grater, but reviews say it is much easier if you place a cheese plate in the middle of the potato cake.
Cheese zrazy is served only hot. An “Italian” serving with sour cream sauce, fresh tomatoes and a green leaf is considered ideal.
Video recipe for potato zrazas with liver
Zrazy stuffed with sauerkraut
Potato zrazy with stewed cabbage is a favorite dish in many Russian families. Despite the ease of preparation and a fairly inexpensive set of ingredients, the product turns out very tender and juicy. We present to your attention a detailed recipe with photos of potato zrazas with cabbage.
To prepare you will need:
- potatoes 1 kg;
- sauerkraut 400 gr. net weight (without brine);
- onion – 1 head;
- chicken eggs – 2 pcs;
- flour – 2 tbsp. l;
- salt, ground black pepper - to taste;
- vegetable oil for frying – 4 tbsp. l.
Peel the potatoes, place in cold water and cook until fully cooked. 
While the tubers are cooking, chop the onion. 
Sauté the onion until transparent. Afterwards, add sauerkraut to it. Add freshly ground black pepper and simmer until the cabbage is soft. Brine is not needed, but the product should not be squeezed out either. 
Leave the boiled and mashed potatoes without oil to cool. Afterwards, add the yolks of two eggs and flour to the mixture. 
Mix the mass until smooth. Beat the whites with a pinch of salt and add to the mixture. Beat everything with a fork to make the dough fluffy. 
Cover the board with cling film and place a portion of the potato mixture on top of it. Form a flat cake and place the stewed cabbage filling in the center. 
Pull up the edges of the film, form a “patty” and carefully seal the edges. 
Sprinkle the resulting workpiece with breadcrumbs and fry in a heated frying pan in a small amount of vegetable oil. 
Serve ready-made zrazy with herbs, sliced fresh cucumbers and tomatoes. 
In a similar way, potato zrazy is prepared with fresh cabbage, which must be stewed with spices, grated carrots and a spoonful of tomato paste.
This publication examined several popular recipes for preparing such a simple but incredibly tasty dish as potato zrazy. This product will be in demand by people who are limited in time, but cannot “pass by” good and satisfying home cooking. Try, fantasize and experiment and you will definitely succeed!
Video recipe for potato zrazas with cabbage
Potato zrazy is a potato cutlet or roll with filling. Potato zrazy is a dish of Lithuanian, Belarusian, Russian and Ukrainian cuisine.
In Ukraine they are called kartoplyanyky and are prepared from mashed boiled potatoes, with the addition of flour and eggs. The resulting mass is used to make cutlets with filling, roll in flour and fry in oil or lard. Any meat, greaves, mushrooms, liver, herring, cabbage can be used as filling.
Today we will cook:
The technology for preparing potato zrazas with various fillings does not differ significantly from each other. All of them are prepared on the basis of boiled potatoes, mashed.
Some housewives make mashed potatoes from boiled peeled potatoes, while others make boiled potatoes in their jackets. In my opinion, mashed potatoes from peeled potatoes and zrazy from them turn out much more tender, but this is a matter of taste.
Zrazy is fried in a frying pan with vegetable oil. They can be baked in the oven, then the dough should be a little steeper, and when forming, roll first in flour, then in egg and the last layer of breadcrumbs. Place on a baking sheet with parchment, so that they are at some distance from each other. Bake at 180 degrees for 10-15 minutes until browned. They turn out very tasty.
Potato zrazy with cabbage
We need:
- 1 kg of peeled potatoes 700 g)
- 1 kg fresh cabbage
- 1 medium carrot
- 1 -2 eggs
- 3-4 tbsp. flour
- 20 g butter
- 1 tsp tomato paste
- 1/2 tsp. citric acid
- 1 tsp sugar vegetable oil for frying zraz and cabbage
Preparation:
1. Peel the potatoes, wash them and let them cook until fully cooked. Add salt. Drain the water completely and mash with a masher or blender. Add butter, let cool slightly, beat in the egg. We adjust the number of eggs ourselves. Salt and mix thoroughly.
