Potato zrazy is a potato cutlet or roll with filling. Potato zrazy is a dish of Lithuanian, Belarusian, Russian and Ukrainian cuisine.
In Ukraine they are called kartoplyanyky and are prepared from mashed boiled potatoes, with the addition of flour and eggs. The resulting mass is used to make cutlets with filling, roll in flour and fry in oil or lard. Any meat, greaves, mushrooms, liver, herring, cabbage can be used as filling.
Today we will cook:
1.Potato zrazy with cabbage
2. Potato zrazy with mushrooms is lean, without eggs and flour
3. Recipes for fillings for potato zrazas:
- Meat filling
- Chicken liver filling
- Budget-friendly liver filling with mushrooms
- Mushroom filling
- Cheese filling
- Egg and onion filling
- Prune and garlic filling
The technology for preparing potato zrazas with various fillings does not differ significantly from each other. All of them are prepared on the basis of boiled potatoes, mashed.
Some housewives make mashed potatoes from boiled peeled potatoes, while others make boiled potatoes in their jackets. In my opinion, mashed potatoes from peeled potatoes and zrazy from them turn out much more tender, but this is a matter of taste.
Zrazy is fried in a frying pan with vegetable oil. They can be baked in the oven, then the dough should be a little steeper, and when forming, roll first in flour, then in egg and the last layer of breadcrumbs. Place on a baking sheet with parchment, so that they are at some distance from each other. Bake at 180 degrees for 10-15 minutes until browned. They turn out very tasty.
Potato zrazy with cabbage
We need:
- 1 kg of peeled potatoes 700 g)
- 1 kg fresh cabbage
- 1 medium carrot
- 1 -2 eggs
- 3-4 tbsp. flour
- 20 g butter
- 1 tsp tomato paste
- 1/2 tsp. citric acid
- 1 tsp sugar vegetable oil for frying zraz and cabbage
Preparation:
1. Peel the potatoes, wash them and let them cook until fully cooked. Add salt. Drain the water completely and mash with a masher or blender. Add butter, let cool slightly, beat in the egg. We adjust the number of eggs ourselves. Salt and mix thoroughly.
It is not necessary to add eggs to the dough.
2. To obtain potato dough, add flour and knead the dough, it should look like custard, but not stick to your hands. We try not to overuse flour so as not to clog the dough. The amount of flour in the recipe is just right.
3. While the potatoes were cooking, chop the cabbage and simmer in a frying pan with vegetable oil. Cut the onion into small cubes and combine with cabbage.
4. Grate the carrots on a medium grater, add to the cabbage, continue frying. Salt the cabbage, add sugar, a little butter, mix thoroughly and cook further. If we want to add sourness to the cabbage, add citric acid and tomato paste. Stir and continue to simmer until done. Cool.
For the filling, you can use sauerkraut, then do not add citric acid and tomato, but add a little more sugar and tomato sauce.
5. We have the dough ready, the filling too, let’s start cooking right away. On a cutting board, add flour and prepare a small bowl of water to wet your fingers.
6. Pour 2 tbsp into the pan. vegetable oil and heat over medium heat.
7. We form zrazy. They can be formed in two ways:
- 1st – scoop out the dough with a spoon, roll it into balls with your hands, and place it on a floured surface. Then we take the ball in the palm of our hand, and knead the other one to make a flat cake, put the filling on it, sparingly, and make a pie. Roll in flour to form a cutlet.
- 2nd of the dough we make a sausage and cut into equal pieces, make flat cakes, and then continue as in the first case.
8. Place the formed zrazy in a frying pan, fry on both sides until golden. Carefully, using a wide spatula, remove and place on a paper towel to remove excess oil.
You can use them slightly cooled, warm, then they will set a little and not break. They are served with sour cream or sour cream, cheese or other sauces.
