A hearty treat, potato zrazy can be either an independent product or a side dish for meat and poultry. The ease of preparation, the variety of possible fillings and the availability of ingredients make them an indispensable dish on the everyday table.

Where potato zrazy with minced meat came to us from, how best to prepare them and what other fillings can be used, you will learn from the material.

How did this delicious treat come about?

This dish belongs to the national cuisines of Poland and Lithuania. The word “zraza” itself is of Polish origin and literally means “cut piece.”

Initially, the dish was a roll of chopped meat with filling fried in oil - this is how it was prepared in the Polish-Lithuanian Commonwealth in the 17th century. Today, these are most often cutlets made from root vegetables and minced meat stuffed with mushrooms, meat, eggs, cheese, porridge, and vegetables.

Benefits and harms

The basis of the treat is crushed root vegetables, a source of carbohydrates necessary for the normal functioning of the human body. The starch contained in potatoes is broken down to form glucose. When oxidized, it provides energy to cells, muscles and organs.

In addition, this vegetable contains potassium salts, which ensure the removal of excess fluid and salts from the body and regulate metabolic processes in cells.

The product is also rich in vitamins C, B2, B3, B6, which are responsible for the synthesis of hormones and amino acids, the processes of energy breakdown, the absorption of nutrients and the functioning of nerve cells. Potato plant fibers stimulate the proper functioning of the gastrointestinal tract and remove toxins from the body.

Minced meat contains animal protein, without which the smooth functioning of the cardiovascular system, strong immunity, healthy hair, nails and skin are impossible.

When frying, vegetable oil is used - saturated fats, which in the human body perform protective, heat-insulating and energy functions.

The composition of the ingredients in the dish is energetically balanced and will bring health benefits when consumed in moderation. However, people with diseases of the pancreas, gastrointestinal tract, and low tolerance to carbohydrates should limit its use.

A fried product is not suitable for the diet of those losing weight, as it can cause a slowdown in metabolism, but a steamed product, on the contrary, will help reduce body weight.

How much time does it take to prepare?

On average, preparing a treat from scratch will take 45–60 minutes, taking into account the preparation of food and cooling of the finished dish. Cooking time will be reduced by half if you use ready-made mashed potatoes and fried minced meat.

The recipe is quite simple, even a novice housewife can handle it. Even children can be involved in shaping - it is almost impossible to make a mistake or spoil the taste of this dish.

What products are best to choose for potato zraz?

How tasty the finished dish will be depends largely on the quality of the products used. The type of potato plays a big role: choose mealy, middle-aged white tubers, as for regular mashed potatoes.

You can prepare the base for the treat in any way: boil the potatoes in water or steam, bake them in their skins or peel them in the oven.

In order for the cutlets to keep their shape, flour and eggs are added to the crushed potatoes. Do not overdo it with the amount of these ingredients - 1-2 egg yolks and a few tablespoons of flour are enough. Otherwise, you will end up with either a too liquid mass that will not hold the filling, or a very hard, tasteless dough.

For minced meat, use lean meat (beef, veal) or poultry (chicken, turkey). If you want juiciness, add 10 g of butter to the filling. It is important that the minced meat is already prepared - fried or boiled, because when frying in a frying pan it will not have time to cook and will be raw.

Eggs and flour, breadcrumbs or a mixture of flour and starch are suitable as breading. When frying, it is better to replace vegetable oil with olive oil - it will be healthier, but the taste will be more pleasant for a dish cooked in butter or ghee.

How to cook perfect potato zrazy with minced meat

This dish is a high-calorie dish: 100 g of the finished dish contains from 100 to 200 kcal, depending on the filling chosen. For the option with minced meat, the calorie content is 141 kcal (590 kJ) per 100 g. The nutritional value and calorie content of the dish with different ingredients is presented in the comparative table.

Variety of dish	Calorie content per 100 g, kcal	Proteins, g	Fats, g	Carbohydrates, g
without filling	186	2,8	14,3	12,1
with mushrooms	158	3,7	6,2	19,7
	141	8,7	7,4	9,9
with cabbage	103	3,2	2,8	17,0
with boiled veal	122	8	6,1	9,6

To prepare potato zrazas with minced meat according to the classic recipe you will need:

• potatoes – 500 g;
• minced meat – 500 g;
• flour – 70g;
• chicken egg – 2 pcs.;
• onions – 2 pcs.;
• breadcrumbs – 100 g;
• vegetable oil for frying;
• salt, pepper, bay leaf to taste.

