Potato zrazy

Potato zrazy with mushrooms

There are a lot of recipes at once. Upon request, I also add my own recipe for making it, which differs not so much in ingredients as in action. Let’s not argue about the origin of this dish; for me, this is an ordinary Russian dish, which my whole family loves both during Lent and on ordinary days.

Potato zrazy Kiev style

As a standard, these zrazy should be prepared with white mushrooms. And the zest in the form of dill oil makes them unusually juicy and tasty. A beautiful option for a light summer dinner.

Potato zrazy with meat and mushrooms

This beautiful dish contains motifs from Ukrainian, Lithuanian, Polish, and Belarusian cuisine.

Potato zrazy in Japanese

Japanese-style potato zrazy, or korroke, is a popular Japanese fast food dish that you can quickly and easily prepare yourself at home.

Potato zrazy with ham and cheese

A hearty dinner for the whole family. The son and husband gobbled it up on both cheeks. Try it too!

Potato zrazy with mushrooms

Very tender, tasty zrazy with wild mushroom interior, hot, and with sour cream, delicious.

Potato zrazy with minced meat in the oven

Potato zrazy with minced meat, cooked in the oven, turns out tender, satisfying and very tasty. It tastes like meat pies! They prepare very simply and quickly.

Potato zrazy with mushrooms and vegetables

Fragrant potato zrazy with a very tasty interior, easy to make, your loved ones will love it!!

Potato zrazy with meat

Potatoes, meat and sour cream - how delicious.

Potato zrazy

I can’t call this recipe news and there are a huge number of options, the production method is faster. Personally, I always miss the interior in similar dishes. If you put more, it falls apart, it doesn’t fit there, less - it’s just “dough” and no pleasure. I thought and thought and this is what happened. An option for those who love, well, quite a lot, insides, please. )))

Potato zrazy . A hearty, nutritious, savory dish made with mashed potatoes and innards.

Potato zraz has another name, the least known is kartoplyaniki. In fact, these are pies made from potato dough.

To make potato zrazas, you need to prepare their base - the potato dough itself. To do this, mashed potatoes are combined with eggs, butter, salt, and flour. At the same time, if the zrazy begins to burst during frying, it means that not enough flour was added to the dough and a little more should be added. If, on the contrary, a lot of flour was added, and the dough is not loose and soft enough, you can add one beaten egg to it and knead the dough well again.

When the dough for zraz is ready, roll the pieces in flour, make a flat cake from them on your hand, flattening the dough. The filling is placed inside it, the edges are sealed, like ordinary pies, and the zrazy is fried in vegetable or butter until golden brown.

The interior for potato pies can be very different - meat (from chopped fried meat, minced meat), mushroom, cabbage, vegetable, cheese, herbs.

To make new potato pans, you can recycle “yesterday’s fresh” products. For example, prepare dough for them using any type of potato, boiled the day before (in their uniforms, boiled tubers for garnish). You can also prepare a filling for them from any type of product that needs to be refreshed - pieces of boiled meat, sausages, boiled tongue, boiled eggs, and so on.

Zrazy is served warm, freshly fried in a frying pan. Sour cream will be very tasty with them.

Potato zrazy: step-by-step recipe with photos

Zrazy is prepared all over the world. According to tradition, zrazy refers to a roll or cutlet made from chopped beef meat with an interior made from vegetables, eggs, mushrooms, etc. Later, zrazy began to be prepared from cereals, vegetables, and fruits. In the Russian space, potato zrazy has received wide distribution and the devoted love of millions of people.

The insides for potato zrazas can be a variety of products. Most often, potato zrazy is prepared with meat, fried mushrooms, stewed cabbage, or with eggs and herbs. The dish is readily eaten by adults and children. And if you serve potato zrazy with sour cream, the culinary masterpiece will win the heart of even the most specific critic.

Potato zrazy with minced meat

Ingredients:

1.2-1.3 kg – potatoes;
1 PC. – testicle;
4 tbsp. - wheat flour;
1 PC. – onion;
300-400 g - minced meat;
Vegetable oil;
Salt;
Pepper.

