Zrazy entered the diet quite a long time ago: in the sixteenth century.

The dish turned out to be tenacious and the one who first invented it was right.

Today the dish is prepared not only from meat, but also from potatoes.

The dish cannot but captivate with its simplicity and fullness of taste.

The potato dough that serves as the basis of the dish is soft and fluffy.

Inside there is a fragrant and juicy filling.

Exist various ways preparing dishes with a variety of fillings. You can bake zrazy in the oven. Then they will be fragile and light. Zrazy is also prepared by boiling, acquiring appetizing look And delicate taste. Frying potato zrazas with minced meat in a frying pan - the most common method. The hot dish attracts with its aroma and fragrant golden crust.

Potato zrazy with minced meat - general principles of preparation

The main ingredients of the dish are potatoes and minced meat.

IN potato dough egg, flour and various seasonings are added.

Carrots, onions, garlic and spices will improve the taste of the food.

First you need to boil the potatoes. The water should cover it by a centimeter. The potatoes are cooked over low heat and salted immediately after boiling. For three liters of water, one teaspoon of salt is enough. Boiled potatoes are mashed using a kitchen device called a potato masher, or using a meat grinder.

Can buy ready minced meat, but it’s better to cook it yourself. Meat will do any. It’s even better to mix its two types, remembering that pork is friends with beef, and chicken with rabbit.

The dish is fried in oil for several minutes on both sides. Place the finished potato zrazy with minced meat from the frying pan first on a paper napkin, then on a plate.

You can consume the food with sour cream, ketchup, mayonnaise, and herbs.

1. Potato zrazy with minced meat “Classic”

Delicate and fragrant zrazy with a thin, appetizing crust are relevant not only for home kitchen. They can easily and successfully decorate dinner table on holidays.

Ingredients:

Carrot.

Bulb.

200 grams of veal.

200 grams of pork.

0.4 kg of potatoes.

White of one egg.

Two tbsp. spoons of flour.

Five peas of allspice.

Lavrushka.

Kitchen salt and a mixture of peppers - to taste.

Two tbsp. spoons of wheat breadcrumbs.

Cooking method:

Boil jacket potatoes in salted water. Cook with allspice and bay leaves.

Cool, bay cold water, and clean. Puree. Add a tablespoon of flour and egg white. Knead the dough.

Grind the meat into minced meat.

Chop the onion small cube. Grate the carrots.

Fry both vegetables until soft. Add minced meat. Continue frying until all moisture has evaporated. Season the filling with salt and pepper. Mix.

Pour the filling into a plate and bring it to room temperature. To do this, you need to stir it for some time. Add breadcrumbs.

Roll out the potato dough with wet hands and place the filling on top. Form zrazy in the shape of pies, taking into account that 150 grams of potatoes will require 75 grams of filling.

Place the workpiece on a board with flour, roll it and place it in the frying pan.

Fry on one side for about five minutes, on the other for three to four minutes.

The dish should be eaten hot with sour cream.

2. Potato zrazy with minced meat and tomatoes

The tomato pieces baked inside the zraza beneficially complement the taste of the dish and turn it into an exquisite and savory dish.

Ingredients:

Eight pieces potatoes.

20 grams of butter.

Two eggs.

Four tbsp. spoons of flour.

. ½ teaspoon nutmeg.

Onion.

Tomato.

0.300 kg minced meat.

Salt and black pepper.

Vegetable oil.

Cooking method:

Boil peeled potatoes. Add butter and puree. Sprinkle with pepper and stir.

Finely chop the onion and fry for a couple of minutes. Pour minced meat into the frying pan. Add salt and pepper. Fry, stirring constantly, until almost done.

Add eggs to mashed potatoes nutmeg and flour. Knead the dough.

Cut the tomato into thin rings.

Wet your hands with vegetable oil. Form potato pancakes, place the filling and two slices of tomatoes in the middle. Cover the potatoes and make zrazy.

Fry in the usual way.

3. Potato zrazy with minced meat “Appetizing”

Thanks to the filling from minced chicken the finished dish is tender and slightly airy. Potato zrazy are eaten quickly and unnoticed.

Ingredients:

850 grams of potatoes.

350 grams of chicken meat.

Bulb.

Pepper mixture.

. ½ teaspoon sweet paprika.

Flour for dredging.