Vegetable zrazy recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Vegetable zrazy”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 157.9 kcal | 1684 kcal | 9.4% | 6% | 1066 g |
| Squirrels | 3.1 g | 76 g | 4.1% | 2.6% | 2452 g |
| Fats | 9.9 g | 56 g | 17.7% | 11.2% | 566 g |
| Carbohydrates | 14.1 g | 219 g | 6.4% | 4.1% | 1553 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 6.3% | 1000 g |
| Water | 70.6 g | 2273 g | 3.1% | 2% | 3220 g |
| Ash | 0.998 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 243.9 mcg | 900 mcg | 27.1% | 17.2% | 369 g |
| Retinol | 0.015 mg | ~ | |||
| alpha carotene | 1.231 mcg | ~ | |||
| beta carotene | 1.392 mg | 5 mg | 27.8% | 17.6% | 359 g |
| Lutein + Zeaxanthin | 145.193 mcg | ~ | |||
| Vitamin B1, thiamine | 0.126 mg | 1.5 mg | 8.4% | 5.3% | 1190 g |
| Vitamin B2, riboflavin | 0.095 mg | 1.8 mg | 5.3% | 3.4% | 1895 |
| Vitamin B4, choline | 16.89 mg | 500 mg | 3.4% | 2.2% | 2960 g |
| Vitamin B5, pantothenic | 0.321 mg | 5 mg | 6.4% | 4.1% | 1558 g |
| Vitamin B6, pyridoxine | 0.248 mg | 2 mg | 12.4% | 7.9% | 806 g |
| Vitamin B9, folates | 17.996 mcg | 400 mcg | 4.5% | 2.8% | 2223 g |
| Vitamin B12, cobalamin | 0.043 mcg | 3 mcg | 1.4% | 0.9% | 6977 g |
| Vitamin C, ascorbic acid | 15.66 mg | 90 mg | 17.4% | 11% | 575 g |
| Vitamin D, calciferol | 0.129 mcg | 10 mcg | 1.3% | 0.8% | 7752 g |
| Vitamin E, alpha tocopherol, TE | 3.152 mg | 15 mg | 21% | 13.3% | 476 g |
| beta tocopherol | 0.002 mg | ~ | |||
| gamma tocopherol | 0.086 mg | ~ | |||
| delta tocopherol | 0.01 mg | ~ | |||
| Vitamin H, biotin | 1.418 mcg | 50 mcg | 2.8% | 1.8% | 3526 g |
| Vitamin K, phylloquinone | 4.6 mcg | 120 mcg | 3.8% | 2.4% | 2609 g |
| Vitamin RR, NE | 1.811 mg | 20 mg | 9.1% | 5.8% | 1104 g |
| Niacin | 0.761 mg | ~ | |||
| Betaine | 0.012 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 362.51 mg | 2500 mg | 14.5% | 9.2% | 690 g |
| Calcium, Ca | 23.4 mg | 1000 mg | 2.3% | 1.5% | 4274 g |
| Magnesium, Mg | 21.93 mg | 400 mg | 5.5% | 3.5% | 1824 |
| Sodium, Na | 58.87 mg | 1300 mg | 4.5% | 2.8% | 2208 g |
| Sera, S | 36.51 mg | 1000 mg | 3.7% | 2.3% | 2739 g |
| Phosphorus, P | 68.2 mg | 800 mg | 8.5% | 5.4% | 1173 g |
| Chlorine, Cl | 45.74 mg | 2300 mg | 2% | 1.3% | 5028 g |
| Microelements | |||||
| Aluminium, Al | 583.9 mcg | ~ | |||
| Bor, B | 90.2 mcg | ~ | |||
| Vanadium, V | 86.47 mcg | ~ | |||
| Iron, Fe | 1.064 mg | 18 mg | 5.9% | 3.7% | 1692 g |
| Yod, I | 4.43 mcg | 150 mcg | 3% | 1.9% | 3386 g |
| Cobalt, Co | 4.074 mcg | 10 mcg | 40.7% | 25.8% | 245 g |
| Lithium, Li | 45.392 mcg | ~ | |||
| Manganese, Mn | 0.186 mg | 2 mg | 9.3% | 5.9% | 1075 g |
| Copper, Cu | 115.56 mcg | 1000 mcg | 11.6% | 7.3% | 865 g |
| Molybdenum, Mo | 4.995 mcg | 70 mcg | 7.1% | 4.5% | 1401 g |
| Nickel, Ni | 3.253 mcg | ~ | |||
| Rubidium, Rb | 346 mcg | ~ | |||
| Selenium, Se | 3.018 mcg | 55 mcg | 5.5% | 3.5% | 1822 |
| Fluorine, F | 24.27 mcg | 4000 mcg | 0.6% | 0.4% | 16481 g |
| Chromium, Cr | 6.27 mcg | 50 mcg | 12.5% | 7.9% | 797 g |
| Zinc, Zn | 0.4966 mg | 12 mg | 4.1% | 2.6% | 2416 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.328 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 g | |||
| Glucose (dextrose) | 0.862 g | ~ | |||
| Maltose | 0.083 g | ~ | |||
| Sucrose | 1.813 g | ~ | |||
| Fructose | 0.41 g | ~ | |||
| Essential amino acids | 0.488 g | ~ | |||
| Arginine* | 0.174 g | ~ | |||
| Valin | 0.163 g | ~ | |||
| Histidine* | 0.058 g | ~ | |||
| Isoleucine | 0.126 g | ~ | |||
| Leucine | 0.203 g | ~ | |||
| Lysine | 0.177 g | ~ | |||
| Methionine | 0.055 g | ~ | |||
| Methionine + Cysteine | 0.076 g | ~ | |||
| Threonine | 0.127 g | ~ | |||
| Tryptophan | 0.04 g | ~ | |||
| Phenylalanine | 0.14 g | ~ | |||
