- a soulful, everyday and very tasty dish. The traditional version is made from mashed potatoes. But in this dish we will cook from raw potatoes, which we will grate on a fine grater.

It will turn out to be a kind of potato pancakes with filling. Nourishing, tasty, an excellent alternative to diversify the daily menu. Since my main Taster loves it very much, he really liked this dish. Which I am very pleased with. I recommend.

To prepare you will need:

• Potatoes -1 kg.
• Flour -2 tbsp.
• Minced meat -200 gr.
• Carrots - 1/2 pcs.
• Onion - 1 pc.
• Chicken egg - 1 pc.
• Salt, pepper and spices to taste.

First of all, prepare the filling, since the potatoes quickly darken.

To do this, peel and peel the carrots and onions.

Let's grate everything on a coarse grater. I decided to use a food processor for this dish. It makes preparing this dish much easier.

I pass the carrots and onions into shredders, or I should grate them on a coarse grater.

Combine minced meat, chicken egg, carrots and spices in a deep bowl. The filling is ready.

Peel the potatoes and rinse under running water.

We also chop it. But if you are going to grate. I recommend grating half the potatoes on a coarse grater, the other half on a fine grater. This will make the texture of the potatoes more palatable. Salt. Again, I decided to chop everything up. It turned out to be, say, raw mashed potatoes.

We form potato zrazy.

Add flour to potatoes. Salt. Mix.

To do this, we make a flat cake from potatoes, in the center of which we put the minced meat filling. We cover the filling with a layer of potatoes, it turns out to be a kind of pie.

Fry the zrazy in vegetable oil until golden brown.

Potato zrazy from raw potatoes with minced meat ready. Enjoy.

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

Ingredients	Calories per 100 g, kcal
Boiled potatoes	82
Jacket potatoes	75
Beef	250
Minced pork	263
Fried chicken fillet	210
Roasted ground turkey	245
Boiled chicken liver	166
Onion	40
Carrot	41
Eggs	155
Champignon	27
Breadcrumbs	347
Wheat flour	364
Sunflower oil	884
Butter	717

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

But this time potato ones. This is a very tasty and nutritious dish in which the base is puree, and the fillings can be very different. The most common is minced meat, very often found with mushrooms. In appearance they look like pies with filling.

Today you can count dozens of recipes for this dish, which differ from each other, by and large, only in the filling or form of modeling. Despite the ease of preparation, this dish is universal, it will replace both a full lunch and a quick snack.

There is an opinion that potato zrazy has Belarusian roots, where this vegetable is in second place in popularity after meat. Maybe so, let's believe it. In the meantime, let's look at the options for preparing this product.

Content

How to cook potato zrazy with minced meat in the oven - step-by-step recipe

And let's start with a very tasty recipe for this wonderful dish, in which I will show you step by step how to prepare zrazy. This recipe can be called a classic oven recipe. It has a minimum of ingredients, cooks quickly, and tastes great.

Ingredients:

• Potatoes - 8-10 pcs.
• Eggs - 1-2 pcs.
• Flour - 3-4 tbsp.
• Nutmeg - 0.5 tsp.
• Butter – 50g.

For filling:

• Minced meat - 200-300g.
• Onions - 1 pc.
• Salt - to taste
• Vegetable oil - for frying
• Spices - to taste

1. Take a deep saucepan, pour water into it, add salt, add potatoes to it and put it on the fire to cook.

2. When the potatoes are cooked, drain the water, add butter and mash with a potato masher.

3. Pepper and stir until smooth. When the puree has cooled, add nutmeg, flour, raw egg and knead with your hands until smooth. You should get a homogeneous, plastic, not liquid or thick dough.

To make mashed potatoes without lumps, always mash it without eggs or liquids, just one potato.

4. Prepare the filling. Chop the onion. Heat a frying pan with vegetable oil and sauté the onion in it until golden brown.

5. Add minced meat, salt, pepper, and spices. Mix everything and fry for about another minute.

6. Form zrazy. Lubricate your hands with vegetable oil. Take some dough, make a flat cake out of it, put the filling in the middle,

fold in half and join the edges.

Kneading in your hands, shape into an oval patty and flatten slightly.

Place the finished ones on a cutting board.

The shape can be arbitrary, do as you like.

7. Fry in a preheated frying pan with vegetable oil over medium heat on both sides until golden brown.

8. Serve hot as a separate dish.

Bon appetit!

