Potato zrazy with minced meat is a budget-friendly but quite filling dish. With a minimum amount of ingredients you can prepare a set lunch or dinner for the whole family. Even when unexpected guests are on the doorstep, such a dish will perfectly decorate the table.

Nationality is difficult to determine. Culinary specialists in Poland, Lithuania and Belarus have been engaged in long-standing debates over the right to be considered the ancestors of this dish.

If we talk about the etymology of the word, then the place of primacy goes to the Poles. And historical circumstances allow us to equate such a dish specifically to this people.

It’s hard to believe, but prototypes of a similar dish were served at the royal table back in 1518. The prototype was thin layers of meat in which various fillings were wrapped. Centuries passed, and the appearance of the dish and the ingredients changed.

History remembers the famous “Nelson Zrazy”, which are named after the legendary admiral. They included a large number of chopped champignons.

We offer 4 proven recipes.

The quantity of ingredients is designed for 8 pieces. If more servings are needed, the products are increased proportionally:

• beef – 300 g;
• potatoes – 3 – 4 pcs.;
• onion – 1 head;
• chicken egg – 1 pc.;
• frying oil; flour for dusting;
• salt, pepper - to taste.

Advice! Boiled meat broth is ideal as a base for a first course.

The cooking method is as follows:

1. Wash the potatoes and boil them in their skins in salted water until fully cooked.

2. Peel the vegetable and chop until smooth.
3. Beat one egg into the resulting mass, add salt and pepper.

4. Tear the boiled beef into fibers with your hands or cut into cubes.

5. Finely chop the onion, saute in oil, mix with meat.
6. Sprinkle a cutting board with flour, place the puree on the surface, and form a small portioned cake.

Advice! To make it more convenient to shape the products, use cling film.

7. Place the minced meat in the middle and carefully connect the sides of the flatbread. Do a few things like this.

8. Preheat the oven to 200 degrees.
9. Grease a baking sheet with oil and place the pieces. Bake until golden brown.

Serve zrazy with meat from the oven with sour cream and chopped herbs.

Fast zrazy

When there is no time for complex dishes, but you need to feed a family or a large company, the ideal option is quick zrazy with minced meat. The composition includes products that are always on hand, so there is no need to run to the store for ingredients. The finished dish will please both adults and children!

For 8 servings you will need:

• potatoes – 1 kg;
• egg – 1 pc.;
• butter – 30 g;
• flour – 2 tbsp. l.;
• minced pork and beef – 500 g;
• vegetable oil – 2 tbsp. l.;
• onion – 1 pc.;
• pepper, salt - to taste.

Advice! Mix several types of meat. This will make the filling juicy.

1. Peel the potatoes, put them in cold water and add salt.

2. Cook until fully cooked.
3. Drain the water before the potatoes have cooled and mash them thoroughly until they are pureed.
4. Chop the onion.
5. Heat the oil and sauté the onion in it.
6. Combine minced meat with onion, salt and pepper.

Advice! If you pre-fry the minced meat, the cooking process will go even faster.

7. Beat the yolk and white into the mashed potatoes, add flour and a piece of butter. Knead the mass well.

8. Cover the table with cling film or a plastic bag.
9. Place a small amount of base on the surface and make flat cakes. Add filling to the middle. Carefully connect the ends of the film and form small cutlets.
10. Pour sunflower oil into the frying pan and carefully place the pieces. Place the potato products on a hot surface, seam side down, so that the mass has time to set. To cover with a lid. Fry on each side for 5 minutes.

The main advantage of zraz with minced meat is that they are equally tasty both cold and hot.

Potato zrazy with minced meat in a frying pan

Potatoes and meat are the perfect combination of ingredients. If you make the famous rhinestones from them, you will be able to lick your fingers! The finished dish is a hot appetizer, but can easily replace a main course, snack or breakfast.

Hearty products are combined with vegetable salads, cereals, and creamy sauce and mushroom gravy.

So, you will need:

• Beef – 400 g;
• pork – 300 g;
• potatoes – 1.5 kg;
• onion – 1 pc.;
• frying oil;
• chopped greens for decoration;
• flour – 2 tbsp. l.;
• a spoonful of sour cream or heavy cream;
• salt, pepper - to taste.

Cooking method:

1. We start by preparing the vegetable. Peel the potatoes and cook until fully cooked.
2. Using a meat grinder, grind the pork and beef, mix thoroughly.

3. Chop the onion and sauté in sunflower oil.
4. Mash boiled potatoes, add butter, beat in egg and flour. The mass will be homogeneous and thick.

5. Pour the minced meat into the frying pan with the onions, pour in sour cream and cream. Cover with a lid, simmer over low heat until excess liquid has evaporated, add spices.
6. Using cling film, form small oblong-shaped products from the dough and filling. Fry until golden brown.

Advice! If the puree turns out loose and loose, you can brush the top of the zrazy with an egg. Protein will reliably connect the mass.

