A hearty and very simple dish. You can serve it alone or with a side dish. For example, with boiled rice, buckwheat or pasta. Or with a fresh vegetable salad.
Ingredients:
1-1.5 kg potatoes
egg
a pinch of salt
4 tbsp. l. flour
bread crumbs or flour for rolling
ground black pepper
vegetable oil
For filling:
200 gr. champignons
onion
salt
pepper
vegetable oil
How to cook:
1. Wash, peel and boil the potatoes in salted water. Drain and mash the tubers in a puree.
2. Add: egg, flour, salt, pepper and mix everything thoroughly.
3. Peel the onion, chop finely and fry in oil.
4. Wash the mushrooms, chop finely and either fry with the onions, or separately and then mix.
5. Season the filling with salt and pepper.
6. Roll a sausage from the cooled potato dough, cut it into equal 1.5 cm pieces.
7. Make cakes from the circles, in the middle of which put a little mushroom filling.
8. Using flour, hold the edges of the dough together and form the potato cutlets.
9. Roll well in breadcrumbs or flour.
10. Fry potato zrazy with mushrooms until golden brown on both sides in vegetable oil. Over medium heat for 2-3 minutes, until golden brown, then turn over with a fork and fry for another couple of minutes.
11. Remove the ready-made zrazy on a plate and immediately to the table. Potato zrazy with mushrooms is best served hot, sprinkled with sour cream, and everyone chooses a side dish to their liking.
Bon Appetit!
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