Cooking zrazy from potatoes with minced meat in a frying pan

And if the previous recipe was a classic for the oven, then the next one is a classic for a frying pan. The taste is richer, after all, a fried dish is different from a baked dish, and the nutritional value is higher. I personally like this option better. But, as they say, it depends on the taste and color...

Ingredients:

• Potatoes – 700g.
• Onions - 1 pc.
• Chicken egg - 1 pc.
• Meat (pork or beef) – 300g.
• Milk - 200ml.
• Flour - 5 tbsp. + flour for breading
• Salt and a mixture of ground peppers - to taste

1. Boil the meat, cool and pass through a meat grinder.

2. Boil jacket potatoes in a saucepan,

drain and peel off the skin. Grate on a coarse grater. Add a raw chicken egg, salt and flour. Knead thoroughly with your hands.

All the most delicious and healthy parts of potatoes are under the skin, so it is better to boil this vegetable in its skin and only then peel the thin skin.

3. Finely chop the onion and fry in a frying pan with vegetable oil until golden brown.

4. Add minced meat and milk to it. Season with salt and pepper and fry over medium heat for 10 minutes. Cool. The filling is ready.

5. Now form the zrazy. Wet your hands and take some potato dough. Form a small flat cake and place the minced meat in it.

Bring the edges together and give it an oval shape.

6. Roll the zrazy in flour and place in an even layer on a preheated frying pan with vegetable oil. Fry on both sides until golden brown.

7. Serve hot.

Bon appetit!

Zrazy with mushrooms and minced meat - delicious recipe

I can write about mushrooms for a long time. Protein source, flavor additive, etc. Of course, I can’t ignore them so as not to cook them. The recipe presented below, in addition to mushrooms, contains liver, but this is only for lovers of this product. Of course, you can replace it with any minced meat, the technology will not change. I sometimes make it with liver, I like its delicate texture and taste.

Ingredients:

• Potatoes - 6-8 pcs.
• Egg - 1 pc.
• Flour - 1.5-2 tbsp.
• Butter - 20g.
• Salt - to taste

• Light boiled - 300g.
• Boiled pork heart - 50g.
• Boiled pork lard - 50g.
• Boiled mushrooms - 100g.
• Onions - 1-2 pcs.
• Salt to taste

1. Boil the potatoes, drain the water and mash in a saucepan so that there are no lumps. Finally, add butter and stir. Leave to cool.

2. When the potatoes have cooled, beat a raw chicken egg into them, add salt and mash with a masher. Add flour and knead the dough with your hands until smooth. The dough for zraz is ready.

3. Boil the lung, pork heart and lard until tender (use meat instead of liver). Cool and grind in a meat grinder.

4. Finely chop the onion and fry in a frying pan with vegetable oil until golden brown, add the rolled liver (or minced meat), add salt and fry everything together for another 2-3 minutes.

5. Finely chop the boiled mushrooms, add some finely chopped onions to them, add salt and fry in a frying pan with sunflower oil. Combine with liver (or minced meat) and mix well. The filling is ready.

Be sure to check for salt and add if necessary.

6. Form zrazy. Dust the cutting board with flour. Place some dough and roll out into a thick sausage. Cut a piece of the desired size and shape it into a flat cake. Place the filling in the middle

and connect the edges. It will turn out like a pie. Give a beautiful look. The pies are immediately breaded in flour.

7. Heat a frying pan with vegetable oil and start baking. When the zrazy is browned on one side, turn it over. Fry until golden brown.

Place the finished ones on a serving platter.

Bon appetit!

How to prepare zrazy from raw potatoes and minced meat

Now let’s turn to the Belarusian dish with the interesting name sorcerers. Once I already wrote about, now there will be potato ones. The recipe is very original, with an appetizing crispy crust, but... perhaps followers of dietary nutrition will not appreciate it.

Ingredients:

• Potatoes - 10-12 pcs.
• Minced meat - 200-250g.
• Onions - 3 pcs.
• Milk - 3-4 tbsp.
• Greens - optional
• Salt and pepper - to taste
• Sunflower oil - for frying

1. Prepare minced meat for filling. Chop 2 onions and place it in a blender. Add a teaspoon of milk and grind until pureed.

2. Transfer the resulting mass to the minced meat, pepper and salt. Finely chop the parsley and also add it to the minced meat, add a little milk (2-3 tbsp). Mix well with your hands. The filling is ready.

3. Grate the potatoes on a fine grater. Transfer it to cheesecloth and squeeze the juice into a cup. After a while, pour the juice into the sink, and then transfer the starch that remains at the bottom of the cup into the potatoes.