Potato zrazy with minced meat

Step-by-step production:

You need to start by peeling the potatoes. Peel the skin and cut the potatoes in half. Place a pan of water on the stove, add the potatoes and cook. It is important not to overcook the potatoes so that they do not lose their starch. Starch is a binding component; without it, the eyes will not stick together. Additionally, we will use egg and flour for the binder. As soon as the potatoes are ready, immediately turn off the stove and completely drain the water. Mash the potatoes with a fork until pureed and leave to cool. There is no need to add the remaining ingredients yet.
You can choose the filling according to your wishes. Minced pork, beef or assorted minced meat will do. The main thing is that the minced meat is fresh and of high quality. Let's start frying the minced meat. Heat the frying pan and add vegetable oil. Meanwhile, peel and finely chop the onion. Place the onion in a heated frying pan. Fry until transparent. Now add the minced meat. Fry the chopped meat until cooked, stirring occasionally with a spatula. If the minced meat is dry, add a little water. Salt and add pepper to taste. You need to add a little more salt. Meat is the inside, on which the main taste of the dish will depend. Frying usually takes 15 minutes. Then cover the pan with a lid and lightly simmer the meat filling. When ready, turn off the heat, transfer the minced meat to a plate and leave to cool.
Let's return to potatoes. If there is any water left in the potatoes, it must be drained. Zrazy puree has a drier texture than usual. To add the egg, the puree must be warm. Not cool, not hot, but warm. If you add an egg to very hot purees, it will cook. Wait until the potatoes have cooled down completely. Now let's move on to kneading the potato dough. Beat in the egg and beat the puree well. Next, add flour and carefully knead the dough. If the potatoes are too cold, it will be difficult to knead the dough. The result should be an elastic dough. To ensure that the dough rolls and sticks perfectly, use flour. The dough is ready.
Let's start forming images. We make cones or balls from potato dough. The size of such a ball is approximately equal to the palm of your hand. Make a hole in the ball into which we put the filling. Close the ball. Warm dough is elastic and molds perfectly. If the dough sticks to your hands a little, it's okay. Dip your fingers in flour too much. Forming balls. Later we roll them in flour. When 8-10 balls are ready, you can start frying. The quantity depends on the size of the selected pan. We will fry the first zrazy and at the same time continue to form the blanks.
Heat the frying pan and add oil. Crush the ball of potatoes and minced meat in your hand and place it in the frying pan. We give the shape very carefully so that the inside does not come out. The potatoes and insides are completely ready, so fry the zrazy until golden brown. One side is browned, turn it over to the other. There is no need to cover with a lid; fry the zrazy in an open frying pan.

Potato zrazy with meat and mushrooms

This recipe is very ordinary and really frisky. The dish will amaze you with its fascinating taste and satiety. Zrazy with minced meat and mushrooms turns out beautiful and very appetizing. Excellent crispy crust on top. For the dough we will use mashed potatoes without a gram of flour. The inside is made of fried meat with onions and mushrooms. We will serve zrazy with sour cream.

Ingredients:

900 g - potatoes;
350 g – minced pork and beef;
200 g - onion;
100 g – mushrooms;
1 PC. – testicle;
80 g – flour;
40 g - Parmesan cheese (optional);
1 whisper – nutmeg;
1 tsp. - dried garlic;
Salt;
Pepper;
Parsley.

Potato zrazy with meat and mushrooms

Step-by-step production:

First, let's boil the potatoes in their jackets. Choose potatoes that are approximately the same size so that they are cooked immediately. In total you need about 800-900 grams of potatoes. The potatoes are cooked, remove the skins. Next, mix the puree. The puree must be dry, so there is no need to add water. If you use jacket potatoes, there will be no excess water. Stuff the potatoes while they cool, grate the Parmesan cheese. Add cheese as desired. The potatoes are slightly warm; you can beat in an egg. Next, stir in the cheese. Now add some salt, add a little dark pepper and your favorite spices. We don't use flour, so the zrazy turns out tender. Carefully stir all ingredients until smooth. The key to a successful dish is tasty mashed potatoes.
Let's prepare the filling. Heat a frying pan, add vegetable oil. During this period of time, peel and finely chop the onion. Don't be afraid to overdo it with the onions. We send the onions to fry. At the same time, we cut the mushrooms, which we washed and peeled earlier. We will use champignons. The onion has noticeably browned, then add the mushrooms to the frying. Fry the mushrooms until cooked. While frying, stir the onions and mushrooms from time to time.
Now we will add the minced meat. Let's take minced pork and beef, which is mixed in equal proportions. If desired, you can change it to any other one. Next we add smell and taste, specifically salt, pepper, dried garlic. Stir and fry for about 15-20 minutes. Finely chop the fresh parsley. A couple of minutes before the insides are ready, add the greens. Turn off the stove, the inside must cool down.
Let's move on to the formation of images. Sprinkle flour on a kitchen board. Additionally, put a bowl of water to wet your hands. Take a ball of potatoes and knead them in your hands. We make a hole for the minced meat; there should be a lot of insides. Next, close the ball and press down. You can wet your hands in water. Choose the size without the help of others. The result should be a potato cutlet. Roll it in flour on all sides and give it the desired shape. We repeat the actions until the components are completed. Place the finished zrazy on a board with flour so that they do not stick. The potato dough will be quite elastic if you do not add water.
All that remains is to fry the zrazy with minced meat and mushrooms. We will fry it in vegetable oil. Heat a frying pan and pour plenty of oil on it. Transfer the zrazy to the frying pan. When forming potato shells, already processed products were used. Therefore, we do not need to fry the dish for a long time. Just wait until the crust is crispy and turn the potato cutlets over. The zrazas hold their shape well and there shouldn’t be any problems when frying.
We will serve zrazy with sour cream sauce with herbs and garlic. Finely chop the greens. Add dry garlic and parsley to the sour cream. Mix. The sauce is ready.

Place a couple of potato pies on a plate and a spoonful of sour cream sauce next to it.

Potato zrazy with stewed cabbage

Let's look at another recipe for potato zraza without flour. This time we’ll use stewed cabbage as the inside. Let's create a gentle potato taste without adding any bright seasonings. We will bread the zrazy with semolina.

Ingredients:

1 kg – potatoes;
500 g – cabbage;
2 pcs. - carrot;
2 pcs. - onion;
2 tbsp. – tomato paste;
2-3 tbsp. - semolina;
Vegetable oil;
Salt;
Pepper.

Potato zrazy with stewed cabbage

Step by step recipe:

We peel the potatoes. Place a saucepan with water and cook the potatoes until tender. There is no need to overcook or boil the potatoes.
While the potatoes are cooking, prepare the filling. We clean the vegetables. Finely chop the onion and grate the carrots. Shred the cabbage. We prepare traditional frying in vegetable oil. Later add cabbage. We dilute the tomato paste in a small amount of water and pour it into the frying pan. Simmer the cabbage over low heat until done. Season with salt and add dark pepper to taste.
We make mashed potatoes. To do this, drain the water to the last drop and push in the potatoes. The result should be a compacted mass. In this case, the potatoes will mold perfectly without flour or eggs. This recipe contains only the tender potato taste. To prevent the zrazy from spreading in the pan, we use semolina as a breading.
Let's start sculpting. Make a ball out of potatoes and knead it. Scoop the filling inside with a spoon. We pinch the potato pie. We grab all the edges perfectly. You can flatten it slightly and give it a cutlet shape. Dip in semolina, the cereal gives a crispy crust, but does not affect the taste of the dish.
To fry, heat a frying pan and add oil. Do not pour a lot of oil so that the zrazy does not absorb excess fat. Almost 1-1.5 tablespoons is enough. Fry the zrazy for a couple of minutes on each side over medium heat. As soon as the golden crust appears, turn the potato slices over.
Decorate the dish with sour cream and herbs. Serve to the table. Zrazy scatters in a matter of minutes.

A little life hack. Potato zrazy is very tasty when you eat it straight from the fire. It is convenient to fry the dish in small batches right before serving. To do this, you need to create the filling of your choice and potato dough in advance. Place the preparations in a container and place in the refrigerator. Bon appetit!

