To prepare zrash, boil potatoes without a peel, dipping into boiling water so that the vegetables are covered by 1-2 cm. Salt is taken at the rate of 10 g. on 1 liter of water. Ready root vegetables are mashed or mashed from freshly boiled potatoes. Eggs and other products for stuffing are introduced into the warm mass.

Zrazy form a mass of 75-85 g, breading in breadcrumbs or flour, fry in a small amount of fat. Sometimes the dish is baked by pouring sour cream or cream.

Serve potato zrazy in 2 pcs. per serving, seasoned with milk or mushroom sauce, with sour cream and mayonnaise. For garnish, use fresh and pickled vegetables, green peas or green beans.

Classic potato zrazy in a pan

If potato mince is rare, add a couple of tablespoons of sifted flour or ground crackers. Add a raw egg to a warm mashed potato, otherwise egg white may curl and form ugly flakes.

Ingredients:

• potato tubers - 1 kg;
• raw egg - 1 pc;
• onions - 2 pcs;
• boiled egg - 2 pcs;
• fresh mushrooms - 150 gr;
• vegetable oil - 40 gr;
• fat for frying - 50-75 gr;
• salt and spices to taste.

Cooking method:

1. Wipe peeled and dried uncooked potatoes through a grater. Mix the egg whipped with salt and spices in mashed potatoes.
2. Let chopped onions in butter, add chopped mushrooms, then cool for several minutes and cool. Grate boiled eggs, salt, add to the mushroom mass and sprinkle with spices.
3. Roll flat cakes of minced potato, in the middle of each lay a teaspoon of egg-mushroom filling. Pinch around the edges, give an oval shape, bread in breadcrumbs.
4. Fry zrazy from each side to a golden hue.

Potato zrazy with cheese in the oven

For zraz, pick up boiled potatoes - these are pink varieties. Young root vegetables boil longer than seasonal, consider this when calculating the time.

Cooking time - 1 hour 15 minutes.

Ingredients:

• potatoes - 600 gr;
• egg yolk - 1 pc;
• flour - 2-3 tbsp;
• fresh mushrooms - 200 gr;
• soft cream cheese - 170 gr;
• dutch cheese - 100 gr;
• wheat breadcrumbs for breading - 0.5 cups;
• sour cream - 1 glass;
• chopped greens - 2 tbsp;
• salt - 1 tsp;
• set of seasoning for potatoes - 1 tsp

Cooking method:

1. Cool and chop the boiled potatoes with mushrooms into slices, chop in a thick puree with a blender.
2. To the potato and mushroom stuffing, mix the yolk whipped with salt, add flour and spices.
3. Put a spoonful of cream cheese in the middle of a minced meat cake with a diameter of 7-8 cm, roll it in the form of a cigar and pinch the edges.
4. Bread zrazy in breadcrumbs, fill them with a frying pan, pour sour cream, sprinkle with grated cheese on top.
5. Bake for 20-30 minutes in an oven heated to 180 ° C. Sprinkle the finished dish with herbs.

Ingredients:

• raw potatoes - 12 pcs;
• raw egg - 1 pc;
• cooked chicken fillet - 200 gr;
• flour - 2-3 tbsp;
• garlic - 1 clove;
• breadcrumbs - 1 cup;
• sunflower oil - 100 ml;
• a mixture of peppers - 1 tsp;
• salt - 10-15 gr.

For filling:

• cooked chicken fillet - 100 gr;
• boiled champignons - 7-8 pcs;
• onions - 1 pc;
• butter - 2 tbsp.

Cooking method:

1. Chop the chicken fillet into pieces, beat the boiled potatoes in a blender. Beat the egg with salt and pepper, add to the minced meat with flour and grated garlic.
2. Mix chopped boiled mushrooms and chicken flesh with chopped and fried onions.
3. Prepare tortillas from potato mincemeat, wrap the stuffing of mushrooms and meat in them, and form oblong zrazy.
4. Fry on each side in a hot pan with sunflower oil.

Cheese breadcrumbs with onion and egg

For splendor of mashed potatoes, try to beat with a mixer at medium speeds. If you are not afraid of the smell of garlic, use 2-3 chopped cloves instead of powder.

Cooking time - 1.5 hours.