4. Add 2-3 tbsp to the squeezed potatoes. milk, chopped onion, starch, salt everything and mix well with your hands. The dough is ready.

5. Pick up a little dough with your hand, make a flat cake, put the filling on it, form it immediately and immediately place it in a frying pan heated with sunflower oil.

6. Fry on three sides until golden brown. They will come out with a triangular appearance.

7. Pour 2-3 tbsp into the bottom of the pan. vegetable oil.

8. Place the onion on top, which you first cut crosswise from one edge to the middle. Close the lid and place in the oven for one hour at 180 degrees.

If you find it very high in calories, add water instead of oil.

9. Remove the zrazy and place it on a serving platter.

If you want the zrazy to be soft, do not open the lid until the end of cooking. If you want a crispy crust, open the lid 10 minutes before the end.

10. Serve hot. The best option with sour cream.

Bon appetit!

Recipe for making potato zrazas with minced meat and cheese

Try cooking zrazy in the oven with a topping of grated cheese. In addition to the amazing taste with garlic notes, you will get a magnificent, beautiful dish that can be served both on weekdays and on holidays.

Ingredients:

• Boiled potatoes - 4 pcs.
• Eggs - 2 pcs.
• Cream or milk - 30ml.
• Flour – 1 tbsp.
• Butter - 30g.
• Salt, pepper - to taste
• Grated cheese – 100g.

For minced meat:

• Minced meat – 750g.
• Water - 100ml.
• Salt, pepper - to taste

For the sauce:

• Sour cream – 2 tbsp.
• Garlic seasoning – 1/2 tsp. (or 2 cloves of garlic)
• Fresh dill - a pinch

1. Boil potatoes in their skins. When cooked in its jacket, the taste improves and starch remains, it is not washed out into the water. Drain the water, cool, peel off the thin skin and crush well with a masher. Add eggs, cream, allspice, flour and salt. Stir everything well. Add butter and knead the dough.

2. Prepare the filling for zraz. Salt and pepper the minced meat, add water and mix well.

3. Form zrazy. Pour flour into a wide plate. Take some dough, roll in flour and shape into a flat cake. Place the filling in the middle and bring the edges together. Give it a nice oval shape and place it in a baking dish greased with vegetable oil. Place the form in the oven, preheated to 200 degrees for 20 minutes.

4. Prepare the sauce. Place sour cream, garlic seasoning, fresh dill into a cup and mix everything.

5. Remove the pan from the oven. Grease the zrazy with sauce and sprinkle grated cheese on top. Place the pan back into the oven for another 20-30 minutes.

The time depends on your oven, the cheese should be browned on top.

That's all. A wonderful dish is ready.

Bon appetit!

And again let's return to mushrooms. There are many options for using them, and in this recipe we will make a sauce from them, which we will pour over the dish when serving. The result, as always, will please you.

Ingredients:

• Chicken fillet - 1 pc.
• Potatoes - 700g.
• Carrots - 1/2 pcs.
• Parsley root - 20g.
• Flour - 50g.
• Lemon juice – 1/3 tsp.

For the sauce:

• Mushrooms - 200g. (Champignon)
• Onion – 1/2 pcs.
• Garlic - 1 clove
• Flour - 1 tbsp.
• Oil - for frying

1. Cut the meat into pieces and place them in the pan. Pour water, put on fire and cook for about 20 minutes. After 20 minutes, add parsley root, carrots and cook for another 20 minutes until the meat is cooked.

2. Peel the potatoes, cut them in half so that they cook faster, and put them in a saucepan to boil until tender.

3. Fill the mushrooms with water in a saucepan with a minimum amount of water, add 1/3 tsp. lemon juice so that they do not darken, and boil until tender, about 10 minutes.

4. While everything is cooking, chop the onion, garlic and fry in a frying pan with vegetable oil until golden brown.

5. Place the boiled mushrooms in a sieve; do not pour out the broth, it will be needed for the sauce. Finely chop.

6. Pour butter into a saucepan, heat it and add flour, stirring and frying until golden brown. When the flour begins to foam, pour in the mushroom broth, add the fried mushrooms and cook for 5 minutes over very low heat. Add salt to taste and remove from heat.

7. When the potatoes are cooked, drain the water into a separate container; do not throw out the broth.

8. Start making the dough. Mash the potatoes, take a mixer and start beating until pureed, while adding potato broth (approximately 100-150 ml).