It is not necessary to add eggs to the dough.
2. To obtain potato dough, add flour and knead the dough, it should look like custard, but not stick to your hands. We try not to overuse flour so as not to clog the dough. The amount of flour in the recipe is just right.
3. While the potatoes were cooking, chop the cabbage and simmer in a frying pan with vegetable oil. Cut the onion into small cubes and combine with cabbage.
4. Grate the carrots on a medium grater, add to the cabbage, continue frying. Salt the cabbage, add sugar, a little butter, mix thoroughly and cook further. If we want to add sourness to the cabbage, add citric acid and tomato paste. Stir and continue to simmer until done. Cool.
For the filling, you can use sauerkraut, then do not add citric acid and tomato, but add a little more sugar and tomato sauce.
5. We have the dough ready, the filling too, let’s start cooking right away. On a cutting board, add flour and prepare a small bowl of water to wet your fingers.
6. Pour 2 tbsp into the pan. vegetable oil and heat over medium heat.
7. We form zrazy. They can be formed in two ways:
- 1st - scoop out the dough with a spoon, roll it into balls with your hands, and place it on a floured surface. Then we take the ball in the palm of our hand, and knead the other one to make a flat cake, put the filling on it, sparingly, and make a pie. Roll in flour to form a cutlet.
- 2nd of the dough we make a sausage and cut into equal pieces, make flat cakes, and then continue as in the first case.
8. Place the formed zrazy in a frying pan, fry on both sides until golden. Carefully, using a wide spatula, remove and place on a paper towel to remove excess oil.
Potato zrazy with mushrooms is lean, without eggs and flour
We need:
- 700 g champignons
- 1 kg potatoes
- 2 pcs onions, large size
- salt, pepper to taste
- semolina for breading
- vegetable oil
Preparation:
1.Chop the onion and fry in vegetable oil.
2. Add chopped mushrooms to the onion and fry until the liquid evaporates. Salt and pepper.
3. Make puree from peeled and boiled potatoes, add salt and pepper.
4. Make zrazy and stuff with filling
and breaded in semolina.
Place in a frying pan with a small amount of hot oil and fry on both sides.
Carefully remove and place on a plate. Cool until warm.
Recipes for fillings for potato zraz:
Recipes for fillings are designed for 1 kg of potatoes.
Meat filling
We need:
- 500 g raw meat, any
- 1 piece of onion
- salt, ground black pepper to taste
- spices for meat as desired
- 2 tbsp. vegetable oil
Preparation:
1. For the filling you can use pork, beef, or chicken.
Meat filling is made in two ways:
- Boil 1st meat and chop finely, or pass through a meat grinder (blender). Salt the minced meat, pepper, add spices, mix. Cut the onion into small cubes, fry in vegetable oil, if desired, add grated carrots to it, add a little salt and simmer. Mix the fried onion with the minced meat.
- 2nd grind the meat in a meat grinder with onions, add salt and fry until cooked. At the end, pepper and season with spices.
We form potato zrazy as in the first recipe.
Chicken liver filling
We need:
- 200 g chicken liver (beef liver is possible)
- 1 piece onion, large size
- 2 tbsp. vegetable oil
- salt, pepper to taste
Preparation:
1.Chop the onion very finely and fry in a frying pan with vegetable oil.
2. Grind the chicken liver through a meat grinder, add to the onion and simmer until the liquid evaporates. Let cool.
We form zrazy and bread them first in flour, then in egg and breadcrumbs. Place the formed products in the refrigerator for 20 minutes and then fry in a frying pan.
Budget-friendly liver filling with mushrooms
We need:
- 300 g boiled lungs
- 50 g boiled heart
- 50 g fresh lard
- 100 g boiled mushrooms
- salt, pepper to taste
Preparation:
1. Grind the lungs, heart and lard in a meat grinder. Salt and pepper.
2. Place the chopped mushrooms in a frying pan and cook until the liquid evaporates.
3. Mix the liver with mushrooms and stir. Taste for salt and add more salt if necessary. The filling is ready.
Mushroom filling
We need:
- 200 g pickled mushrooms, assorted or fresh 300 g
- 1 piece of onion, large head
- 1 tsp coriander
- 1/2 tsp. nutmeg
- salt, black pepper to taste
- 2 tbsp. vegetable oil
- 1 tsp flour
Preparation:
1.Chop the mushrooms, but not very finely.