The dish is ready! Garnish with chopped herbs. Additionally, prepare a sauce from sour cream and garlic. Bon appetit!

Lithuanian potato zrazy with sauce

Interestingly, the national Lithuanian zrazy are called “zeppelins”. A hot potato dish with various fillings is served on the festive table, and is also used in people’s daily diet. Zeppelins also have another unpronounceable name - didjkukuliai. The main difference between the Lithuanian dish and the usual ones is the size. Zeppelins are much larger and served with a special sauce. It's time to get to know Lithuanian cuisine better!

To prepare you will need:

• potatoes – 600 g;
• minced meat – 300 g;
• onion – 1 pc.;
• garlic – 2 small cloves;
• pepper, salt - to taste.

For the sauce:

• fat sour cream – 200 g;
• smoked breast or lard – 250 g;

The secret of proper Lithuanian zrazy is properly prepared dough. If other recipes use boiled potatoes, in this case two types of vegetables are used: fresh and thermally processed.

1. Cook 3 potatoes in their jackets over a fire until fully cooked.
2. Let it cool, peel and mash with a fork until pureed.
3. Peel 2 raw root vegetables and grate them on a fine grater.

4. Squeeze out excess moisture from the resulting mass and place on paper towels. Combine the resulting masses and mix thoroughly. The result should be a homogeneous substance resembling plasticine.

Advice! To make it easier to squeeze out water, use gauze folded several times or another mesh.

5. Wet your hands with water. Scoop the dough with a spoon and roll into equal flat cakes 1.5 cm thick.
6. Mix the minced meat with chopped fresh onion, salt and pepper.

Advice! It is not necessary to use pork and beef. For zeppelins, veal, turkey and even twisted chicken are suitable.

Another difference from the classic recipe is that they are boiled rather than fried.

8. Bring water to a boil in a saucepan.

Advice! If desired, bay leaves, peppercorns and dill sprigs are added to the cooking water. This will add a piquant flavor to the dough.

10. Carefully place the pieces one by one into the pan. Carefully ensure that the products do not stick to the bottom.

11. The final stage is preparing the sauce. Grind the smoked piece of meat, add a little onion. Pour in sour cream or cream, simmer over low heat for 5 minutes.

12. Let it brew. Transfer the zrazy to a plate previously greased with butter. Pour sauce on top. The dish is ready. Bon appetit.

These are the most delicious and simple recipes for preparing potato zraz with minced meat. According to some, the taste of the dish is fully revealed on the second day. Indeed, the snack does not lose its taste after cooling.

In such an interesting and simple way it is easy to feed a large number of people gathered at the dinner table! You can add a variety of ingredients to the filling - potatoes go well with all types of meat, mushrooms, offal and even fish. A little creativity and you can create a signature dish.

Translated from Polish, “zrazy” means a broken piece of meat rolled into a roll. Today the meaning of this word has changed a little. Potato zrazy stuffed with minced meat is another way to diversify the familiar mashed potatoes with cutlets. This hearty dish is very popular among home menu items, as it contains easily accessible ingredients and is very simple to prepare. There are many options for preparing potato “meat pies”. Some people cook them in the oven, as they prefer a more tender and healthy dish. Others are extinguished, despite the fact that it is quite difficult to preserve the true form. And still others are fried in a frying pan, because what could be better than a crispy crust?

Cooking time – 2 hours.

Servings – 24 pcs.

If you are still looking for the perfect recipe for potato zrazas with minced meat, then this cooking method is just right. Firstly, it does not require special culinary skills or complex ingredients. And secondly, it makes the zrazy much more aromatic and juicier, since the recipe suggests using raw minced meat when frying, rather than ready-made. To quickly prepare a hearty and high-calorie lunch, use two frying pans.

Tip: to save time, you can use ready-made puree, if available.

Tip: if you will be cooking using a whole piece of meat rather than minced meat, you can pass the onions through a meat grinder along with it.

Tip: if desired, you can immediately roll in breadcrumbs.

2 hours 0 min. Seal

Nourishing and very tasty potato zrazy with minced meat is ready! Serve them hot along with sour cream. Bon appetit and delicious lunch!

Potato zrazy with minced meat on kefir

What gives the zrazas a special softness is an ingredient that you won’t find in every recipe – kefir. If you add it to the meat filling, it will definitely delight you with its tenderness and juiciness, which will make the potato dish even more unforgettable. Zrazy is especially tasty when prepared from minced pork and beef. Turmeric, a mixture of peppers, coriander and curry are responsible for the spicy notes here, but you can choose spices and seasonings to suit your taste.

Ingredients:

• Potatoes – 1 kg.
• Flour – 5-6 tbsp. l.
• Egg – 1 pc.
• Minced meat – 300 g.
• Carrots – 100 g.
• Onions – 150 g.
• Kefir – 50 ml.
• Vegetable oil – 100 ml.
• Greens - to taste.
• Curry - to taste.
• Mixture of peppers - to taste.
• Turmeric - to taste.
• Coriander - to taste.
• Salt - to taste.