Step-by-step recipe for a dish for 4-5 servings.

Step 1. Boil the peeled potatoes in salted water with the addition of a bay leaf and one onion until tender. Drain the water and mash with a potato masher until smooth.

Step 2. Add the yolk of one egg, 70 g of flour, salt and pepper to taste to the potatoes and mix the mixture thoroughly. The base is ready.

Step 3. Finely chop and fry one onion in vegetable oil until transparent over medium heat. Add the minced meat and fry, stirring occasionally, for 10–15 minutes until browned. Season the finished meat with salt and pepper.

Step 4. Take a small amount of puree and spread it over your palm. Place 1-2 tablespoons of prepared minced meat in the center of the potato base. Wrap the filling into the base on all sides. Give the workpiece a rounded flat shape.

Step 5. Roll each cutlet in a mixture of one chicken egg with the remaining white, and then in breadcrumbs. Fry over medium heat on both sides until golden brown in vegetable oil. Place the finished treat on a napkin to remove excess oil. Serve with vegetables, mushrooms, meat gravy or sour cream.

Video recipe for potato zraz with minced meat

Check out the video recipe for the intricacies and secrets of preparing the dish.

Cooking options

The neutral taste allows this product to go well with meat, fish, poultry, vegetables, mushrooms or cereals.

You can experiment with the cooking method using an oven, frying pan, slow cooker, steamer and other kitchen utensils. Pay attention to the variety of recipes: every time you can get a new dish to your taste.

Recipe for potatoes with minced meat and mushrooms

To prepare 500 g of root vegetables, you need to make a puree with the addition of one egg and 50 g of flour. Soak 50 g of dried mushrooms, boil until tender, chop finely. Chop one onion, fry until golden brown with mushrooms, a pinch of salt, pepper, and a mixture of Provençal herbs.

Stuff the potatoes with mushrooms, dip the semi-finished pieces in flour, beaten egg, again in flour and fry until tender. Place in a fireproof dish and bake for 12–15 minutes in the oven at 175 degrees. Serve with sour cream.

Savory treat with cheese

Prepare mashed potatoes from 1 kg of potatoes. Fry one carrot grated on a coarse grater along with one chopped onion with the addition of 700 g of minced beef until cooked. Add 150 g of grated cheese to the filling, add salt and pepper, and mix the ingredients. Fill them with a mixture of cheese and fry them in breading.

Potato zrazy with minced meat and boiled egg

For this recipe, add a few hard-boiled and finely chopped chicken eggs to the prepared filling of fried minced meat and onions. Prepare mashed potatoes the way you like, most importantly – without lumps.

To prevent the base from sticking to your hands, moisten your palms with sunflower oil. Wrap small portions of potato dough around the filling, form into pieces and fry in a hot frying pan until crusty.

Tender zrazy with meat and mushroom sauce

A version of this dish involves preparing the filling not from minced meat, but from boiled minced meat. To it you need to add fried onions and carrots, mix with spices.

We prepare the dough and breading according to the classic recipe. Best served with mushroom sauce. To prepare it, fry 200 g of finely chopped fresh porcini mushrooms in butter with the addition of spices for 8–10 minutes.

Pour in 300 g of heavy cream with a pinch of nutmeg, simmer over low heat until thickened. Remember to stir the sauce frequently.

How to cook a dish in the oven

The dish cooked in the oven turns out juicy. It is better to bake already fried potato pies. To do this, place the finished product in a fireproof dish or roasting pan, pour in 50–75 ml of boiled water or broth, and add a bay leaf.

Cover the container with foil, previously cut in several places, to allow steam to escape. Bake the treat in an oven preheated to 175 degrees until all the water has evaporated.

Recipe for making zraz from potatoes in a slow cooker

It’s convenient that in a slow cooker you can fry the delicacy and immediately simmer them. For frying, use the “Frying” or “Baking” mode, and for stewing the dish, use the “Porridge”, “Simmering” or “Warming” program for 45–55 minutes.

Dietary zrazy in a double boiler

This cooking option is suitable for preparing a treat for a child or a person on a diet. The calorie content of the product will be minimal if instead of wheat flour in the recipe you use rice flour or potato starch, and do not fry the minced meat, but simmer it with the addition of tomato paste.

