Potato zrazy are soft cutlets made from mashed potatoes, inside of which the filling is hidden. When preparing them with minced meat, you can choose both beef and pork, and if you combine two types of meat, then an amazing result will come out.
To make the filling more juicy and aromatic, the minced meat is fried together with vegetables. Before frying, semi-finished products are best breaded in crushed breadcrumbs, then they will be crispy on the outside, while tender on the inside.
Potato zrazy with minced meat is traditionally served with sour cream or any self-prepared sauce based on it.
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Ingredients:
Minced pork and beef - 200 gr.
Potatoes - 800 gr.
Bulb onions - 1 pc.
Flour - 3 tablespoons
Bread crumbs - 5 tbsp.
Vegetable oil - 100 ml.
Egg - 1 pc.
Salt, pepper - to taste
How to cook:
Prepare food.
Peel the potatoes from the top layer, rinse. Tubers can be left as they were, or cut into pieces to cook faster.
Place prepared potatoes in a saucepan, cover with water. Set on fire.
Close to the moment of boiling, throw salt into the water, remove the foam on the surface with a slotted spoon. Cook the potatoes until tender, about 20 minutes. But the cooking period may vary, depending on the selected variety.
Drain the broth completely, and crush the potatoes with a crush until mashed. Try to keep the mass free of lumps.
The main thing is not to use a blender, which will make the potato composition too soft and sticky, it will be difficult to form billets from it.
Cool the puree until cold.
Then beat in an egg, add flour, mix well.
Simultaneously prepare the meat filling. Remove the husk from the head of the onion, trim the vegetable, put it in a hot oil pan. Saute until soft and light golden next 2 minutes.
Unload the minced meat into the pan by moving the browned onions aside. When one side of the minced meat grabs, start stirring it frequently with a spatula, as if breaking large lumps into smaller ones.
Stir the meat with the onion, season with salt and pepper. Cook for about 5 minutes, stirring regularly. Cool the mixture after frying.
Put one tablespoon of potato dough on the palm of your hand, press down, getting a flat cake. Put the minced meat inside, squeezing it out of excess oil.
Roll with an oblong cue ball, while the minced meat should be hidden inside. Form all zrazy in this way. Bread them in breadcrumbs, chicken extra.
Preheat a large skillet on the stove with enough oil. Lower the workpieces. Grill them over medium-high heat on all sides until they are browned. Do not cover the pan with a lid, otherwise the patties will begin to creep.
Put the finished zrazy with meat filling on a piece of paper to remove excess oil.
The dish can be served both cold and hot, in tandem with thick sour cream.
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