Cooking method:

1. At the beginning of the culinary process, we prepare all the ingredients. Using a measuring cup, pour out the required amount of flour, pour in kefir and vegetable oil. Peel the potatoes, rinse them and place them in a pan of water, then boil the vegetable until fully cooked, adding a little salt. We remove the skins from the onions and chop them. We clean and wash the carrots, pass them through a fine grater. We wash the greens under running water, dry them a little and finely chop them.
2. Let's move on to preparing the filling. Heat a frying pan, pour a little vegetable oil into it and fry the chopped onion in it until it turns golden brown. Then we lay out the prepared minced meat, use a wooden spatula to break up the meat lumps and cook it together with the onion, salting it and sprinkling it with the necessary spices to taste. Next, lay out the carrots, cook for a couple of minutes and add the greens. Fry a little more, stirring the filling well, and then turn off the heat and let the filling cool a little. Later, add kefir and mix everything again.
3. By this time the potatoes should be cooked. Drain the water from the pan and mash the potatoes with a potato masher until pureed, so as to remove all the lumps. Next, break one egg, add 3 tbsp. l. pre-sifted flour and thoroughly mix the potato dough.

Tip: If desired, you can also add spices to the potato dough. Turmeric, for example, will give a beautiful yellow tint.

1. Sprinkle the cutting board with a small amount of flour so that the zrazy does not stick to it. Then we begin to form the dish. Use a tablespoon to scoop out the potato dough and roll it into a ball with your hands. Then flatten it so that the thickness of the cake does not exceed 1 cm. Place 2 tsp in the center. cooked minced meat, and then carefully connect the edges. We lay out the molded zrazy on the board.
2. Heat a clean frying pan, pour in a little vegetable oil and fry the zrazy on both sides over medium heat until a golden crust appears on them.

We decorate tender and juicy zrazy with chopped herbs and serve hot along with sour cream, adjika or your favorite sauces. Bon appetit and a hearty lunch!

Potato zrazy with minced meat and mushrooms

This hearty version of potato zraza will definitely feed everyone at the table! Mushrooms, which add a little variety to the dish, give a special flavor to the potato “pies” with minced meat, which is impossible to resist. An excellent pairing for cooked zrazas would be various sauces, mustard, horseradish or traditional sour cream. This recipe will describe the method of cooking in a frying pan, however, if desired, you can also use the oven.

Ingredients:

• Potatoes – 1 kg.
• Eggs – 3 pcs.
• Flour – 5-6 tbsp. l.
• Minced meat – 250 g.
• Champignons – 250 g.
• Onions – 100 g.
• Garlic cloves – 2 pcs.
• Greens – 100 g.
• Ghee - to taste.
• Breadcrumbs – 1 tbsp. l.
• Ground nutmeg – 1 pinch.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking method:

1. First, peel the potatoes, rinse them and place them in a pan of water, cutting each into several parts so that the vegetable cooks faster. Bring the liquid to a boil, then add salt to the water and cook the potatoes until fully cooked. When it is cooked, drain the water, make a puree and let it cool.
2. At this time, rinse the fresh mushrooms under running water using a colander and leave them in the bowl to allow all the liquid to drain. Then cut the champignons into small cubes.
3. We remove the skins from the onions and also finely chop the vegetable.
4. Place the frying pan on the fire, heat the ghee and add the chopped onion. Fry for a couple of minutes until it becomes translucent in color.
5. Add pre-prepared minced meat and mushrooms to the pan. Fry the zraz filling over low heat until all the moisture comes out of the pan.
6. While the frying is being prepared, wash the greens, dry them and finely chop them, then add them to the minced meat with mushrooms, seasoning with black pepper, nutmeg and adding salt. Mix the ingredients thoroughly.
7. Break two eggs into the cooled mashed potatoes and mix thoroughly until a thick dough-like mass is formed.

Tip: To thicken mashed potatoes, you can add flour.

1. Beat the remaining egg into the prepared minced meat and mushroom filling and add breadcrumbs. Mix the whole mass well.
2. Let's get down to the nitty-gritty. Using a tablespoon, scoop out the potato dough and form it into a flat cake, in the center of which we place the filling of minced meat and mushrooms. Then carefully connect the edges and make a shape like cutlets. Roll in breadcrumbs and place on a cutting board that has been sprinkled with flour.
3. Preheat the frying pan in advance, pour a little oil and transfer the zrazy. Fry them for 2-3 minutes on each side.

Tip: these zrazy are cooked in the oven for 15 minutes at 200 C.

Very tasty and appetizing potato zrazy with minced meat and mushrooms is ready! Serve them hot, sprinkled with chopped herbs. Eat with pleasure and pleasure!

Potato zrazy with minced meat in Japanese style in a frying pan

To be sure to surprise your family and guests, prepare them Japanese-style potato zrazy with minced meat. Korroke, which is exactly what the dish sounds like in the original, is a popular food in Japan that is considered fast food. Due to the fact that not all ingredients can be found here, some of them are replaced with products that help to get closer to the real taste of Japanese zraz. Try to find yourself on the streets of Japan without leaving your own kitchen!