Potato zrazy/Recipes with step-by-step photos

Potato zrazy is nothing more than a potato pie with inside. Preparing potato zrazy is quite simple. The recipes differ from each other only in the inside: potato zrazy with cabbage, with mushrooms, with minced meat, with a boiled egg, with onions, with cheese, etc. Below we will tell you step by step, with photos, about the process of making potato zrazas with minced meat, and then we will describe recipes for entrails. Try and choose potato zrazy according to your own taste.

Ingredients:

Potatoes – 1 kg
Minced meat – 300 gr
Chicken eggs – 2 – 3 pieces
Onion – 1 head
Premium flour – 300 g
Vegetable oil - for frying
Breadcrumbs (or flour) – 3-4 tbsp. l
Spices: salt, ground dark pepper.

How to cook potato zrazy

1. Firstly, let's prepare the filling for the potato zraz. It is important that whatever filling you choose, it must be brought to full readiness before you place it in the potato cutlet. Then there are two options. 1st - you simply fry the minced meat in a frying pan with finely chopped onions, add salt and pepper. Option 2 – you prepare cutlets from minced meat.

2. Then you need to boil the potatoes. You can peel it in advance, and then create a puree (in this case, there is no need to salt the potatoes during cooking; salt is added together with flour). Or, as we do, boil the potatoes in their skins, cool slightly, peel and grate on a large or medium grater. In this way, potato zrazas obtain the most sticky consistency. Fundamentally, the potato mass must be warm for making zraz.

3. Add eggs, flour and salt to the potatoes. Mix with a fork.

4. Sprinkle breadcrumbs on the bottom of the plate. Place a potato cake on top.

5. Next, place the filling (minced meat or cutlet) on top of the potatoes.

6. Place potato cake over the filling again.

7. Seal the edges of the potato zraza.

8. And roll the potato zrazy in breadcrumbs on all sides.

9. All that remains is to fry the potato zrazy on both sides in vegetable oil.

Savory potato zrazy is ready

Bon appetit!

Potato zrazy recipes

As mentioned above, potato zrazy is prepared in approximately the same way; only the insides change in the recipes.

Potato zrazy with mushrooms

Mushrooms and potatoes are a beautiful combination of taste. Champignons, white mushrooms, and chanterelles are suitable for potato dishes. Although, you can choose your favorite mushrooms as the inside for potato zras. They need to be cooked. Boil, cut, fry with onions in vegetable oil (mixed with butter). Add salt and pepper to taste.

Potato zrazy with cabbage

You can use both fresh and sauerkraut to make potato zrazas. If you use sauerkraut, add finely chopped greens to it. Fresh cabbage must be chopped and fried with chopped onions and carrots. Salt and pepper to taste.

Potato zrazy with egg

Well, this potato zraza recipe is completely ordinary. Chicken eggs must be hard-boiled, drain the boiling water and pour cool water over the eggs. Leave for about 10 minutes. This will make it easier to peel the eggs. That's all. The insides for the potato zrazas are ready.

Potato zrazy with liver

The liver must be cut into cubes and fried in vegetable oil until cooked. Separately fry finely chopped onions and grated carrots. We pass the fried liver, onions and carrots through a meat grinder. Add a raw egg and a little flour so that you can make a flat cake (cutlet) from the minced liver.

Potato zrazy with cheese

Hard types of cheese, also Adyghe, are excellent as insides for potato zrazas. It must be grated on a large grater. Add finely chopped herbs to the cheese. Mix. The inside of the potato zrazas with cheese is ready.

Potato zrazy with onions

You can add regular fried onions as the inside of potato zrazy - it’s also very tasty. Or fry carrots with onions and add a little of your favorite greens.

Potato zrazy with green onions and eggs

The favorite inside for pies is green onions with a boiled egg, also perfect for potato zras. Only a little mayonnaise should be added to the chopped onions and eggs.

Potato zrazy with fish

Boil fish (choose according to your taste) in salted water. Carefully remove all seeds. Pass the fish through a meat grinder or grind in a blender. Finely chop the onion and add to the minced fish. Beat in a raw egg. The insides for the potato zrazas are ready.