2. On the contrary, we try to chop the onion as finely as possible.
3. Cook the onion in vegetable oil, add mushrooms. Salt, pepper, add coriander, nutmeg and flour, mix, keep on fire for 1 minute and remove. Let cool.
Cheese filling
We need:
- 100-150 g hard cheese
- 2-3 cloves of garlic
- 1 bunch of dill (spinach)
- 1 tbsp. sour cream
Preparation:
1. Three hard cheeses on a coarse grater. Squeeze the garlic into it.
2. Finely chop the greens, combine with cheese and mix with sour cream.
You can fill zrazy with hard cheese, without additives.
Egg and onion filling
We need:
- 20 g butter
- 2 -3 boiled eggs
- 1 bunch of green onions
- salt, pepper to taste
Preparation:
1. Melt the butter in the microwave.
2. Peel and chop the eggs, combine with butter.
3. Chop the green onions and mix with eggs, salt and pepper.
Prune and garlic filling
We need:
- 100 g pitted prunes
- 2-3 cloves of garlic
Preparation:
1. Pour boiling water over the prunes, hold for 20 minutes until they swell. Drain the water through a colander and grind.
2. Squeeze the garlic through a press into the prunes and stir. The filling is ready.
These are just some of the fillings that are used to make potato zrazas. Turn on your imagination and go for it.
Bon appetit!
We invite you to learn how to prepare a delicious dish that the whole family will enjoy. Potato zrazy with meat are hearty cutlets that combine mashed potato dough and meat filling. They are prepared like pies. Thick potato dough is made with a raw egg and chopped meat or minced meat with some flavorings is wrapped in it. Zrazy made from potatoes differs from pies in that the dough is made primarily from potatoes; all other ingredients should not interrupt its taste and are added in order to highlight the taste and to be able to carefully sculpt the zrazy.
Both the dough and the filling can be supplemented according to your preferences. This will diversify the dish and make it more original. So some of this will go into potato dough:
- chopped fresh or chopped dried herbs;
- ground spices or seasonings;
- chopped nuts.
The same can be added to minced meat for zraz. The filling for potato “pies” is made in a wide variety of ways:
- a mixture of two or three types of meat is taken - pork, poultry, beef;
- add cheese, chopped boiled egg, prunes or apple (chopped);
- minced meat is used with vegetables sauteed in oil - onions, carrots and garlic;
- finely chopped mushrooms (marinated, boiled or fried) are introduced.
There is one important rule in preparing this dish - for the filling, use meat or minced meat that is almost ready. This is important because the raw meat inside the potato dough will not cook.
The sauces for potato and meat dishes are sour cream mixtures in the following formats:
- sour cream, chopped dill, crushed garlic;
- thick heavy cream, sautéed onions crushed to puree, salt, spices;
- sour cream, mayonnaise, chopped herbs;
- sour cream, grated pickles.
The ratio of ingredients in the sauce is adjusted to taste.
Potato zrazy with meat in a frying pan
Today we invite you to expand your menu and prepare a complete lunch from a minimum of simple products. For the first, we will have a wonderful light chicken soup, and for the second, delicious potato zrazy with meat, the recipe for which we want to offer you today.
As you already understood, we use chicken legs as meat, broth, which you can easily use to make soup. And we will use the meat itself as a filling for potato zrazy.
The result will be a fairly economical, but at the same time tasty and satisfying menu. And so, if you are ready, then let’s begin to implement our plans.
Taste Info Main potato dishes
Ingredients
- Chicken leg – 1 pc. (approximately 200 g);
- Potatoes – 350-400 gr.;
- Onion – 1 pc.;
- Chicken egg – 1 pc.;
- Wheat flour – 2 tbsp. l.;
- Butter – 20-30 g;
- Salt, pepper - to taste;
- Vegetable oil - for frying.