Please note that the cooking time in a double boiler will depend on the model of the kitchen appliance. There is no need to bread it in flour, egg and breadcrumbs - the crust on the dough will form on its own from the action of steam, but will be tender and brittle.

Use simple tricks and tricks so that preparing a hearty meal does not bring unnecessary trouble:

1. Crushed potatoes will not fall into pieces and keep their shape if they are not boiled, but baked in their skins - this way the vegetable will retain the necessary gluten.
2. You need to mash the mashed potatoes while hot - this will make the mass homogeneous.
3. To avoid lumps in the puree, grind the boiled potatoes in a blender with 15 g of butter.
4. The egg must be added to the already cooled potato mixture, otherwise it will curdle.
5. A special sauce made from a mixture of equal proportions of melted butter and sour cream will highlight the taste of the delicacy.
6. The layer of potatoes should not be too thick so that the filling is evenly heated, and not too thin so that the dough does not burn.

If you decide to use a frying pan, then choose dishes with a non-stick coating - this will reduce oil consumption. You can also simmer the fried cutlets in a frying pan for 20–30 minutes over low heat, after adding water or broth.

Which breadcrumbs to choose for meals

Breading is used to give the delicacy an appetizing golden brown crust and shape, thanks to which the semi-finished product will not fall apart. You can use any ready-made bread crumbs, or you can make them yourself from dried bread. The most delicious breading is made from wheat and rye crackers.

Try preparing this delicacy according to any of the recipes given - it was not without reason that this dish was one of the favorite treats of the Polish kings. Unpretentious and tasty, it will definitely become a frequent guest on your table.

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 needed. 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 mix. 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!

Zrazy is a dish in the form of a cutlet with filling. The phrase “potato zrazy” defines 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.

1. 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.
2. 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 already written 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

An ordinary spoon will help you quickly form identical potato slices:

1. Spoon the base onto a board dusted with breadcrumbs or flour.
2. Make a hole in the dough with a spoon.
3. Place a portion of minced meat into the cavity.
4. Top with another spoonful of potato batter.
5. 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 the 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 floured board and roll it into a flat cake, about 0.5 cm thick. Place 1 spoon of minced mushroom in the middle of the dough.

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 classic 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 preheated 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 are also often found under the name “kartoplyaniki”. This is a very simple, but at the same time unusual dish that will appeal to all family members. If you diversify the recipe with interesting ingredients, then zrazy can be used for a festive feast instead of regular mashed potatoes.

Potato zrazy is prepared from dough, the basis of which is ordinary mashed potatoes. At the same time, no liquid is added to it, but eggs, butter, flour and, if necessary, starch are added. Simply boil the potatoes, crush them with a masher or pass them through a meat grinder, then add the indicated ingredients and knead the dough.

The basis for the taste of zraz is the filling, which can be very diverse. All types of meat or fish in the form of minced meat, sausages, hard or Adyghe cheese, mushrooms, fresh and pickled vegetables are used for it. Thus, you can endlessly experiment with this dish, using the suggested recipes or creating your own culinary masterpieces.

The patterns are formed very simply. You need to make flat cakes from potato dough and add filling to them, then wrap them like a regular pie. You can also give them a more interesting shape. For example, make zrazy in the form of a bagel.

Zrazy is cooked in a frying pan or in the oven until a golden crust forms on them. This process usually takes a little time, since all the ingredients are pre-cooked.

Serve potato zrazy with sour cream or any other mild sauce.

Since all the ingredients for this dish are prepared in advance, baking in the oven will take very little time. It is important to monitor the dough during the cooking process. It should be viscous and mold well. If suddenly you can’t make zrazy, you should add a little more starch to them. It is better to take fattier meat, such as pork or beef. With minced chicken, the zrazy will be a little dry.

Ingredients:

• 10 potatoes;
• 2 eggs;
• 400 g boiled meat;
• 1 ½ tbsp. l. flour;
• 1 ½ tbsp. l. starch;
• 1 onion;
• Salt pepper.