Ingredients:

• potatoes - 800 gr;
• ground dried garlic - 1-2 tsp;
• raw egg - 1 pc;
• semolina - 2-3 tablespoons;
• salt - 0.5 tsp;
• ground black pepper - 0.5 tsp;
• vegetable oil - 100 ml;
• hard cheese for breading - 200 gr.

For filling:

• green onions - 2-3 branches;
• dill - 2-3 branches;
• boiled eggs - 2-3 pcs;
• butter - 2 tbsp;
• salt and spices to your taste.

Cooking method:

1. In the prepared mashed potatoes, add dry semolina and egg yolk, mixed with salt and pepper. Stir until smooth, let it brew for half an hour so that the semolina is swollen.
2. For the filling, mix chopped greens, grated boiled eggs, soft butter, salt and spices.
3. Pick up the potato mass with a spoon, lightly flatten in the palm of your hand in a flat cake. Add the filling on top, pinch from the sides, give the shape of the patty.
4. Rub cheese on a fine grater, roll prepared products.
5. Warm vegetable oil in a pan, fry until golden brown zrazy.

Oven-baked potato zrazy with minced meat in a creamy sauce

For zrash you can use minced meat from boiled pork or chicken. Before you start zrazy, mix chopped boiled meat with passivated onions and ground pepper.

Dilute the dry mass for zraz with several tablespoons of broth or potato broth.

Cooking time - 1 hour 40 minutes.

Ingredients:

• fresh potatoes - 500 gr;
• raw egg - 0.5-1 pieces;
• ground wheat crackers - 0.5 cups;
• salt - 15 g;
• hops-suneli - 1 tsp

For filling:

• raw minced meat - 100 gr;
• green onions - 2-3 feathers;
• table mustard - 1 tsp

For the sauce:

• wheat flour - 15 g;
• butter - 15 gr;
• cream - 100 gr;
• salt, spices - to taste;
• grated cheese - 2 tbsp.

Potato zrazy is the best reason to try and show off culinary talents. The choice of fillings is so huge that my eyes run wide. With onions, mushrooms, saury ... Already in the description of recipes incredible appetite flares up. We’ll tell you how to cook tender cutlets with juicy filling so that they do not fall apart.

Classic potato zrazy with minced meat

Zrazy with minced potato is also called kortoplyaniki. Such potato patties with different fillings are incredibly fond of in Western Ukraine, Lithuania, often cooked in Belarus and Russia. Cutlets are even mentioned in the classics of literature. Babel, in Odessa Tales, has a phrase like “an old man drank vodka from a teapot, ate it with a smell that smells like a happy childhood” ... In general, we learn to cook cutlets worthy of a literary pen.

For cooking, we need:

• a kilogram of potatoes (the best is the red variety for baking - it will not fall apart);
• large head of onion;
• half a kilo of any quality stuffing;
• 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.

I wash the potatoes under water and carefully clean them with an iron brush. Boil until cooked in salted water. Three cooked potatoes on a coarse grater in a separate container.

We clean the onion and cut into cubes. Fry the minced meat with onions, salt in a pan. Add salt, pepper to taste and add 2 chicken eggs. At the same time, the forcemeat should not be too hot so that the eggs do not “cook”.

If you put raw minced meat in zrazy, it runs the risk of not frying and the zrazy will remain raw.

We make potato cakes. In the center of each we lay out a little mincemeat, pinch the edges to get beautiful, even cutlets. It remains to roll them in flour and fry on both sides in a mixture of vegetable and butter to a beautiful golden crust.

Serve warm with zrazy sauce made from flour, milk or cream. But, in principle, you can not 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 in the evening there is a little mashed potato. On the second day there are few who want to eat, because puree is delicious only fresh. It's time to revive the potatoes and serve for dinner gorgeous fragrant potato zrazy with mushrooms, with sauce from yogurt, sour cream and whipped cream.

For cooking, we will need a small saucepan of cooked mashed potatoes, fresh champignons - 200 g, a large onion, a couple of chicken eggs, salt, pepper to taste, a little oil is not frying.

It is better to fry the 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 stick up directly in the pan.