Potato zrazy with crab sticks

If you don’t want to bother with fish, you can use crab sticks as the inside for potato zrazas. They need to be cut into thin slices. Add chopped boiled eggs and fried onions (optional). Add salt. The inside is ready.

Potato zrazy - manufacturing secrets.

Our cuisine is so diverse and rich in all sorts of delicacies. Europe and America still have a long way to go in creating menus for the whole family, roughly speaking, “out of nothing.” A good example is zrazy, a dish of Slavic cuisine, especially common in Lithuania, Belarus, Ukraine, and Russia. It is usually prepared from various types of meat - pork or veal, simply from minced meat or a piece of chopped meat, wrapping everything that is available inside.

We make potato zrazy from potatoes no worse, if not more interesting, than from meat. The entrails can be anything you like, from regular cabbage and mushrooms, as well as cucumbers, especially pickled ones, carrots and asparagus. A fascinating interior comes out if you add feta cheese and liver, minced chicken and honey mushrooms, soy sauce and other additives and goodies to potato zrazy.

But, no matter how much you have added to this dish, the basic secrets of making a traditional recipe will help you create this dish flawless and without complicated interior, or without it at all. So, the secrets of making potato zrazas:

The most important thing is the base of the dish; the potato zrazy will turn out beautiful and will not fall apart during production if the potato mixture is made thick. To do this, when the mashed potatoes are already cooked, express the largest amount of water or milk, depending on what you are cooking in. And later we evaporate the remains over low heat. Then remove the potatoes from the heat, add salt, add sautéed onions (optional), and when they cool down, beat in the egg and mix well.
In potato zrazy, and specifically in potato dough, you can add semolina or flour or a little starch for thickness, although this is not recommended, potatoes are already well saturated with it, but if you don’t have it, you can use it. Remember, to create zrazy, the potato dough must be warm, so they mold better.
You can roll out this thick potato dough and use a glass to make circles and put the filling in them. Or tear off pieces of dough, knead them in your hand, spoon in the filling and mold them like dumplings. Wet your hands with water so the dough will not stick to them. But think about it, if you add a filling that releases juice, the potato zrazy may fall apart. To prevent this from happening, roll the cooked cutlets in breadcrumbs or flour.
You can prepare a potato mass for zraz that is not a mixture like dough, we carefully examined this in the recipe for potato zraz with a photo, first of the article. And sculpt potato zrazy in the form of cutlets.

How to cook potato zrazy. Recipe with step-by-step photos

Hello, dear readers. Have you ever had a situation where you made a lot of mashed potatoes? Not long ago we had some friends come over for dinner. And we made a lot of mashed potatoes. It didn’t immediately occur to me what to do with the leftover puree. But a friend gave me a hint to fry potato pies or zrazy. Then I remembered how I tried potato zrazy with fried minced meat and cabbage at my grandmother’s. And a couple of years ago, after watching Yulia Vysotskaya’s program, I was preparing potato zrazy with salmon. Otherwise, the puree remains like this; after not eating it for a number of days, you can prepare so many different savory dishes from the puree.

Now I would like to tell you how to prepare potato zrazy, I have a recipe with step-by-step photos. Now the zrazy has no interior. But I plan to prepare various insides and show everything with photos.

In our family we never cooked zrazy, but my grandmother did from time to time, and not from leftover mashed potatoes, but cooked mashed potatoes specifically for this purpose. It said that preparing this dish is simple, potatoes, flour, egg and entrails.

Potato zrazy is a very tasty and satisfying dish. It is very easy to prepare, especially if you have mashed potatoes prepared in advance. It often happens that for a holiday or birthday, you prepare a lot of puree and it remains. But this is not a failure, there are so many options for different and very tasty potato dishes. For example, potato casserole with minced meat, zrazy made from mashed potatoes.

How to make potato zrazy from mashed potatoes

500 g mashed potatoes
1 testicle
1-2 tbsp. spoons of flour
salt, pepper to taste
vegetable oil

I have a lot of mashed potatoes left, so I’ve already made them a couple of times. I would like to note that the children liked the zrazy, especially with sour cream. The son even called zrazy potato pies.