| Phenylalanine+Tyrosine | 0.191 g | ~ | |||
| Nonessential amino acids | 0.827 g | ~ | |||
| Alanin | 0.142 g | ~ | |||
| Aspartic acid | 0.298 g | ~ | |||
| Glycine | 0.121 g | ~ | |||
| Glutamic acid | 0.503 g | ~ | |||
| Proline | 0.147 g | ~ | |||
| Serin | 0.172 g | ~ | |||
| Tyrosine | 0.105 g | ~ | |||
| Cysteine | 0.044 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 33.45 mg | max 300 mg | |||
| beta sitosterol | 14.625 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.004 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.93 g | ~ | |||
| 17:0 Margarine | 0.002 g | ~ | |||
| 18:0 Stearic | 0.395 g | ~ | |||
| 20:0 Arakhinovaya | 0.044 g | ~ | |||
| 22:0 Begenovaya | 0.041 g | ~ | |||
| Monounsaturated fatty acids | 3.767 g | min 16.8 g | 22.4% | 14.2% | |
| 16:1 Palmitoleic | 0.071 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.648 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.017 g | ~ | |||
| Polyunsaturated fatty acids | 4.07 g | from 11.2 to 20.6 g | 36.3% | 23% | |
| 18:2 Linolevaya | 4.046 g | ~ | |||
| 18:3 Linolenic | 0.061 g | ~ | |||
| 20:4 Arachidonic | 0.006 g | ~ | |||
| Omega-6 fatty acids | 0.6 g | from 4.7 to 16.8 g | 12.8% | 8.1% |
The energy value of vegetable zraza is 157.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Potato zrazy with mushrooms is lean, without eggs and flour
We need:
- 700 g champignons
- 1 kg potatoes
- 2 pcs onions, large size
- salt, pepper to taste
- semolina for breading
- vegetable oil
Preparation:
1.Chop the onion and fry in vegetable oil.
2. Add chopped mushrooms to the onion and fry until the liquid evaporates. Salt and pepper.
3. Make puree from peeled and boiled potatoes, add salt and pepper.
4. Make zrazy and stuff with filling
and breaded in semolina.
Place in a frying pan with a small amount of hot oil and fry on both sides.
Carefully remove and place on a plate. Cool until warm.
Description of preparation:
If you don’t know how to pamper your family and even dear guests, potato zrazy in the oven will help you!
They are prepared according to the same principle as in a frying pan. The filling in such zrazas can be mushrooms, chicken, cheese, ham and much more. Trust your taste and don’t be afraid to experiment: add whatever potatoes go with. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Meat / Vegetables / Potatoes Dish: Hot dishes / Zrazy Diet: Diet food
Recipes for fillings for potato zraz:
Recipes for fillings are designed for 1 kg of potatoes.
Meat filling
We need:
- 500 g raw meat, any
- 1 piece of onion
- salt, ground black pepper to taste
- spices for meat as desired
- 2 tbsp. vegetable oil
Preparation:
1. For the filling you can use pork, beef, or chicken.
Meat filling is made in two ways:
- Boil 1st meat and chop finely, or pass through a meat grinder (blender). Salt the minced meat, pepper, add spices, mix. Cut the onion into small cubes, fry in vegetable oil, if desired, add grated carrots to it, add a little salt and simmer. Mix the fried onion with the minced meat.
- 2nd grind the meat in a meat grinder with onions, add salt and fry until cooked. At the end, pepper and season with spices.
We form potato zrazy as in the first recipe.
Chicken liver filling
We need:
- 200 g chicken liver (beef liver is possible)
- 1 piece onion, large size
- 2 tbsp. vegetable oil
- salt, pepper to taste
Preparation:
1.Chop the onion very finely and fry in a frying pan with vegetable oil.
2. Grind the chicken liver through a meat grinder, add to the onion and simmer until the liquid evaporates. Let cool.
We form zrazy and bread them first in flour, then in egg and breadcrumbs. Place the formed products in the refrigerator for 20 minutes and then fry in a frying pan.