A step-by-step instruction looks like this:

1. We break eggs into mashed potatoes.
2. Add a little flour.
3. Knead the potato mixture thoroughly.
4. If necessary, add salt, otherwise the cutlets will come out fresh.
5. In a pan, fry the mushrooms, cut into cubes, and the onion.
6. We make beautiful cakes, put mushroom stuffing in the center and pinch the edges.
7. Roll zrazy in flour and fry in a hot pan on both sides.

Serve rosy, delicious zrazy on a large flat dish, adding sour cream sauce and small pickled or fresh cucumbers to them at your discretion. We eat, savoring the delicate mushroom taste, emphasized by creamy mashed potatoes. Bon Appetit!

With cheese

When cutting zrazy with cheese, a viscous molten filling is found, surprisingly in harmony with airy mashed potatoes. Take any cheese - spicy, freshish Russian, sweet Maasdam, classic parmesan. The taste will be different. But do not skimp on cheese - there should be a lot of fillings.

There is an option in haste - with cubes of good cream cheese. If the cheese comes with additives, such as slices of ham or mushrooms, the dish will sparkle in a new way.

Among the necessary 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 in mashed potatoes and knead the potato dough thoroughly. We form cakes the size of a palm, in the center of each we pour a generous portion of cheese. We "seal" the patties on both sides so that they turn out to be tight, and the filling does not leak. Bread zrazy in crackers, quickly toss into a heated frying pan. Fry on all sides to a crust.

Cakes are conveniently sculpted, periodically wetting hands with cold water - so they will not stick.

Put the finished zrazy on a paper towel, so the excess fat is absorbed. Serve with herbs, cherry tomatoes, fresh cucumber.

Zrazy with meat is a hearty dish that is easy to cook at home. Choose the best recipe!

Potato zrazy with meat, in my opinion, is the best combination of beloved potatoes and tasty meat. Of course, you can just serve mashed potatoes with goulash to the table, but you must admit that there is something different from standard food is much more interesting.

• Potato - 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

Boiled peeled potatoes in salted water until tender. Drain and mash, adding butter to the potatoes.

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

In the cooled puree, add 150 grams of flour and knead the dough. Do not add eggs, sour cream or even more oil to the 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 round cakes. Put 1-2 teaspoons of minced meat in the center of the tortilla.

Form a neat cutlet and pinch the edges.

Fry potato zrazy in a pan for 2-3 minutes on each side until a beautiful golden crust appears. It is best served hot, adding each tablespoon a tablespoon of sour cream.

Recipe 2: potato zrazy with meat

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

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

Peel and carefully wash the potatoes, cut them into quarters and immerse them in hot water to boil. If laid in cold water, the potatoes will be less sticky.

Wash the meat, cut into pieces and pass 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 merge almost the whole potato pickle, leave literally three to four tablespoons. We crush a crush, add flour, eggs and dill. The number of eggs may vary, see the consistency of potato dough.

We clean the onions and chop them into cubes, fry them in vegetable oil, put the minced meat, add salt and fry until half-cooked. We roll the potato mass into a sausage, cut into small cubes, like into dumplings, we crush with a palm. We put the minced meat on one half, cover the second and fix the edges tightly.

In our palms, we crush the semi-finished product, soak in flour and fry in ghee.

Recipe 3, step by step: zrazy with beef

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

Incredibly delicious and satisfying will be such beef zrazy chops if cooked at home and served with a side dish of cooked string beans and cauliflower. In the process of preparing zraz, we will also prepare a very thick and delicious sauce for them.

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

Such beef and zrazy are perfect for lunch or dinner.

Let's start cooking.

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

We cut all our beef into thin enough plates along the fibers. We put the sliced \u200b\u200bpieces on top of the cling film, on top of the meat also cover with cling film. We beat the beef with a wooden kitchen hammer. The presence of a film will not allow the hammer to spoil the texture and surface of the meat.

Peel the onion, wash and chop finely enough.

Pour onion slices into a deep bowl, add the butter cut into small pieces and the specified number of breadcrumbs to it. Mix all the ingredients thoroughly. The oil should be slightly melted, for this, just let it brew at room temperature before cooking.

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

We heat the pan with a small amount of vegetable oil, roll the meat rolls with the filling in wheat flour and send it to the hot oil.

Such rolls need to be fried on each side, quickly and over high heat until a confident golden crust appears.