Vegetable oil

Cooking method:

Boil the peeled potatoes by adding a teaspoon of salt to the water. After finishing cooking, dry and pass through a meat grinder. Beat the egg into the potato mixture and stir. Add sweet paprika.

Boil the meat and turn into minced meat.

Cut the onion into small pieces. Fry until done. Pour it into the minced meat. Pepper it. Mix everything well.

Make from mashed potatoes flatbread, place the filling in the middle and form zrazy. Roll in flour and fry on all sides.

4. Potato zrazy with minced meat “Homemade”

Simple and inexpensive dish can be prepared for dinner or breakfast. It's nice to eat it with sour cream or ketchup. Both satisfying and truly delicious.

Ingredients:

One kg of potatoes.

Three tbsp. spoons of wheat flour.

50 grams of Vologda butter.

Chicken egg.

300 grams of minced beef.

One onion.

100 grams of vegetable oil.

Kitchen salt to taste.

A pinch of black and red pepper.

½ teaspoon dried parsley and garlic.

A glass of flour.

Two tbsp. spoons of sunflower oil.

A pinch of nutmeg.

Cooking method:

Cut the peeled potatoes into pieces and place in a saucepan. Cook without salt until soft.

Place minced meat in a frying pan with heated oil. Fry for twenty five minutes.

Cut the onion into small cubes. Pour into minced meat, stir. After a minute, add salt and pepper. Add dried herbs and garlic. Mix. Transfer to a plate.

Crush the potatoes into a puree using a potato masher. Add salt and pepper, add nutmeg. Mix. Add vegetable oil, flour, beat in the egg. Knead the dough and leave it for about fifteen minutes.

Make a small flat cake and put the filling in the middle. Form zrazy and fry in a frying pan.

5. Potato zrazy with minced meat and cheese

A small piece of cheese added to the minced meat turns the dish into a savory and juicy dish.

Ingredients:

0.300 kg potatoes.

50 grams of cheese.

Art. a spoonful of homemade crackers.

A pinch of red and black pepper.

Kitchen salt.

200 grams of chicken meat.

Breadcrumbs.

Cooking method:

Prepare mashed potatoes. Add salt and pepper. Add crackers and mix.

Boil the meat. Cut into small slices.

Slice the cheese. Transfer it to a blender, add meat. Turn on the device and grind.

From potato dough Make a pancake, add a spoonful of filling, pinch. Give the zrazas your favorite shape and roll in breadcrumbs. Fry in hot oil.

6. Potato zrazy with minced meat “Carrot”

The dish can be offered to children who do not really like potatoes. Zrazas, similar to carrots, will undoubtedly interest the capricious ones and feed them healthy and tasty.

Ingredients:

300 grams of potatoes.

0.200 kg pork.

100 grams of lard.

Bulb.

Mix of ground peppers.

20 grams of Vologda oil.

A quarter glass of milk.

Sunflower oil.

One teaspoon of turmeric.

Cooking method:

Boil meat and potatoes separately.

Cut the lard into small cubes. Fry in a frying pan. Pork cracklings set aside on a plate.

Grind the meat into minced meat. Pepper it.

Add chopped onion to the frying pan, then minced meat. Fry a little. Add the cracklings and stir.

Add oil to potatoes warm milk and ceiling.

Place two spoons of potato dough in a pancake shape and fill with filling. Seal the workpiece and give it the shape of a carrot. Dip in flour and transfer to a heated frying pan.

IN sunflower oil throw in some turmeric. Fried cutlets will have not only the shape of a carrot, but also its color.

Fry the zrazy on both sides for about five minutes. Ready dish garnish with parsley to maximize the resemblance to carrots.

7. Potato zrazy with meat and mushroom sauce

A hearty and nutritious meal. Potatoes, meat and mushrooms are a win-win combination.

Ingredients:

One medium chicken fillet.

0.7 kg of potatoes.

20 grams of parsley root.

. ½ teaspoon curry.

A pinch of black pepper.

50 grams of flour.

Half an onion.

A clove of garlic.

For the sauce:

200 grams of champignons.

One teaspoon of citric acid.

Art. spoon of flour.

Sunflower oil.

Kitchen salt.

Cooking method:

Boil the meat along with chopped parsley root and salt.

Boil salted potatoes. Do not drain the water completely. Need a little left potato broth. Prepare puree by adding flour.

Cover mushrooms with water and add citric acid. Cook for ten minutes after boiling.