9. When the mass becomes viscous, add flour and continue stirring. The dough is ready.

10. Drain the broth from the meat and vegetables, do not pour it out. Combine with sautéed onions and garlic. Scroll everything through a meat grinder. Salt, add spices (optional), a little meat broth and mix thoroughly. The filling is ready.

11. Wet your hands with water. Wet the table with water. Roll the dough into small balls. Make flat cakes from the balls on the table, put the filling in the middle and form zrazy and place them on the board.

The potatoes should not be cold, they should be very warm.

12. Heat vegetable oil in a frying pan and add zrazy. Fry over medium heat on both sides until golden brown.

13. Transfer the fried ones to a plate and pour over the mushroom sauce. Garnish with a sprig of parsley.

Bon appetit!

The use of eggs is always voluntary; some people like their taste, others don’t. I still suggest using them, but not in full, but only the yolks. At the same time, you will get good taste and wonderful color of the finished products.

Ingredients:

• Potatoes - 1 kg.
• Flour - 100g.
• Starch - 1.5 tbsp.
• Chicken egg yolks – 4 pcs.
• Minced meat - 500g.
• Onions – 1 pc.
• Greens, salt, pepper, spices - to taste
• Sunflower oil - for frying.

1. Peel the potatoes, add water and boil until tender.

2. Chop the onions. Finely chop the dill. Heat a frying pan with vegetable oil and add the minced meat there. Fry it over medium heat for about 2-3 minutes. Add chopped onion, spices, salt, pepper and dill, mix everything.

3. Drain the water from the potatoes and grind through a meat grinder. Add salt, add starch, flour, vegetable oil, egg yolks and knead the dough. You should get a plastic mass.

4. Form the zrazy. Lubricate your hands with a small amount of sunflower oil. Take some potato dough, make a flatbread, put the filling in the middle and form a beautiful oval patty.

5. Heat a frying pan with sunflower oil. Fry the zrazy over medium heat on both sides until golden brown.

6. Serve hot with your favorite sauce.

Bon appetit!

A very tasty recipe for zraz with potatoes and minced turkey with the addition of mushrooms

Let's add variety to the recipe. Let's take turkey meat and make minced meat from it. Add mushrooms and prepare delicious zrazy. Treat your loved ones to a delicious lunch.

Ingredients:

• Potatoes – 14 pcs. or 1 kg.
• Champignons – 300g.
• Turkey fillet – 400g. (can be replaced with chicken fillet)
• Onions – 2 pcs.
• Egg – 2 pcs.
• Flour - 2-3 tbsp. for potato dough
• Flour – 1 tbsp. for breading
• Vegetable oil - for frying
• Salt and pepper - to taste
• Sour cream or mayonnaise - for serving the finished dish

1. Boil jacket potatoes in a saucepan. Peel the mushroom caps from the film and chop them finely.

2. Finely chop the onion. Fry the turkey fillet on both sides over high heat, then reduce the heat, close the lid and cook for 2-3 minutes. Remove the meat from the pan and then fry the mushrooms. When all the water has evaporated from them, add the onions and continue to fry everything together until the onions are golden brown.

Stir constantly to prevent anything from burning.

3. Drain the water from the potatoes and peel off the thin skins. Scroll through a meat grinder.

4. Grind the turkey fillet through a meat grinder.

5. Mix together turkey, mushrooms and onions. Add salt, pepper and mix well. The filling is ready.

6. Add eggs, flour, salt to the potatoes and knead the dough with your hands.

7. Form zrazy. Wet your hands with water. Take some potato dough, shape it into a flatbread, place the filling in the center, bring the edges together and form an oval patty. Roll in flour. Fry on both sides for one minute.

Serve hot as a separate dish.

Bon appetit!

Potato zrazy with minced chicken

I remember as a child we dreamed that the chicken had a centipede. There was very little of it on sale, and when “bush” legs appeared, they bought them in boxes. Now you won’t surprise anyone with chicken; it has become an everyday food. Naturally, zrazy began to be prepared from minced chicken. But how to do this, look at the video.

That's all for me. Thank you for being there until the end, I’m sure you enjoyed a lot of it. Well, I say goodbye, see you with new recipes.

Sincerely, Alexander

Zrazy is considered a very popular dish that has been known since ancient times. This hearty, juicy masterpiece can be served for lunch or dinner on ordinary days, or you can delight your guests with it at any celebration. There are many interesting methods for making potato “pies”.