Ingredients:

• Minced pork – 150 g.
• Potatoes – 300 g.
• Egg – 1 pc.
• Flour – 2 tbsp. l.
• White cabbage – 50 g.
• Garlic cloves – 1 pc.
• Green onion feathers – 1 pc.
• Lettuce leaves - for serving.
• Soy sauce – 2 tbsp. l.
• Vegetable oil – 100 ml.
• Breadcrumbs – 2 tbsp. l.

Cooking method:

1. As in preparing regular zraza, first you need to make mashed potatoes. To do this, clean the vegetable, rinse it and place it in a pan of water. After boiling, salt the liquid and cook the potatoes until they are soft. Then drain the salted vegetable broth and puree the contents of the pan using a masher.
2. We peel the garlic cloves and pass them through a fine grater, then fry them in vegetable oil in a preheated frying pan until a characteristic aroma appears.
3. Add the prepared minced pork to the frying pan, crushing the meat lumps using a wooden spatula. Cook until the minced meat loses its color.
4. At this time, wash the greens and white cabbage. Dry it a little and finely chop the ingredients.
5. Add the last two chopped ingredients to the minced meat, mix and fry for a few more minutes, then pour in the required amount of soy sauce. Mix well and simmer for another 2-3 minutes.

Tip: it is best to use soy sauce in cooking "Kikkoman", as it comes closest to the original taste.

1. After the time has passed, transfer the ingredients from the frying pan to the puree and mix the mixture well. Leave it for a while to cool down.
2. We take the prepared mass with our hands and form it into medium-sized sausages so that they look like a goose egg. Roll the finished zrazy in flour, then in the egg, which we beat in advance, and then in breadcrumbs.
3. Heat a clean frying pan, pour in a sufficient amount of vegetable oil and deep-fry the Japanese-style potato zrazy until they become golden brown and crusty. Then we transfer the “cutlets” to a paper towel or napkin to remove excess fat.

Place the prepared Japanese-style potato zrazy with minced meat on lettuce leaves and serve. If desired, you can add hot sauces or adjika to the dish. Eat to your health and have a satisfying meal!

Zrazy from potatoes and minced meat in a frying pan with creamy sauce

Potato zrazy turns out incredibly juicy and soft, which are topped with a delicate creamy sauce made from milk, cream and butter. This gravy perfectly replaces the usual sour cream, which is most often served with this dish. The second potato can be made with any minced meat, but it turns out especially tasty if you take a pork or beef product.

Ingredients:

• Potatoes – 1 kg.
• Eggs – 2 pcs.
• Flour – 5-6 tbsp. l.
• Onions – 1 pc.
• Minced meat – 500 g.
• Heavy cream – 100 ml.
• Milk – 300 ml.
• Butter – 5 tbsp. l.
• Vegetable oil - for frying.
• Pepper - to taste.
• Salt - to taste.

Cooking method:

1. While the frying pan is heating up, remove the skins from the onions and finely chop the vegetable. Then melt a small piece of butter and fry the onion in it for about 5 minutes until golden brown.
2. Place the prepared minced meat on the browned onion, increase the heat slightly and, breaking up the meat lumps with a wooden spatula, fry the meat until it changes color. As soon as this happens, remove the pan from the stove, salt and pepper the roast to taste. Stir and move the filling aside, allowing it to cool slightly.
3. While the filling is cooling, prepare the potato dough for zraz. To do this, we clean the potatoes with a special brush, without removing the peel, then dip them in water and put the pan on the fire, bringing the liquid to a boil. Then add salt and cook until the vegetable becomes soft, which can be checked with a regular knife. When the potatoes are cooked, drain all the water and place the contents of the pan under cold water. At the very end, remove the thin skin from the potatoes, let it cool and pass the vegetable through a grater.
4. In a separate bowl, beat the required amount of eggs using a whisk, and then pour the mixture into the potato chips. Then melt 2 tbsp. l. butter and add to the main dough along with pepper and salt. Add the flour in portions and mix the mixture until it reaches the thickness so that you can sculpt something out of it.

Tip: the amount of flour depends on the quality of the product itself, so it may vary.

1. We wet our hands in cold water so that the dough does not stick to them, and form round pancakes from the potato mixture, placing a little filling in the center. Then we give the zrazas a round shape, like cutlets.
2. Heat a clean frying pan and pour a small amount of vegetable oil. Place the finished zrazy in flour, and then fry under the lid on both sides until a golden crust appears on them.
3. At the same time, prepare the creamy sauce. In a small fireproof container, mix 3 tbsp. l. butter and 2 tbsp. l. flour. Fry these ingredients until the mixture turns beige. Then add milk and cook, stirring constantly, until the sauce becomes thick. Lastly, add the required amount of cream, salt and pepper.