Chop the onion and garlic into small pieces. Fry in hot oil.

Drain the mushroom broth into a separate bowl, and cut the champignons themselves into small pieces.

Start preparing the sauce. Pour oil into a saucepan and heat it up. Add flour and stir-fry until golden color. Add mushroom broth little by little. Then add a teaspoon of onion and mushrooms. Boil the sauce over low heat for about five minutes. Add salt to taste.

Prepare minced meat from boiled meat and roots. While cooking, add onion and garlic. Add salt and pepper. Add curry. Dilute the minced meat with chicken broth.

Roll the potato dough into balls. Turn each into a pancake, add minced meat and form zrazy.

Fry until crispy crust appears. Pour the sauce with mushrooms over the finished dish.

Potato zrazy with minced meat - tricks and useful tips

To prevent the zrazy from falling apart, the potatoes need to be boiled in their skins. Make several punctures in the raw tubers with a knife.

It is better to use yellow potatoes with high content starch. The tubers must be the same size and variety, then they will be cooked at the same time.

The zrazy will not fall apart when cooked if the potatoes are slightly undercooked.

It’s a good idea to add breadcrumbs to the filling so that the inside of the dish is not dry. The ideal ratio of filling and potatoes in classical images is 2:1. This will allow the dish not to fall apart during frying.

The oil should cover the zrazy by one third. Then they will be well cooked.

To prevent the dough from sticking, your hands should be moistened with cold water or greased with sunflower oil.

Such a dish as zrazy came to us from Poland. If you believe historical culinary reports, they were first prepared in the 17th century. In European countries, zrazy are also known as “kartoplyaniki” or “zeppelins”.

By traditional recipe zrazy were prepared from whole chopped piece of meat seasoned with spices. It was rolled up and the filling was placed inside.

Currently, the zraz recipe has undergone a number of significant changes. Namely, now the casing is not meat, but mashed potatoes into which the meat filling is placed. Most often from beef or minced pork . Fillings made from chicken or fried mushrooms are also popular.

How to cook potato zrazy with minced meat

For cooking I take necessary products in the following quantities:

• Potatoes – 1 kg
• Milk – 250 ml
• Minced meat (60% beef, 40% pork)
• Chicken egg – 1 pc.
• Onion – 1 pc.
• Fresh herbs for decoration

• Salt, pepper, khmeli-suneli seasoning - to taste
• Flour – 3-4 tbsp. spoons
• The secret ingredients are nutmeg (half a teaspoon) and 100 grams of grated cheese.

Zrazy is prepared quite simply. I prepare them following these steps:

Step 1 – making puree

Boil potatoes in boiling salted water, add a little to the water ground pepper, Georgian seasoning hops-suneli. As soon as the potatoes start easy to pierce with a fork, I drain the water.

Using a potato masher, mash the potatoes, gradually pouring in a glass of milk. Puree consistency It shouldn't turn out too liquid. It would be better if it were drier. This will make it easier to wrap the minced meat in it.

My warning to you is to never make puree by blending it. The taste is completely lost, the potatoes become more like cotton wool. It’s better to let there be lumps in it.

Then I break the egg into the puree and add my secret ingredients: grated cheese and ground nutmeg. I mix the mass thoroughly.

Muscat gives spicy aroma, and the cheese makes the puree taste more unusual. But this is for my personal taste; you don’t have to add these components, but limit yourself to preparing puree according to the standard recipe.

Step 2 – preparing the filling

I prefer to use store-bought minced meat. But if you have the opportunity to make it at home, then of course take it.

I buy a mixture ground beef and pork, I like it better in taste. Pure beef seems too dry to me, and pork too fatty.

To prepare the filling, I finely chop the onion and fry it in a frying pan until light brown, then add the minced meat to it. Salt and pepper to taste, and fry the minced meat until cooked.

Step 3 - formation of images

I sculpt patterns using a wide cutting board. To do this, I pour a small amount of flour on it, it is important to maintain a balance; if you take little flour, then it will be problematic to sculpt zrazy. And if there is too much, then the flour can ruin the taste.

Then I put 2 tablespoons puree and make it out of it potato cake, put 1 spoon of fried minced meat on it. I lift the edges of the cake and form a pie. The first time it didn’t turn out very well, but after getting a little used to it, it turned out quite well. Another tip to make sculpting easier: after each sculpt, rinse your hands with water.