How to cook zrazy

Meat or potato cutlets with various fillings are zrazy. They can also be called original pies, which are often found in national recipes of Belarusian, Lithuanian, Polish, and Ukrainian cuisine. There is a wide range of recipes for preparing this dish. Next, several diagrams will be presented that will show how to make potato zrazy with meat.

Cutlets with cabbage, mushrooms, cheese, eggs, minced meat and other products are created in a few steps. The “dough” and “insides” are prepared separately, then the filling is placed inside, a pie is formed, and rolled in flour. You can bake potato zrazy in the oven or fry it in a pan. The dish goes well with broth, sour cream, and herbs.

How to cook potato zrazy

Cutlets made from potatoes are a favorite dish of many adults and children. The nutritious, juicy dish is easy to prepare and requires a minimum of ingredients. There are many different options for creating potato zrazas with meat. In continuation of the article, several interesting recipes will be considered. If you strictly follow the recipe for preparing such cutlets, you will end up receiving a lot of compliments and admiration.

With minced meat

Potato cutlets with ground meat (chicken, pork, turkey, beef) can be an excellent everyday dish or a treat for a holiday table. The following simple food products will be useful to us:

• potatoes – 1 kg;
• any minced meat – 350 grams;
• egg;
• carrot – 1 pc.;
• onion – 1 piece;
• flour - half a glass;
• sunflower oil – 150 ml;
• breadcrumbs – 50 g;
• salt pepper.

Cutlets from mashed potatoes are prepared as follows:

1. We make the “pie” filling.
2. Fry the meat a little in vegetable oil.
3. Peel the onion, wash well under running water, chop finely, add to the minced meat. Pepper, salt, mix well.
4. Grind the peeled carrots on a coarse grater and add them to the onions and meat.
5. When the filling is ready, place it on a plate until it cools.
6. Peel the potatoes, cut into cubes, cook over low heat (after boiling). Don't forget to add salt.
7. Drain the liquid and cool the future “dough” for immediate use.
8. Beat in the egg, add a couple of pinches of flour (for density), make an airy puree.
9. Make circles from it into which you need to put the filling.
10. Form small cutlets and roll them in breadcrumbs.
11. Place the frying pan on the fire, heat it up, pour in sunflower oil.
12. Fry the pies on both sides until crispy and golden brown.
13. To rid the dish of excess fat, do not add too much oil to the frying pan, and place the finished zrazy with minced meat on a plate covered with paper napkins.
14. The dish is topped with sour cream or complemented with vegetable salad.

From puree

This type of cooking can be called classic. Many housewives prefer a recipe for cutlets made from mashed potatoes. Original pies are very easy to prepare; the process of creating a juicy, tasty dish will not take much time. Products for unusual pies:

• minced chicken – 250 g;
• a piece of butter – 60 grams;
• potatoes – 6 pieces;
• egg;
• flour – 1 tbsp.;
• vegetable oil;
• feather green onions;
• black pepper, salt, spices to taste.

Step by step recipe:

1. Peel the main ingredient and boil in salted boiling water.
2. Beat an egg into the prepared potatoes, add butter and two teaspoons of flour. Knead into a thick puree.
3. Finely chop the green onions and add to the chopped meat. Salt, pepper, mix thoroughly.
4. Make cakes from potatoes. Form pies by placing a little meat filling (1 tsp) in the middle of each.
5. Fry in oil until crispy and golden brown.
6. Serve with broth or cream.

Minced meat with mushrooms

Another easy recipe for a nutritious, aromatic, very tasty dish for the whole family - minced zrazy with mushrooms. This dish will help diversify the standard diet and will appeal to every family member. To make delicious cutlets, you will need the following ingredients:

• porcini mushrooms – 200 grams;
• ground meat (pork + beef) – half a kilo;
• egg;
• bulb;
• white bread - a few slices;
• sunflower oil;
• flour - half a glass;
• sour cream – 2 tbsp. spoons;
• seasonings, spices.

Cooking procedure:

1. You need to make the filling. To do this, you need to wash the mushrooms and cut them into medium pieces.
2. Peel the onion and chop into cubes. Fry until golden brown.
3. Add mushrooms, sour cream, mix the ingredients well, add salt and fry until all the liquid from the pan has evaporated.
4. Add an egg into the ground meat, pour in the soaked bread, and mix the “dough” by hand.
5. Make flat cakes from the resulting mixture. Place onion and mushroom filling in the middle of each.
6. Place a meat patty on top and form a cutlet.
7. Fry, first rolling them in flour (can be replaced with breadcrumbs).

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 retaining 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!