Cooking method:

1. Peel the potatoes, boil until tender, and mash.
2. Add 2 yolks, flour and starch to the potatoes, knead the dough.
3. Boil the meat in a separate saucepan and pass through a meat grinder.
4. Cut the onion into cubes, fry in a frying pan with vegetable oil until transparent.
5. Combine boiled meat and onion, mix.
6. Make medium-sized round cakes from the potato dough and place meat and onions in the middle of each.
7. Form zrazy as in the photo and fry them until light golden brown in a frying pan.
8. Transfer the zrazy to a baking sheet and bake in an oven preheated to 180 degrees for 20 minutes.

Interesting from the network

Potato zrazy with mushrooms is one of the most favorite dishes among fans of vegetarian food. It does not contain any meat ingredients, but is very tasty and nutritious. Cabbage gives it a fresher taste, and pickled cucumber gives it a piquant sourness. You can use such zrazy as a complete dish or serve it with meat or fish as a kind of side dish.

Ingredients:

• 500 g potatoes;
• 100 g champignons;
• 200 g cabbage;
• 50 g flour;
• 1 carrot;
• 50 g butter;
• 4 tbsp. l. vegetable oil;
• 1 egg;
• 1 pickled cucumber;
• 1 tbsp. l. chopped dill;
• Salt pepper.

Cooking method:

1. Peel the potatoes and cook them for 20-25 minutes in salted water.
2. Mash the boiled potatoes until puree, beat in the eggs, add flour and butter.
3. Add salt to the dough to taste and mix thoroughly until smooth.
4. Finely chop the champignons and pickled cucumber, finely chop the cabbage, grate the carrots.
5. Pour 2 tablespoons of vegetable oil into a frying pan and heat.
6. Place cabbage and carrots in the pan and fry for 10 minutes, stirring occasionally.
7. Add the mushrooms and continue cooking for another 10 minutes.
8. Salt and pepper the contents of the frying pan to taste, add cucumber and dill, stir.
9. Fry for another 2 minutes, then remove the pan from the heat.
10. Make potato cakes, place a tablespoon of filling on each and mold the edges.
11. Fry the zrazy in the remaining 2 tablespoons of vegetable oil on both sides for 3-4 minutes.

An excellent lunch option for the whole family, which can be prepared from the most affordable ingredients. This dish is best served hot, topped with fresh sour cream. You can also decorate the finished zrazy with finely chopped herbs. Meat for minced meat should be chosen at your own discretion, taking into account its characteristics during cooking.

Ingredients:

• 1 kg of potatoes;
• 250 g meat;
• ½ onion;
• 2 tbsp. l. butter;
• 4 eggs;
• Salt pepper.

Cooking method:

1. Boil the potatoes in salted water and pass through a meat grinder.
2. Add 2 eggs, salt and pepper to the potatoes, mix well.
3. Boil the meat, then make mince out of it.
4. Hard boil the eggs, cool, cut into cubes.
5. Chop the onion and fry until tender.
6. In one bowl combine minced meat, onion and boiled eggs. Add salt and pepper to taste.
7. Make flat cakes from the potato dough, add the filling and form into “cutlets”.
8. Fry the zrazy in a heated frying pan with butter on both sides until golden brown.

It is simply impossible to come up with a simpler filling for zraz. Despite this, they turn out very tasty and juicy, and perfectly satisfy hunger. You can serve the dish not only with sour cream, but also with any other sauce that suits your taste. You can add 200-300 g of champignons to the recipe to make the zrazy more nutritious and interesting.

Ingredients:

• 1 kg of potatoes;
• 2 onions;
• 1 egg;
• 2 cloves of garlic;
• 1 glass of sour cream;
• 3 tbsp. l. flour;
• 30 g butter;
• Parsley;
• Salt pepper.

Cooking method:

1. Peel both onions, chop finely and fry in vegetable oil until tender.
2. Add chopped garlic to the onion, fry a little more, and remove the pan from the heat.
3. Boil the potatoes, mash them, adding butter.
4. Let the potatoes cool a little, then beat the eggs into them and add flour, knead the dough.
5. Roll the dough into equal balls and knead them with your hands into flat cakes.
6. Place fried onion on each flatbread, form zrazy and flatten them a little.
7. Fry the zrazy until golden brown in a well-heated frying pan over medium heat.
8. Serve the finished dish with sour cream and finely chopped parsley.

Now you know how to cook potato zrazy according to the recipe with photo. Bon appetit!