In a deep pan, spread the remaining slices of onion and butter in breadcrumbs. We also send beef rolls fried in a pan there.

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

Serve the finished dish and serve it to the table hot with a side dish of green beans and cauliflower. Beef zrazy ready.

Recipe 4: How to Make Zrazy with Meat

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

We make the filling, for this it is necessary to fry the minced meat mixed with chopped onions, salt and pepper in a heated pan with vegetable oil.

Add salt, egg and flour to the puree.

Stir everything.

Lubricate the hands with vegetable oil, or sprinkle with flour a little. put mashed potatoes in a palm with a spoon, stuffing in the middle, and again mashed potatoes 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.

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

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

• Potato 7 pcs.
• Minced pork 500 gr
• Flour 1 cup
• ½ cup breadcrumbs
• 1 carrot
• Onions 1 pc.
• Chicken egg 1 pc.
• Garlic 1 clove
• Parsley 3 sprigs
• Vegetable oil
• Ground pepper

Peel the potatoes, boil until cooked, drain the liquid and knead the nibble. Cooling down.

In oil (2 tbsp) over medium heat, fry the prepared pork mincemeat until the liquid evaporates. Spread on a plate.

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

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

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

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

We give zrazy a round shape and roll in breadcrumbs.

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

Sent to a preheated oven at 210 degrees for 10-15 minutes. During this time, all potato patties are evenly heated, the filling will infiltrate the dough and the zrazy will turn out to be 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 pan

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

Zrazy can be both boiled in boiling salted water and 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. spoons;
• egg - 1 pc.;
• minced meat (pork + beef) - about 200 g;
• onion - 1 pc.;
• salt, pepper - to taste;
• vegetable oil - about 50 ml.

Wash potato tubers, peel and cut 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 potato zrazy. After removing the husks, finely chop the onion and fry for 2-3 minutes in vegetable oil.

To the already soft onion, load the minced meat. For uniform frying, break the meat mass into small pieces using a culinary spatula. We fry on moderate heat until the minced meat is ready. Season the meat filling for zraz with salt and pepper to taste.

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

We drive a raw egg into a warm, but not hot potato, and begin to grind the mass into a homogeneous smooth puree.

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

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

We fasten the edges, forming an oblong workpiece and hiding the filling inside. Roll the resulting potato "cutlet" in breadcrumbs. Similarly, we do the rest of the zrazas.

Cover the bottom of a large-capacity thick-bottom pan with a thin layer of vegetable oil. We warm it up well, and then we spread our semi-finished products on a hot surface. Fry on both sides over moderate heat until an appetizing “tanned” crust is formed.

We serve potato zrazy with minced meat hot or at least warm. Since the dish already combines both meat and side dishes, no additions are required. If desired, fresh vegetables, greens or light salads can be served with hearty zrazy. And potato zrazy with minced meat are in perfect harmony with sour cream.

Recipe 7: potato zrazy with minced meat

If you are suddenly 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 a photo of which is described below. This simple dish is prepared from traditional products, but at the same time contains an unusual ingredient. Kefir is present in the meat filling, which gives the filling special juiciness and softness.

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

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. Kefir can be taken with any fat content. It is advisable to take refined oil for frying. As spices, you can use seasoning curry, turmeric, coriander, a mixture of peppers.

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

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

Drain the water from the boiled potato, crush it with a crush, so that there are no lumps left. Beat the egg and pour 3 tablespoons of sifted flour, then mix the potato mass thoroughly. If you wish, you can also sprinkle some spices in the potatoes. For example, add 0.5 teaspoon of turmeric. She will give the finished product a pleasant yellow color.

Sprinkle the board with flour. Gather a tablespoon with a slide of potato dough, roll a ball out of it. Then flatten it into a pancake about 1 cm thick, in the center of which put about 2 teaspoons of the filling. Gently connect the edges of the pancake and dazzle them. Fold the prepared zraz pieces onto a board sprinkled with flour.

Pour a little sunflower oil into the pan and heat it well. Put the billets in the pan and fry them on both sides until a crispy crust forms. The lid can not be closed, fry over medium heat.

Serve zrazy on the table is better in the form of heat. You can decorate them with herbs and serve with vegetables, adjika or ketchup.