I fry the finished zrazy on both sides.

Table setting for dinner: how to serve potato zrazy

To serve zrazy beautifully for dinner, take beautiful flat plates, place the finished zrazy on them, and place on top a couple of spoons of sour cream and sprinkle fresh herbs on top.

Zrazy is good without a side dish. But if you really want to, you can cook it as a side dish. fried mushrooms, fresh vegetables or grilled vegetables.

Benefits of potato zrazas with minced meat

I for a long time I didn’t want to take on the task of preparing them. It seemed to me that this was long enough. But once I tried to cook them for dinner, I finished it in less than an hour. Now I cook zrazy quite often as an alternative regular cutlets. I would like to note one more positive point: zrazy can be eaten both hot and cold. And it turns out delicious anyway.

In addition, the dish incredibly nutritious.

It quickly saturates the body during lunch or dinner. Minced meat is rich in protein, and potatoes are rich in vitamins, microelements and fiber.

Now you know that preparing delicious potato zrazy with minced meat is easier than it seems. I wish you bon appetit.

Potato zrazy - wonderful everyday dish. It is nourishing, simple, quite inexpensive and, on top of everything else, you can prepare them with any filling, and you can easily add yesterday’s uneaten mashed potatoes into the potato dough base itself.

Many people compare potato zrazy with pies. Zrazy actually taste very much like these pies that are fried in a frying pan in oil: delicate base, delicious filling, nice golden crust. But potato zrazy is particularly tender and has an incredibly pleasant, slightly creamy texture. They can also be compared to potato pancakes, only the filling for zraz is a mandatory component. In addition, zrazy is served like cheesecakes and pancakes: generously flavored with sour cream, cream or other sauce. And it’s more convenient to eat them with a fork, dipping each piece in the sauce.

Potato zrazy with minced meat is, one might say, a “zrazy” classic, because who doesn’t like the combination of meat and potatoes? It's very tasty! Choose minced meat for the filling at your discretion: from pork - fattier and juicier, from beef - leaner and richer in taste, from chicken - almost dietary option, but the most interesting option will be the mixture different types meat.

Ingredients

• 8-10 medium sized potatoes
• 250-300 grams of meat
• 1 onion
• 1 carrot
• 1 egg
• 3-4 tbsp. spoons of flour
• 4 tbsp. spoons of vegetable oil
• salt pepper, Bay leaf

Exit finished product: 8-10 pieces

How to cook potato zrazy with minced meat

First of all, take care of the potato base: peel and cut the potatoes, put them in a saucepan. Cover the potatoes with water, add salt, pepper and bay leaf. Place the pan on the fire, bring to a boil and cook the tubers until soft.

While the potatoes are cooking, you can prepare meat filling. Grate the carrots on a fine grater and cut the onion into rings (if the onion is small) or quarter rings.

Heat half the vegetable oil in a frying pan and fry the vegetables over low heat until soft.

Grind the meat in a meat grinder.

Place the minced meat in the frying pan where the onions and carrots are cooked. As soon as the minced meat goes into the frying pan, knead it so that it does not form large lumps, but is crumbly.

When the mince has evenly lightened, season it with salt and pepper.

Cook the minced meat until lightly browned and then let cool. This will happen faster if you transfer the minced meat from the frying pan to another bowl.

Drain all the water from the finished potatoes and mash them with a potato masher. Cool slightly.

Add egg and 2 tbsp to potatoes. spoons of flour.

Stir until smooth, then transfer to a floured work surface, shape into a thick sausage and cut into 8-10 pieces.

Flatten each part into a flat cake and place the minced meat in the middle.

Carefully seal the zrazy so that the filling is inside and the joint is not visible.

Fry the zrazy in a hot frying pan in the remaining vegetable oil until golden brown.

Serve potato zrazy hot.

Read in this recipe how to prepare delicious potato zrazy with minced meat for lunch or dinner.

Potato zrazy is a dish that will take time to make, but the effort will pay off in full! It's very tasty and tasty dish, which has been prepared in our country for many centuries, one of traditional dishes Russian cuisine.

Zrazy can be prepared from different products, including being a cutlet of beaten meat with filling inside. Potato zrazy is one of the very popular variations of the dish.

We will tell you how to prepare potato zrazy with minced meat - so that they turn out really tasty and delight your household.