Serve the finished potato zrazy hot, pouring creamy sauce over it. If desired, you can decorate the dish with fresh herbs. Happy cooking and bon appetit!

Zrazy (or kartoplyaniki) resemble pies made from potato dough. The minced meat filling is wrapped in a kind of puree and fried with butter. The dish can be served without any side dish, with sauce and fresh vegetable salad. Potato cutlets go well with homemade mayonnaise, sour cream, and tartar.

Calorie content of the dish

Considering that zrazy is prepared from potatoes and meat fried in oil, the question of calorie content logically arises. The table shows the number of calories in possible components of the dish. By combining ingredients, you can reduce or increase calorie content.

Table - Nutritional content of foods

Classic potato zrazy with meat contains 187 kcal per 100 g. A lean filling made from boiled chicken or vegetables will help reduce the calorie content.

Preparing the dough

Description . Unlike potato pancakes and hedgehogs, raw potatoes are not suitable for the base. The potatoes should first be boiled and chopped to form a homogeneous potato dough. You can cook both “naked” potatoes and in their jackets. The only difference is that the tubers, peeled after cooking, retain more starch, and, consequently, the dough becomes more sticky. Leftover mashed potatoes from lunch will also work.

What you will need:

• potatoes - 1 kg;
• egg - three pieces;
• flour - five tablespoons;
• salt - one tablespoon;
• butter - 30 g;
• pepper, ground coriander, salt.

How to do

1. Boil the potatoes, peeled or in their skins.
2. Grate the cooled potato pulp on a fine grater or chop with a potato masher.
3. Salt, season, add butter.
4. Break the eggs into the grated boiled potatoes and mix.
5. Add flour, knead into a homogeneous dough.

Make sure that the mixture is not too dry or liquid. The dough should stick to your fingers, but not remain in lumps on your palms. The elasticity of the base can be checked by making and frying a test patty. If the cutlet falls apart, there is not enough liquid. Spreading and sticking to the pan indicates a lack of water.

Potato zrazy with minced meat: recipes for every taste

You can prepare potato zrazy with minced meat or vegetables. The dish is universal for meat eaters and vegetarians. The main thing is to choose the right filling that matches the potatoes.

With pork and liver

Description . Potato zrazy with minced pork, chicken and liver turns out tender, juicy, and most importantly - satisfying. Preparation takes quite a long time, but the result exceeds all expectations.

What to prepare:

• potato dough;
• chicken fillet - 500 g;
• pork - 500 g;
• chicken liver - 300 g;
• large onion - two pieces;
• carrots - three pieces;
• butter - 60 g;
• vegetable oil for frying;
• Bay leaf;
• spices;
• water for cooking.

How to do

1. Boil chicken liver in salted water.
2. Boil the pork for five minutes, rinse.
3. Pour water into the pan, add meat, carrots, onion, laurel.
4. Cook for about two hours until done.
5. Cool the boiled meat, divide into pieces.
6. Cut the chicken fillet into small slices and place in a hot frying pan with oil.
7. Chop the onion into half rings.
8. Add to the pan when the chicken is browned.
9. Sprinkle with spices and fry the fillet until cooked.
10. Coarsely grate the carrots and fry in oil.
11. Grind the prepared ingredients into a homogeneous mass using a meat grinder, food processor or blender.
12. Add butter to the mixture and mix the filling.
13. Tear off a piece of dough and flatten it in your palm.
14. Place a spoonful of filling and fold in the edges.
15. Seal and flatten to form a patty.
16. Fry on one side and the other in a hot frying pan.
17. Place on a napkin to absorb the oil.

With beef

Description . Potato zrazy with minced beef in a frying pan can be combined with cooking the first course. The broth is perfect as a base for borscht or soup.

What to prepare:

• potato dough;
• beef - 300 g;
• large onion - one;
• vegetable oil;
• spices;
• cling film.

How to do

1. Boil the meat and pass through a meat grinder.
2. Chop and fry the onion in oil.
3. Add to the minced meat, season, stir.
4. Stretch the cling film and grease with a small amount of oil.
5. Mash a tablespoon of dough onto the film.
6. Place the minced meat in the center.
7. Roll the cake together with the film and seal the edges.
8. Roll it a little in your hands to form a pie.
9. Remove the film and place the cutlet in a heated frying pan.
10. Cook for a few minutes on each side.

With Chiken

Description . Light, yet satisfying zrazy is made from chicken. If desired, you can add chopped herbs, champignons or a clove of garlic to the minced meat.

What to prepare:

• minced chicken - 500 g;
• potato dough;
• onion - one head;
• vegetable oil;
• breadcrumbs;
• spices.

How to do

1. Chop the onion and fry in oil.
2. Add minced meat and season.
3. Fry, stirring occasionally, until cooked through (about 15-20 minutes).
4. Flatten a piece of dough in your palm.
5. Place the filling and seal the edges.
6. Roll the cutlet in breading.
7. Place in hot oil and fry on both sides.