Potato zrazy is a great way to make a full-fledged second course from ordinary mashed potatoes, which can become a homemade dinner or one of the treats on the holiday table. You can add all your favorite ingredients to this delicacy, experimenting with flavors and combinations to your heart’s content. Whatever recipe you choose, before preparing potato zrazy, pay attention to the following recommendations:

• To make the dough stick better, it is better not to remove the peel from the potatoes during cooking. This will help retain more starch;
• When you chop the potatoes, try to get rid of all the lumps as much as possible. The easiest way to do this is with a blender or meat grinder;
• Only cooked (fried or boiled) meat should be placed in the zrazy, otherwise it will not have time to fry during the cooking process;
• It is important that there is practically no liquid in the potato dough. To do this, drain the water from the finished potatoes, and then return the saucepan to low heat so that the remaining moisture evaporates;
• Before making zrazy, the dough and filling should be allowed to cool slightly.

What do you know about zrazy? Many, of course, are hearing about this for the first time. But this is not a problem, because we will now tell you everything in detail to everyone who has never tried them in their life.

What exactly are zrazy? It's essentially potato dough. It consists of 80-90% potatoes. Flour, eggs and spices give it the consistency of the dough. This dough is used to make a kind of cutlets, which are filled with various fillings. It could be meat, as in our case. Or vegetables, rice, eggs, cheese, herbs, mushrooms, root vegetables and so on. They are served as a complete dish with the addition of sauce or as a side dish.

You can cook zrazy both in a frying pan and in the oven. But the first option is still more common. Probably because it's faster.

Zrazy look like large cutlets, as they are also ruddy, round and quite thick. Only inside them is not pure juicy minced meat, but first potatoes.

Today we will prepare zrazy with mushrooms, cheese and cabbage. All of them will also have the addition of meat. In addition, we will prepare regular meat zrazy and zrazy in the oven. If any of this interests you, we would welcome your company.

General cooking rules

To prepare delicious zrazy, you need to purchase in advance tasty, good, high-quality products, from which we will cook accordingly. You will need to choose minced meat and potatoes. With the second product, everything is, of course, simpler, so let’s deal with the minced meat then.

How to choose minced meat:

1. First of all, pay attention to the light. It should be bright - both pork and beef. If the mince is chicken, its color will be pale pink;
2. The minced meat should be shiny; dullness means the product is stale;
3. Trays with liquid. We often see bloody puddles under the minced meat. You can be calm about them, as this is a normal phenomenon. But dry pallets should be cause for concern. This means that the minced meat is made mainly from tendons;
4. The smell should be pleasant, without adding spices, etc. If you smell the aroma of spices, then they have already tried to correct the spoiled smell of meat.

The potatoes you need to choose are those that are white. This applies to both the peel and the tuber itself inside. These potatoes are crumbly and are perfect for mashed potatoes, as they boil well.

Potato zrazy with meat

Cooking time

calorie content per 100 grams

Just potatoes with meat. Sounds like a complete hot dish. Having prepared it, you can really serve it as a “second dish” and not bother with either the meat part or the side dish.

How to cook:

Tip: ready-made zrazy can also be rolled in flour, but this will make them less crispy.

Recipe in the oven

Many people believe that dishes baked in the oven are much lower in calories than those fried on the stove. Let's try?

It will take 25 minutes to cook.

Calorie content – ​​104 calories.

How to cook:

1. Remove the skins from the potatoes, wash them, rinse them of starch and place them in a saucepan;
2. Next, fill the potatoes with water to cover, add three pinches of salt and place on the stove;
3. Cook until soft and the knife can be easily inserted;
4. Drain the water from the prepared root vegetables and pass the potatoes in a blender or meat grinder;
5. Heat the oil in a frying pan, add finely chopped onion and add minced meat;
6. Cook the minced meat until fully cooked;
7. Combine potatoes with yolks, starch and flour, stir until smooth. The dough should become elastic;
8. Divide the dough into balls of equal size;
9. Form the balls into flat cakes and place the filling into them;
10. Pinch the edges of the cakes, forming oblong zrazy. It will turn out like cutlets, but more voluminous;
11. Preheat the oven to medium temperature and bake the zrazy for twenty minutes.

Tip: to avoid having to wash the pan or baking sheet again, you can cover the bottom with parchment paper.

Mushroom potato zrazy with meat

These hearty three ingredients will no longer make just a snack or appetizer, it can even be called a dish. Be sure to try it, it's very tasty!