From this amount of ingredients we will get 5-6 pieces of delicious potato zrazy with meat.
How to cook zrazy from potatoes with meat in a frying pan
The very first thing we need to do is boil the meat and at the same time get broth for the soup. In the meantime, we will make a potato base for our future meals.
We put water on the fire, peel, wash and coarsely chop the potato tubers. Place it in boiling water, it should just cover the potatoes, add a bay leaf. Leave to cook and add salt at the end.
While these two processes are taking place, you can start preparing the onions, which will also be used as filling for the zrazy. We clean the onion, wash it under cold water and chop it as if for frying.
Place in a frying pan with vegetable oil and sauté over low heat.
Mix everything, salt and pepper to taste, you can add a couple of spoons of broth for juiciness. Fry the filling for 2-3 minutes and remove from the pan.
By this time we had already cooked the potatoes. Drain the water and turn it into puree. Add a piece of butter to improve the taste. Add a chicken egg to the slightly cooled puree and mix thoroughly. Taste for salt and add more salt if necessary.
Add a couple of tablespoons of flour (heaped) and knead again until a homogeneous, not stiff mass is obtained.
If you think that the base for the zrazy is not dense enough, don’t worry and don’t add excess flour, otherwise your potato zrazy with meat will turn out clogged, which will undoubtedly negatively affect the taste.
It's time to form the images. On a surface generously sprinkled with flour, place the potato base with a spoon, lightly level it, and place the meat filling on top.
And now we proceed to the most important moment - carefully, raking up the flour with our hands, we begin to connect the opposite sides, forming a pie. It turns out to be quite soft, so we treat it gently. Transfer the zrazy to a frying pan heated and watered with vegetable oil using a spatula.
Fry for two minutes on each side.
And here they are, the most tender, delicious potato zrazy with meat, the recipe for which we have presented to you, ready to be served.
In the context.
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Potato zrazy in a slow cooker with meat and cheese
With the help of cheese, the filling is immediately made piquant and more interesting in taste. The recipe calls for hard cheese. But if desired, replace it with curd or soft. Salty, sharp or sour cheese is suitable.
Homemade preparations - sauerkraut, pickles or tomatoes in their own juice - are perfect as a side dish for potato zrazas. And also fresh greens - a salad mixture or even a simple green onion, crushed with sour cream.
Ingredients:
- Minced meat – 200 g;
- Onions – 1 pc.;
- Cheese (hard) – 40 g;
- Fresh dill - 2-3 sprigs;
- Potatoes – 550 g;
- Small chicken egg – 1 pc.;
- Salt – a couple of pinches;
- Sour cream – 4-5 tbsp. l.;
- Garlic cloves – 1-2 pcs.
Preparation:
- Peel and rinse the onion, garlic and spicy dill leaves in water. Finely chop these products.
- Place the minced meat in a hot frying pan with a drop of oil. Fry until the moisture evaporates. Stir in onion and garlic. Fry until golden brown. Add salt.
- Grate the cheese and add to the minced meat. Stir.
- Peel the potatoes. Cut it into pieces and place it in a saucepan. Pour in hot water and bring to a boil. Cook until soft. Then drain the broth.
- And mash the tubers into puree. Cool to room temperature.
- Add egg to potato mixture and salt to taste. Stir. The result is dough for zraz.
- Take a tablespoon of puree into your hand and form into a thin cake. Put some minced meat on it. It is convenient to take it with a teaspoon or dessert spoon.
- Form an oval-flattened patty from the flatbread with the filling.
- Pour some vegetable oil into the multicooker bowl. Turn on the frying mode for 40 minutes.
- Place all the zrazy in oil and cook. Gradually cook the cutlets until golden brown on each side.
- For the sauce, mix sour cream with chopped dill. Pour this mixture over the prepared potato zrazy with meat and cheese.
Potato zrazy with mushrooms and meat in the oven
Zrazy made from mashed potatoes with meat and mushrooms is prepared quickly in the oven. After all, their ingredients are pre-cooked or fried. For the dough, you can cook not only potato tubers alone, but also in combination with other vegetables. For example, carrots, celery root or onions.