With fish and eggs

Description . For variety, you can replace meat with fish. To speed up the cooking process, you can use canned fish. More natural and healthy zrazy can be obtained from boiled fish fillet passed through a meat grinder.

What to prepare:

• potato dough;
• minced fish or canned food - 200 g;
• onion - one head;
• hard-boiled egg - two pieces;
• a bunch of dill - one;
• breading;
• oil;
• spices.

How to do

1. Chop the onion and brown in oil.
2. Peel and finely chop the eggs.
3. Chop the dill.
4. Mix prepared products with minced meat.
5. Make pies from dough and filling.
6. Roll in breading, fry on one side and the other.

Potato pancakes with fish can be cooked in the oven. Place the formed zrazy, breaded and with pieces of butter on top, loosely on a baking sheet. Bake at 180°C until golden brown.

With mushrooms

Description . Potato zrazy with minced meat and mushrooms goes perfectly with sour cream. Any mushrooms are suitable for cooking, but it is better to take white ones. Frozen honey mushrooms or fresh champignons are also suitable. The dried mushrooms must first be poured with boiling water and left for an hour.

What to prepare:

• dough;
• mushrooms - 200 g;
• beef - 500 g;
• garlic - two cloves;
• onion - one;
• carrots - one;
• butter - 100 g;
• water;
• spices.

How to do

1. Scroll the meat through a meat grinder.
2. Chop the onion and chop the mushrooms.
3. Grate the carrots.
4. Place the prepared ingredients in a deep frying pan and season.
5. Add a little water, half the oil, cover with a lid, simmer until done.
6. Make cakes from the dough.
7. Lay out the filling and seal the edges, form a pie.
8. Fry in oil for a few minutes on each side.

It is not necessary to wrap the mushrooms inside. Potato pancakes go well with mushroom sauce. Fry chopped champignons with onion and garlic clove in a frying pan. Add pieces of processed cheese, simmer until the consistency of sour cream is uniform. To make the sauce thinner, add a little water.

With pumpkin

Description . You can grate the pumpkin pulp and fry it with onions to make a vegetarian filling. You can make it more interesting by adding boiled and grated pumpkin to the dough.

What to prepare:

• ingredients for potato dough;
• peeled pumpkin - 300 g;
• champignons - 200 g;
• any minced meat - 200 g;
• onion - two pieces;
• oil;
• spices.

How to do

1. Boil the pumpkin for ten minutes in salted water.
2. Grind through a sieve and mix with the ingredients for the dough.
3. Blend the pumpkin and potato mixture into a smooth mixture using a blender.
4. Chop the onion.
5. Cut the champignons into slices and place in a dry frying pan.
6. Heat until the mushrooms lose moisture.
7. Add oil and onion.
8. Fry until the mushrooms and onions are browned.
9. Add minced meat, add salt, and fry until done.
10. Place the filling.
11. Wrap and make pies.
12. Fry in oil on one side and the other.

The dough should be sticky. If you make the mass more elastic by adding a lot of flour, the base will turn out hard and dry when frying. It is better to dust your hands and flat cakes with flour before modeling, and roll the zrazy in breading before putting it in the frying pan.

With cabbage

Description . Vegetarian zrazy with “green” filling. You can add carrots and champignons to the filling to taste. You can also use broccoli.

What to prepare:

• potato dough;
• white cabbage - 500 g;
• water - one glass;
• Bay leaf;
• tomato paste - a tablespoon;
• vegetable oil;
• seasonings

How to do

1. Chop the cabbage into small strips.
2. Pour oil into a saucepan and fry the cabbage strips until translucent over low heat.
3. Add pasta, water, salt.
4. Simmer with the lid slightly open.
5. Five minutes before readiness, add the laurel.
6. Make “pies” by putting the filling into a potato cake and sealing them.
7. Fry on both sides.

With zucchini

Description . Variant of cabbage zraz. The filling can be supplemented to taste with other ingredients - herbs, mushrooms, carrots, bell peppers. Don't forget about spices, they add flavor to any dish.

What to prepare:

• potato dough;
• white zucchini or zucchini - 200 g;
• breading;
• spices;
• vegetable oil.

How to do

1. Finely chop or grate the zucchini.
2. Add salt and let sit for a few minutes.
3. Drain off the released liquid.
4. Fry with butter.
5. Make potato pancakes.
6. Place the filling and seal the edges.
7. Roll in breading, fry on one side and the other.

It is not necessary to glue the edges together like a classic pie. For convenience, it is recommended to make a thick cake with a depression in the middle. The filling is placed in the hole. A thin sheet of dough is placed on top and pinched in a circle.

With beans

Description . It is better not to use canned food, but to boil fresh beans. Minced meat can be used fresh. In this case, after frying, the zrazy are placed in a deep frying pan and covered with a lid. Steam the finished cutlets for five to seven minutes.

What to prepare:

• minced turkey - 150 g;
• potato dough;
• boiled beans - half a glass;
• basil - a small bunch;
• semolina - four tablespoons;
• spices;
• sunflower oil.