It will take 1 hour to cook.

How many calories – 125 calories.

How to cook:

1. Peel the caps and stems of the mushrooms, cut them into cubes or slices;
2. Wash the potatoes well, you can even use a dish brush to wash off all the dirt;
3. Dry the potatoes with napkins and place in a greased baking dish or pan;
4. Bake the potatoes for thirty minutes at 180 Celsius;
5. Remove the thin skin from the onion, cut off the roots and wash it;
6. Next, cut the onion into small cubes;
7. Combine mushrooms with onions and minced meat, mix well;
8. Pour oil into a frying pan and add minced mushrooms;
9. Fry the meat, breaking up any lumps;
10. Cover the minced meat with a lid and simmer until the ingredients are completely cooked;
11. Remove the finished potatoes from the oven and let them cool;
12. Peel the potatoes, mash them and add yolks and spices;
13. Bring the mixture until smooth and form into flat cakes;
14. Place a little filling in the center of each, wrap immediately and fry in a frying pan with butter until cooked.

Tip: If your dough is spreading, you can add a little flour.

Add cheese to the zrazy

Imagine another hot zraz that you bite into and not only does it drive you crazy with its crunch, but the cheese also stretches from the inside.

It will take 40 minutes to cook.

How many calories – 123 calories.

How to cook:

1. Remove the skins from the potatoes, cut them into cubes and rinse them to remove starch;
2. Next, add enough water to the potatoes, add salt and place on the stove;
3. Boil the potatoes until fully cooked;
4. Next, grind the potatoes into a paste (or, as they usually say, mashed);
5. Peel and cut the onion into cubes, cut off the roots and wash the head. If the onion is not washed with running water at the place where the roots are cut, the released juice will begin to burn your eyes, which will cause tears later;
6. Peel and chop the carrots using a grater;
7. Grind the cheese with a grater;
8. Heat a frying pan with oil and fry the onions and carrots until soft;
9. Add salt, pepper and minced meat to the prepared root vegetables;
10. Cook the meat, breaking up any lumps. The minced meat should become crumbly;
11. Simmer covered until fully cooked;
12. Combine potatoes with flour and egg, stir until smooth;
13. Form the potatoes into flat cakes, fill the center with minced meat with carrots and cheese;
14. Secure the tortillas so that the filling remains inside;
15. Fry potato zrazy until golden brown on both sides in a frying pan heated with oil.

Tip: to make them richer immediately, you can fry them in butter.

Delicious potato zrazy with meat and cabbage

Cabbage, meat and all this in a hot, and even crispy potato shell. Sounds like a high-end restaurant dish, right? It's worth a try!

It will take 45 minutes to cook.

How many calories – 128 calories.

How to cook:

1. Peel the onion, cut off the roots and wash the head;
2. Next, cut the onion into half rings;
3. Wash the carrots, peel and grate;
4. Rinse the cabbage and chop it finely;
5. Heat oil in a frying pan and add onion. Fry it until soft and add cabbage. Simmer until al dente;
6. Add the minced meat and bring it to a crumbly state and cover with a lid, continuing to cook;
7. When the minced meat is almost completely ready, add carrots;
8. And now simmer everything together until fully cooked;
9. Peel the potatoes, boil and prepare mashed potatoes with the addition of milk;
10. Add flour and egg to the potatoes, bring the mixture until smooth;
11. With wet hands, form potato cakes, placing the filling in the center;
12. Pinch the edges and form oval patterns. Fry each until golden brown.

Tip: to avoid having to cook the filling for so long, you can use sauerkraut.

Cooking features and tricks

Zrazy is a fairly simple dish, appetizer, snack. It is not at all difficult to prepare, especially since it does not take much time. But even for such simple preparations you need to know the secrets.

1. To prevent the potatoes from cooling too quickly, add warm milk to puree;
2. To make the potatoes more tender, add a piece of butter in addition to milk;
3. You can also fry zrazy in butter or a mixture of butter and vegetable oil. It will taste better this way;
4. You can add fresh herbs to the filling, it will also be tastier;
5. It’s better not to make zrazy from young potatoes, it will be too hard, and the taste will not be the same.

Cooking immediately is a pleasure. Firstly, it's fast, and secondly, it's simple. Well, we are also preparing a completely new dish from familiar ingredients. So it's not only delicious, but also completely new.