Ingredients:
- Chicken (pulp) – 100 g;
- Pork (lard) – 100 g;
- Fresh champignons – 2 pcs.;
- Vegetable oil – 2 tbsp. l.;
- Salt - to taste;
- Potatoes – 5-6 pcs.;
- Egg yolk – 1 pc.;
- Wheat flour – 1 tbsp. l.
Preparation:
- Rinse and dry all meat and pork fat. Grind it into minced meat. This is done using a meat grinder or even a regular blender.
- Pour a spoonful of oil into a frying pan and heat. Place the minced meat in an even layer for frying.
- Rinse the mushrooms. Dry them slightly with a towel and chop them. Cut into small cubes or grind like minced meat.
- Add the mushrooms to the meat in the pan. Stir and continue frying until done. It doesn't take long - about a quarter of an hour. Then cool the mixture.
- Peel the potatoes. Cut and boil in hot water. Drain the broth or use it in another recipe (such as soup or pancakes).
- Make a puree from the boiled tubers using a masher. Leave on the counter to cool.
- Add yolk, flour and salt to the puree. It is permissible to take ground spices now. Choose according to your preferences - ginger, nutmeg, cardamom or dried herbs.
- Stir the potato dough.
- Form zraz dough pieces filled with minced meat and mushrooms. To do this, take a little dough in your hand. Use your fingers to flatten it into a flat cake. Add the toppings. Bring up the edges of the dough and mold on top. Roll slightly in your hands to an oval shape. Place the workpiece on the table and flatten it slightly with your hand. So make all the preparations.
- Place a layer of baking paper on a baking sheet and grease it with a drop of oil. Lay out the zrazy. Place in the oven at 200 C for 20-30 minutes. The dish should not be baked for a long time, only until an appetizing ruddy color appears.
Potato zrazy with minced meat and chopped egg
Very tasty zrazy is obtained if you mix sautéed minced meat with boiled chopped egg for the filling. Take chicken or quail eggs for this. The recipe also contains turmeric. It gives a delicate yellowish-orange color to the designs, which makes them more original.
Ingredients:
- Beef – 100 g;
- Turkey meat – 100 g;
- Chicken egg – 2 pcs.;
- Breading breading – 2 tbsp. l.;
- Potato tubers – 600 g;
- Ground turmeric – 2 pinches;
- Sunflower oil – 2-3 tbsp. l.;
- Young parsley - 2-3 sprigs.
Preparation:
- Before you start cooking, take care of the turmeric. Pour boiling water over its powder. A teaspoon of water is enough for two pinches. Leave to steep under the lid.
- Rinse beef and turkey and wipe off moisture. Cut into pieces and twist into homogeneous minced meat.
- Fry the minced meat in a frying pan with a drop of oil. You should not pour a lot of oil, otherwise the zrazy will not form a smooth patty.
- Boil one chicken egg until hard-boiled. If you decide to take quail ones, you will need 3-4 pieces. Once the egg has cooled, peel and finely chop it with a knife.
- In one container, mix minced meat, chopped egg and salt. The mass should be homogeneous.
- Boil peeled and washed potatoes until the pieces are soft. Remove from the broth. Puree. Do not use a blender for this, it will ruin the consistency of the potatoes.
- Add salt, turmeric tincture, raw egg and breadcrumbs to the cooled puree. The last two components allow the potatoes to come together into a homogeneous emulsion. Mix everything thoroughly to form a dough.
- Pinch off a little bit of dough and make flat cakes. Place a little filling on each one. Lift the edges of the dough up and form zrazy.
- Fry them in a frying pan or bake them in the oven. Potato zrazy with minced meat and chopped egg should come out golden brown on all sides (see photo above). Sprinkle them with chopped parsley before serving.
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 a small amount of 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 over 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 chicken egg and flour. Stir. Add salt and pepper.
With wet hands, form a small cake. Place some meat filling in the center. Carefully secure the filling inside the potato cake and coat well in breadcrumbs.
Heat 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!