You must definitely add milk and butter to mashed potatoes, then the zrazy will turn out very tasty.

If the potatoes are from the refrigerator, then you need to warm them up slightly or throw them on the table so that they come to room temperature, making it easier to form zrazy.

Place mashed potatoes in a bowl. Add egg, flour, salt and pepper to taste. My testicles are rustic. You can add greens, but this is optional. Mix everything thoroughly.

If you just cooked the puree, let it cool. And then start making zraz.

When everything is thoroughly mixed, we begin to form zrazy. They can be in the form of cutlets, pies or rounded shapes. Do as you please.

The finished zrazy must be rolled in flour on both sides. If you are making zrazy with insides, then take part of the potato, put a teaspoon of inside in the middle and cover the flatbread with mashed potatoes, forming a pie.

Make zrazy out of all the potatoes, placing them already prepared, sprinkled with flour, on a plate or board. Later it will be very comfortable to fry the zrazy.

Meanwhile, put a frying pan on the fire and pour vegetable oil into it. Place zrazy on a heated frying pan.

Fry zrazy from mashed potatoes on both sides until golden brown. I wanted to create them in the form of pies. This is how they came out for me.

So we fry all the zrazy that you made. Zrazy can be placed on a plate previously covered with a cardboard towel to absorb excess vegetable oil.

It turns out to be a very tasty and satisfying dish, especially with sour cream. Naturally, zrazy will turn out even tastier with minced meat or cabbage. We'll cook it next time.

Zrazy can be served hot or cold. Potato zrazy mixes well with vegetables or vegetable salads.

These are the images we came up with. They are very tasty to eat warm and with sour cream. A hearty dish.

Zrazy can be filled like pies, then you need to add more flour to the dough. Our zrazy came out so soft and tender that you couldn’t even hold it in your hand. We ate from plates and with sour cream.

If you are making Lenten meals, then cook the potatoes without butter and milk. At the moment I will tell you the more popular internals for zraz.

Recipes for potato entrails

Meat interior. The more popular is the meat innards. Raw minced meat is not suitable for immediate use, so the minced meat must be fried in advance with onions in vegetable oil. Fry until done.

If desired, add carrots to the minced meat. For 300 grams of minced meat, 1 onion. You can add carrots if desired. To do this, you need to grate it on a small grater. You can use any kind of meat: chicken, pork, beef.

Cabbage interior. The inside can be either fresh or sauerkraut. Which one do you like better? If the cabbage is sauerkraut, then just fry it in a frying pan, squeezing it out first.

Fry cabbage with onions. We fill potato zrazy. From the remaining potatoes I made zrazy with cabbage for the children. I love it when there is a lot of insides, be it pies, dumplings or zrazy.

If you want to make zrazy from fresh cabbage, then you need to cut the cabbage, fry it, add onions, carrots and a little tomato. Fry until done.

Fish interior. I once prepared zrazy with the inside of reddish fish. I boiled the fish, removed the bones, chopped it, added finely chopped dill, salt and pepper. I filled the zrazy with the insides given to us. Served with sour cream. It's quite tasty.

Mushroom inside. If you love mushrooms, the insides are totally fine. Mushrooms must be fried with onions until cooked in a frying pan. Champignons are usually used.

Egg interior. It's like the inside of egg and onion pies. Boil the eggs and chop them. Finely chop the greens and add to the eggs. Salt and pepper to taste. A little melted butter is also added to the filling. This way it does not crumble, but becomes more homogeneous.

You can add a little hard cheese to the filling.

They also prepare the filling for zraz from sausages, sausages or canned fish. If you use sausage or frankfurters, they must be chopped and combined with onions fried until golden brown.

And if you want to fill zrazy with canned fish, I recommend using canned fish in oil. The oil must be drained and the canned food mashed with a fork. You can add fried onions to the fish. They also add boiled rice.

In general, there are interior options for every taste. But my favorite is zrazy with cabbage. You see, preparing them is completely easy. If you have leftover mashed potatoes, don't worry about what to do. Prepare potato zrazy. It can be with the inside, or it can be without the inside. Bon appetit and all the best to you!