Recipe for potato zrazas with minced meat

Photo: recipe4you.org

500 g fresh potatoes

200 g minced meat

30 g onions

1 egg

2 tbsp. wheat flour

pepper, salt

Total cooking time: 30 minutes

How to cook potato zrazy with minced meat:

Boil the potatoes, rinsing them and pre-cleaning them, then drain the water into a separate container and mash them into a puree, beating them a raw egg, then add flour and mix everything again.

To prepare the minced meat for the filling, finely chop the onion, place in a frying pan, fry for 2-3 minutes, stirring until soft, add the minced meat and, breaking up lumps with a spatula, fry over moderate heat for 10 minutes.

Make cakes from mashed potatoes, scooping the mass with a spoon and kneading it with your hands, make a depression in the center of the cakes, then put the minced meat in it, mold the edges of the cakes so that the minced meat is inside.

Fry the formed zrazy with minced meat in a frying pan with a small amount butter, serve hot with side dish to taste.

Bon appetit!

The main difficulty in preparing zraz is their molding, and they can also fall apart when frying. What methods and tricks can you recommend, friends, to avoid these difficulties? Tell us about it in the comments.

Video recipe for potato zrazas with minced meat

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Zrazy – original dish in Polish and Lithuanian national cuisines, also popular in Belarus, Ukraine and Russia. The general idea of ​​preparing zraz is this: from cutlet mass, the main product of which is most often minced meat, is formed into a flat cake. The filling is wrapped in a flatbread (for example, from chopped boiled eggs with sautéed onions and herbs). Next, the edges of the cake are folded and the product is formed like a pie with filling. Zrazy is fried or steamed, and baking options are also possible.

Other most possible different variants fillings for zraz and other bases for cutlet mass. A very popular recipe for potato zrazas stuffed with minced meat. Of course, this dish can be served without a side dish.

Potato zrazy with minced meat and mushrooms

Ingredients:

• potatoes - about 1 kg;
• minced pork and beef – 300 g;
• fresh champignons or oyster mushrooms – 200 g;
• onion – 1 pc.;
• chicken egg – 3 pcs.;
• garlic – 2 cloves;
• ground black pepper;
• grated;
• greens (parsley, cilantro, dill);
• vegetable oil or melted butter or melted fat (pork and chicken);
• flour or breadcrumbs.

Preparation

Boil and puree the peeled potatoes. Add a little salt. Saute finely chopped onion in a frying pan in oil, then add finely chopped mushrooms and minced meat. Simmer this mixture with the addition of spices, stirring occasionally for 15 minutes. Cool the mixture until warm, add crushed garlic, chopped herbs and 1 egg, stir vigorously with a fork, and add a little salt.

Add 2 eggs to the mashed potatoes and mix; if the mass is too liquid, adjust the consistency wheat flour or starch.

We form flatbreads from the potato mass, place the filling of minced meat with onions and mushrooms in the center of each, fold the edges and form and sculpt zrazy. Such products are already edible. But we want something tastier.

Heat the fat in a frying pan. Roll the zrazy in flour or breadcrumbs and lightly fry until light golden brown. Can be fried without breading. Serve potato zrazy warm with herbs and light sauces(for example, based on sour cream or cream), you can serve horseradish or mustard. It would be very appropriate for this dish. Rye bread with caraway seeds, as well as a glass or two of starka, zubrovka or strong berry liqueur.

Potato zrazy with minced meat and mushrooms is also suitable for feeding children, but not younger than five years of age. Of course, in this case, use only commercially grown mushrooms.

If the zrazy has cooled down

Eating cooled potato zrazy with minced meat is not tasty, in this case they can be heated in the oven or slow cooker or even baked with sauce, it will be much tastier. Since the shell is made from mashed potatoes, when poured with sauce, they may lose their shape a little, to prevent this from happening, we will make the sauce relatively fatty, for example, based on cream.

Recipe for baking sauce for potato zrazas with minced meat in the oven

Ingredients:

Preparation

Season the cream with mustard and spices. You can add a little lemon juice. Stir the sauce; if it is too thick, you can dilute it a little with water or beer.

Baking zrazy

If we cook in the oven, preheat it 15 minutes before cooking. Place the zrazy in a generously greased form and pour over the prepared sauce. Bake for 20 minutes. Ready-made zrazy baked with sauce, still hot, after laying out in individual portioned plates, it’s good to sprinkle with grated cheese.