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

We wish you all bon appetit!

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

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

All the trick and complexity of cooking this dish is the proper preparation of products. The potato should be well beaten in mashed potatoes and warm so that it is easily sculpted, and the minced meat should not be very greasy, otherwise the dish will be heavy on the stomach.

Peel and carefully wash the potatoes, cut them into quarters and immerse them in hot water to boil. If laid in cold water, the potatoes will be less sticky.

Wash the meat, cut into pieces and pass 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 merge almost the whole potato pickle, leave literally three to four tablespoons. We crush a crush, add flour, eggs and dill. The number of eggs may vary, see the consistency of potato dough.

We clean the onions and chop them into cubes, fry them in vegetable oil, put the minced meat, add salt and fry until half-cooked. We roll the potato mass into a sausage, cut into small cubes, like into dumplings, we crush with a palm. We put the minced meat on one half, cover the second and fix the edges tightly.

In our palms, we crush the semi-finished product, soak in flour and fry in ghee.

How to cook a dish for a couple

Components:

• Potato - 5 pcs.;
• Chicken breast - 2 pcs.;
• Onion - 1 pc.;
• Flour - 5 tbsp. l .;
• Egg - 1 pc.;
• Salt - to your liking;
• Butter (fatty) butter - about 100 g;
• Olive oil - 2 tbsp. l

Cooking time: 45 minutes.

Calories: 85 Kcal / 100 g.

In boiling water we put boiled chicken sternum, slightly add salt and add a small piece of onion. We clean the potatoes and set to cook too. It needs to be well boiled and soft.

We drain the water, transfer the clubs into the blender's container and interrupt in mashed potatoes, adding a little butter and egg. When the mass becomes more uniform, pour in the flour and mix well with a spoon. Leave to cool.

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

We make small cakes of mashed potatoes, in the middle we put the filling, with wet palms we blind the zrazy and put it on a special lattice of a double boiler. We activate the appliance, pour water into the container, set the tiers with zrazy and turn on the timer for twenty minutes.

Fresh greens can be added to the chicken broth and served with potato zrazy and low-fat sour cream.

Unforgettable delicious potato zrazy with meat filling in the oven

This dish will appeal to housewives who like to cook something unusual and original from simple products. Zrazy baked in the electric oven have a crisp and juicy filling. Hard cheese can be added to them, but this is optional.

Components:

• • Potato - 1 kg;

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

Cooking time: 85 minutes.

Calories: 114 Kcal / 100 g.

Wash the potatoes well and pour boil in their uniforms in boiling salted water. Readiness check with a toothpick or fork. Wash meat and dry with kitchen paper towels.

We cut into slices and twist in a meat grinder. Peel and chop the onion in a blender. We collect oil in a stewpan and fry the onion porridge, add minced meat, seasonings, salt and cook for ten to fifteen minutes, stirring all the time so that it does not burn.

We clean the potatoes, mash them with a pusher, beat the egg, add flour and butter. Leave to cool. We roll it into a thick long sausage, pluck small koloboks and form potato cakes, stuffing with minced meat with onions. Cover with breadcrumbs and put in a small roasting pan. Set to bake for twenty minutes.

  Learn how to cook properly, how healthy the dish is and who is recommended to eat it.

How to make potato zrazy with mushrooms and minced meat

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

Components:

• Ceps - 300 g;
• Potato - 6 pcs.;
• Onion - 2 heads;
• Carrot - 1 pc.;
• Butter - 50 g;
• Young beef - 450 g;
• Egg - 1 pc.;
• Salt, pepper - as you wish and taste.

Cooking time: 70 minutes.

Calories: 165 Kcal / 100 g.

Boil potatoes until fully cooked. Mushrooms are washed well in water and chopped into cubes. Fry in sunflower oil. We twist the meat in a meat grinder, after cutting it into pieces.

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

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

We roll out the potato dough, separate small cakes, flatten in the palm of our hands, stuff and immediately fasten the edges. To keep them well, you can moisten with oil or water.

Bake in the flour semi-finished products and fry in warmed butter, until a beautiful brownish color.

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

Bon Appetit!