How to do

1. Chop the basil.
2. Fry the minced meat with the addition of herbs and spices.
3. Combine with beans and grind in a meat grinder or blender.
4. Form zrazy from dough and filling.
5. Roll in semolina, fry until golden brown.

In the oven

Description . Opponents of fried food can cook potato zrazy with minced meat in the oven. The dish turns out less fatty. Cooking in the oven is more convenient and faster, since you do not need to turn over each cutlet.

What to prepare:

• minced meat - 200 g;
• potato dough;
• hard cheese - 100 g;
• breadcrumbs - 150 g;
• vegetable oil;
• mayonnaise - one teaspoon;
• a bunch of dill;
• spices.

How to do

1. Chop the dill.
2. Finely grate the cheese and mix with the minced meat.
3. Add mayonnaise and herbs, mix a homogeneous filling.
4. Form the dough into thick, indented flatbreads.
5. Place the filling and seal the edges.
6. Grease a baking sheet with oil and place the zrazy.
7. Bake for 40 minutes at 150°C.

To ensure that the cutlets are well baked on all sides, it is recommended to periodically change the heating mode from lower to upper. If desired, you can brush the top with egg yolk. Then you will get potato pies.

Solving cooking problems

Even if you repeat exactly the step-by-step recipe for potato zrazas with minced meat, you may be disappointed with the result. Don't scold your culinary skills. Perhaps it's all about the quality of the products. In particular, the shape and elasticity of the potato depends on the variety and age of the potato. It is suggested not to despair and take advice if something goes wrong.

• Plasticity. Everything is done according to the recipe, the proportions are correct, but for some reason the base is liquid? The reason is most likely due to the low starch content. Some varieties of potatoes become loose after cooking, and in this case it is problematic to glue the mass together. There are two ways out. The first is to add another egg. The second is to dilute the potato starch powder with water and pour it into the mixture. It is not recommended to add flour in large quantities - the cutlets become dry and tasteless.
• Liquid. This applies to both the base and the filling. Excess moisture makes the dish more plastic. Even a decently molded zraza can “float” in a frying pan if you don’t squeeze out the excess liquid. Therefore, it is better to fry minced meat without adding water or to evaporate the moisture as much as possible. It is recommended to salt watery vegetables after chopping and then drain the resulting liquid.
• Dryness. The easiest way is to add some hot water. You can also soften the base with egg yolk. If nothing helps, and the mass is still dry, brittle and non-sticky, then it is better to make potato pancakes from two flat cakes. Hide the filling between the layers of the base and, without pinching it, put it in the freezer for half an hour. Then place on a baking sheet, grease with butter (you can put a small piece on each at a time) and bake.

Heat the pan well before serving. It is better to use non-stick cookware. If the zrazy doesn’t turn over well and doesn’t hold its shape, you can try baking it.

Any recipe for potato zrazas with minced meat can be adjusted to your personal discretion. Experienced chefs add ingredients by eye, achieving the desired consistency. If you are preparing a dish for the first time, you should experiment with a small amount of simple ingredients. For example, you can prepare the filling from Adyghe cheese and carrots. The products are finely grated and wrapped in potato dough.

Reviews: “The main thing is to keep your hands wet”

Boil the potatoes and mash them. Add an egg, salt, pepper and 2-3 tablespoons of flour. You stir. Fry mushrooms with onions. You wet your hands, take some potato dough and make a flat cake out of it in your palm. You put mushrooms in the middle, seal the edges of the flatbread and make a round patty. You flatten it and place it in heated sunflower oil in a frying pan. Fry on both sides. You can eat it like this, or you can also eat it with sour cream or mushroom sauce.

Elena Sinelnikova, https://otvet.mail.ru/question/31573288

I do this - there are 3 bowls in front of me: 1-cold water, 2-filling, 3-potato dough, with a large spoon I scoop up the dough and put it on my wet palm, distribute the dough over the palm, put the filling in the middle (across the palm) and wrap it, press it the shape of a pie, if it breaks somewhere, then I’ll seal the hole in the frying pan, the main thing is that your hands are wet!!!, then the dough won’t stick to your hands and you need to do it quickly, otherwise the dough will take on water :) And you need to get used to the dough if you’re doing it with lukewarm potatoes, the dough will be softer than with cold potatoes, and you can add more eggs, I won’t tell you exactly the recipe, I do everything by eye, but for the last 10-15 years the zrazas have always turned out delicious. 🙂 I got used to stuffing a lot of filling into them, but they wouldn’t be tasty.

Svet, http://www.orhidei.org/forum/38-5933-3

To prevent them from falling apart, you need to crush each ball in your hands like plasticine (so that the air can escape), the potatoes should be cold and fried uncovered (I bake them in the oven and turn them over - use less oil), roll them either in flour or in homemade breadcrumbs . I agree with how convenient it is to turn yesterday’s puree into a new dish.