Potato zrazy is a kind of stuffed pies, which are not prepared from a simple dough. At the heart of mashed potatoes, cooked in a special way. Fillings can be used any to your taste. Here are collected step-by-step recipes for potato zrazy with the most delicious filling.

Potato zrazy - general principles of preparation

Young potatoes for zraz will not work. Vegetables need to be taken mature, can be stale. The tubers are boiled in a peel or peeled, but not finely chopped, then poured with water and boiled. With boiled potatoes, you need to drain all the water, the liquid should not remain. Then it is crushed to homogeneity. The mass will not quite look like mashed potatoes, it will be thick. Eggs are added to it, but not always. The consistency is straightened with flour. On a kilogram of potatoes puts 2-4 tablespoons.

What toppings can be used:

Mushroom, vegetable;

From meat or poultry;

From cheese, eggs;

From fish;

Sauerkraut, pickles, olives;

From sausages, sausages, smoked meats.

The filling is brought to full readiness. From potato dough, pies with forcemeat are made, in a classic shape or in the form of cutlets. Then the products are breaded in crackers or just in wheat flour.

Zrazy is often cooked in a pan, simply fried on both sides. But they can also be baked in the oven, there is such a recipe below. Serve the dish immediately while it is hot. Cold potato zrazy are not so tasty.

Potato zrazy: step by step recipe with mushrooms

A step-by-step recipe for potato zrazy with mushrooms. You can use honey mushrooms, champignons or any other species. It is better to cook potatoes in advance so that it dries out a little.

Ingredients

1 kg of potatoes;

300 g of mushrooms;

70 g of onion;

Oil and spices;

Cooking

1. Peel the potatoes, cut each tuber in half, put in a pan. Pour with water, add a few twigs of parsley or dill, throw a bay leaf, peppercorns, boil. But do not boil. Pieces should remain tight. At the very end you need to salt.

2. Pour water out of the pan immediately so that the vegetable is not saturated. We shift the potatoes into a large bowl, leave to cool for an hour, as much as possible. Let the vegetable dry on top.

3. We are engaged in the filling. We cut the mushrooms into pieces, you do not need to do large coarsely. Put in a pan with oil, lightly fry. If mushrooms are collected in the forest, then before that they must first be boiled in a pan with water, you can also add spices. Then drain the water, cut the mushrooms, send to fry.

4. Peel the onion, cut into small cubes, add to the almost ready mushrooms and fry everything together for a couple of minutes.

5. Season the filling with spices to your taste. Usually it is salt and pepper. But greens are welcome, you can squeeze a clove of garlic or put a spoonful of tomato paste. Stir thoroughly, leave to cool.

6. Go back to the potatoes. It needs to be chopped. The harvester can not be used for this, only a crush or scroll the vegetable through a meat grinder with a fine mesh. Grind in any convenient way until smooth, lumps should not remain.

7. Add the egg and two tablespoons of flour to the potato dough, knead thoroughly, you do not need to add spices to it, since they can burn during frying. Potato dough in itself will turn out fragrant, since when cooking, laurel and greens were added to the pan. You can try on salt, if necessary add.

8. Pour a little flour onto the board.

9. Pinch off a slice of potato dough or pick with a spoon, flatten a neat cake on a flour sprinkled palm, put a little mushroom filling in the center.

10. Pinch the edges, mold the pie. Align palms form. Put on a flour sprinkled board.

11. Blind in this way the remaining zrazy with mushroom filling. Spread on the board.

12. Heat the vegetable oil in a wide pan.

13. Take one eye, flatten to a thickness of two centimeters, carefully lay out in warmed oil. Do the same with the rest of the formed products.

14. Fry the potato zrazy first on one side until rosy, then turn over and cook the second side.

15. Put 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-calorie, as it is baked. A step-by-step recipe for potato zrazy in the oven with a very tasty filling. But if you wish, you can also cook a dish with mushrooms, chicken or meat, vegetables. Everything will work out the same.

Ingredients

A kilogram of potatoes;

2-3 tablespoons of flour;

2 tablespoons of milk;

120g of cheese;

1 clove of garlic;

5 branches of dill;

Spices, some butter.

Cooking

1. Boil potatoes in the usual way, but do not digest. Remove all water, cool and chop tubers. Let it cool down a bit.

2. Two hard boiled eggs on a plate, they are needed for the filling.

3. Break one raw egg, remove the yolk, it is needed to lubricate zraz.

4. Combine the separated protein with one whole egg, shake with a fork and transfer to chopped potatoes. Fill the dough with flour, stir.

5. Cut the boiled egg into cubes or rub into a bowl.

6. Cheese, too, grate, you can immediately grate and a clove of garlic. Add chopped dill, add salt and mix thoroughly the cooked filling. If the cheese is dry, then you can add a spoonful of sour cream or mayonnaise, it will turn out even tastier.

7. Separate 1.5 tablespoons of potato dough, mold a cake, put a little cheese and egg filling in the center, and mold a cake.

8. Flattening the zrazy to be baked in the oven is optional. You can leave them chubby, chubby. But immediately we attach a neat shape, shift to a greased baking sheet, place a seam from below.

9. Take the yolk. Which previously set, whisk it with two tablespoons of milk or cream, brush all the zrazy on a baking sheet with a brush. We are trying to work out all the side parts so that they also beautifully brown.

10. Since the filling and potato dough are almost ready, you just need to brown well in the oven. Therefore, we put the oven for 10-15 minutes in a preheated to 210-220 degrees.

Potato zrazy: step by step recipe with minced meat in a pan

One of the favorite fillings is meat! In a step-by-step recipe for potato zraz, minced meat is used, you can take any kind, a mixture of beef with pork, poultry, lamb. In general, we make the filling to your taste, taking into account personal preferences.

Ingredients

800 g of potatoes (peeled);

220 g minced meat;

5 tbsp. l breadcrumbs. crackers;

Onion head;

50 ml of oil;

3-4 tablespoons of flour.

Cooking

1. Cut the peeled potatoes into four parts, put in a pan, pour water, but a lot of liquid does not need to be added. Let it barely cover the vegetable to preserve starch as much as possible. Salt after boiling.

2. Put on the stove, cook until soft.

3. While the potatoes are being prepared, we make the filling. Cut the onion into cubes. Pour a spoonful of oil into the pan and start frying the vegetable. If you put the stuffing first, then the onion will turn out like boiled. Better fry it a little.

4. After a couple of minutes, add minced meat to the pan, stir with onion and fry together. The filling should reach almost ready.

5. Add salt to the filling, pepper, if desired, throw a little garlic or a spoonful of tomato paste, with it the mince will turn out even tastier. Fry for a minute and turn it off.

6. Pour the broth from the cooked potatoes, you do not need to leave anything extra in the pan. Remove the lid and cool slightly.

7. Knead the potatoes with a special pusher.

8. Add one large egg to it or lay a couple of small ones, stir.

9. First add two tablespoons of flour, if necessary add a little more. It should be sticky dough.

10. Pour breadcrumbs into a clean and dry plate.

11. Nip off a piece of potato mass. Flatten in the palm of your hand to make a cake. We put a little stuffing from minced meat in the center.

12. Carefully collect the edges, form a pie. Optionally sharpen the edges.

13. Immediately shift to a plate with breadcrumbs, sprinkle on top, gently pick up and form immediately, pressing the crackers to the potato dough.

14. We form all the other zrazy, try to evenly distribute the minced meat. We spread it on the cutting board for now.

15. Pour oil into the pan. You do not need to add much, a thin layer is enough. We put on the stove, warm. If the oil is not sufficiently warmed, then the breadcrumbs will begin to absorb it.

16. Flatten the zrazy, put a few pieces on the pan. They should not touch.

17. Fry on one side until golden brown.

18. Then we turn over and brown the second side. It is not necessary to cover the pan.

19. We take out the rosy zrazy on a plate covered with napkins. Remove excess oil, serve.

Replace breadcrumbs with chopped salted crackers or ground oatmeal. You can roll zrazy in semolina, add sesame or nuts to the breading.

If the potato dough does not want to keep in shape, crumbles, then you can add another egg or a little potato starch to it.

Zrazy will be very beautiful and yellow if you add turmeric or a ready-made curry mixture to the dough from potatoes.

If the potato is friable, then you need to boil the tubers only in their uniforms and do it in advance, you can stand it for several hours in the refrigerator, then twist it through a meat grinder.