Tavi, http://www.woman.ru/home/culinary/thread/4149695/

And I boil potatoes in their jackets. Then you don't need to add starch. I grind it in a meat grinder, add 1/4 flour, salt and half a glass of sunflower oil per kg of potatoes. Now I'm fasting and doing without eggs. I mix everything thoroughly. I usually make minced cabbage or mushroom. I pour a little sunflower oil into the frying pan, because... I eat it in potatoes and fry it.

Pear, http://forum.cosmetic.ua/topic189869.html

Look for proven recipes for potatoes with minced meat on the website. Choose variations with minced chicken and pork and beef, breaded, with the addition of cheese, eggs, flour, herbs and lard. Prepare according to traditional and original recipes.

Zrazy has long been a favorite food among the peoples of Russia, Ukraine, Belarus, Poland and Lithuania. The name itself means “cut piece” in Polish. Initially, zrazy was a well-beaten piece of beef meat, in which various fillings (usually eggs and vegetables) were wrapped. Later, variations appeared in the form of potato pies with meat filling.

The five most commonly used ingredients in zraz recipes with minced potatoes:

Delicious zraz recipe:
1. Peel the potatoes.
2. Transfer to a saucepan. To fill with water. After boiling, cook for a third of an hour.
3. Mash, cool and mix with raw egg.
4. Add flour. Potato dough should be plastic and form well.
5. Cut the prepared chicken fillet into pieces.
6. Cut the onion into half rings.
7. Fry the fillet and onion until cooked.
8. Pass through a meat grinder. Salt and add spices.
9. Form pies from potato dough and minced meat.
10. Dip in breading and fry.

Five of the most nutritious recipes for zraz with minced potatoes:

Helpful Tips:
. To reduce cooking time, you can use purchased or pre-prepared minced meat and pre-fry it until cooked.
. You can also add fried carrots, mushrooms, various spices (for example, khmeli-suneli, thyme, curry), grated cheese to the filling.
. Zrazy is best combined with sour cream and white sauces, as well as vegetable side dishes.

Potato zrazy with minced meat, cooked in the oven, is a delicious dish, appetizing and very filling. I think every housewife has her own recipe, but this one is good because the zrazy is not fried, but baked in the oven. They turn out to be less caloric, while maintaining their traditional taste, very juicy, with a crispy crust. As a filling, you can use any minced meat (chicken, beef, pork, assorted), as well as mushrooms or cabbage. In any case, you will get very tasty zrazy. Help yourself!

Ingredients

• potatoes 1 kg
• water 500-700 ml
• salt 1/3 tbsp. l.
• chicken egg 1 pc.
• wheat flour 1 tbsp.
• nutmeg 1 chip.
• breadcrumbs 3 tbsp. l.
• sunflower oil for molding

Filling ingredients

• minced meat 400 g
• onions 1 pc.
• sunflower oil 1 tbsp. l.
• salt 2 chips.
• mixture of ground peppers 2 wood chips.

How to cook potato zrazy with minced meat in the oven

1. First I prepare the filling for the zraz. I cut a large onion into cubes and sauté in vegetable oil. As soon as the onion becomes soft, add minced meat to the pan, salt and pepper to taste. Fry until the minced meat is completely cooked.
2. 
   I blend the fried meat with onions in a blender - this simple technique will make the filling homogeneous and completely eliminate any lumps. If you don't have a blender, you can use a meat grinder.
3. 
   At the same time, I boil the potatoes. I prepare it in the standard way, like regular puree. I peel, cut into quarters and boil in salted water until tender - 20 minutes from the moment of boiling.
4. 
   I drain all the water and mash it into a puree using a pestle. I beat an egg into warm, but not too hot mashed potatoes, add sifted flour (1 tbsp = 250 ml), add a pinch of nutmeg for flavor.
5. 
   I mix vigorously first with a spoon, and then knead it again with a pestle, as if kneading dough. The potato mixture should be sticky and homogeneous.
6. 
   While the “dough” is warm, I quickly form the zrazy: I scoop out the puree, knead it into a flat cake with my hands, put the filling in the center and pinch the edges so that the minced meat is inside. There is no need to add flour. Simply dip your hands in water or oil - and the zrazy will be very easy to form. If you add too much flour, the zrazy will turn out “clogged”, not as tender and soft as you would like. It is most convenient to sculpt in your hands while hanging (like dumplings). If it’s so difficult for you, you can put the potato cake on a plate greased with oil, then place the minced meat in the center, cover with a second cake and pinch the edges.
7. 
   I bread the zrazy in breadcrumbs and place it on a baking sheet lined with parchment (oiled). Due to the breading, they will turn out more ruddy in the oven, with a crust. If you don’t want to weigh the dish down with breading, you can brush the zrazy on top with loose yolk - then they will be golden brown, but not crispy.
8. 
   I bake for 30 minutes in the oven, preheated to 180 degrees. I turn it over once with a spatula so that the zrazy browns evenly on both sides.

I serve potato zrazy hot with sour cream. Bon appetit!