Budget-friendly liver filling with mushrooms
We need:
- 300 g boiled lungs
- 50 g boiled heart
- 50 g fresh lard
- 100 g boiled mushrooms
- salt, pepper to taste
Preparation:
1. Grind the lungs, heart and lard in a meat grinder. Salt and pepper.
2. Place the chopped mushrooms in a frying pan and cook until the liquid evaporates. 3. Mix the liver with mushrooms and stir. Taste for salt and add more salt if necessary. The filling is ready.
Mushroom filling
We need:
- 200 g pickled mushrooms, assorted or fresh 300 g
- 1 piece of onion, large head
- 1 tsp coriander
- 1/2 tsp. nutmeg
- salt, black pepper to taste
- 2 tbsp. vegetable oil
- 1 tsp flour
Preparation:
1.Chop the mushrooms, but not very finely.
2. On the contrary, we try to chop the onion as finely as possible.
3. Cook the onion in vegetable oil, add mushrooms. Salt, pepper, add coriander, nutmeg and flour, mix, keep on fire for 1 minute and remove. Let cool.
Cheese filling
We need:
- 100-150 g hard cheese
- 2-3 cloves of garlic
- 1 bunch of dill (spinach)
- 1 tbsp. sour cream
Preparation:
1. Three hard cheeses on a coarse grater. Squeeze the garlic into it.
2. Finely chop the greens, combine with cheese and mix with sour cream.
You can fill zrazy with hard cheese, without additives.
Egg and onion filling
We need:
- 20 g butter
- 2 -3 boiled eggs
- 1 bunch of green onions
- salt, pepper to taste
Preparation:
1. Melt the butter in the microwave.
2. Peel and chop the eggs, combine with butter.
3. Chop the green onions and mix with eggs, salt and pepper.
Zrazy from raw potatoes with minced fish
Not quite a traditional recipe, but a very tasty result, because... Fish in any form goes perfectly with potatoes. It is prepared not from the usual soft puree, but from the product in its raw form.
Ingredients
- potatoes – 1 kg
- premium flour – 100 g
- eggs – 4 pcs.
- canned fish (saury, pink salmon, herring, mackerel) – 1 pc. (380-400 g)
- white onion – 1 pc.
- garlic – 2 cloves.
- fresh dill – 1 bunch
- creamy butter – 50 g
- breadcrumbs – 150 g
- refined vegetable oil – 20 ml
Cooking recipe step by step:
- Wash the potatoes, peel them, rinse them again. Grate so finely that the mass is close in consistency to dough. Squeeze out the potato mixture. Drain all liquid.
- Add raw egg, salt, spices and crushed garlic cloves. To stir thoroughly.
- Boil 2 hard-boiled eggs for 7 minutes. Cool in running water.
- Open the can, remove the fish, remove the bones from the backbone and mash into a mass using a fork.
- Chop the boiled eggs and mix with fish and chopped herbs. Add some salt.
- Distribute the potato preparation on a gauze cloth, forming flat cakes from potatoes of the same size. Place 2 teaspoons of minced fish in the middle of each. Using the edge of the fabric, tuck the flatbreads, turning them into cutlets.
- Carefully roll the zrazy in breadcrumbs, first dipping the cutlet into the beaten egg in a bowl.
- Place in a frying pan with oil. When frying, put a little butter on top of each one. Fry each side for 3-4 minutes on maximum setting.
Down with pasta, rice and potatoes: replacing boring side dishes with more interesting options
All housewives have that feeling when they no longer know what dish to please their loved ones. I want to cook something varied and tasty, but then I’m tired at the end of the day and the notorious “I don’t have enough imagination.” If you are tired of monotonous side dishes like potatoes, rice or pasta, you can take note of one of the options listed below:
Cauliflower puree
It turns out tender and very tasty. Plus it cooks faster than potatoes. Simply boil the cauliflower inflorescences in salted water, puree them with the addition of cream, finely chopped garlic cloves and butter.
Couscous
The advantage of this wheat cereal is that it does not even need to be boiled. Simply pour boiling water over the couscous in a ratio of 1:4, add salt, and in 10 minutes the side dish is ready. It will be very tasty if you add diced fresh tomatoes and herbs to the cereal.
Sweet potato
For those who are tired of potatoes, sweet potatoes are a great substitute. This sweetish tuber makes an excellent side dish if you cut it into small pieces, drizzle with olive oil and spices, and bake in the oven until golden brown.
Grilled vegetables
An excellent side dish with health benefits and for those watching their figure. You can even safely serve it for dinner with meat or fish. Cut the milk squash and eggplant into slices, and core the red bell pepper and cut it into 6 pieces. Roll the vegetables in a mixture of dried herbs (Italian, Provencal or just rosemary), sprinkle with olive oil, salt and bake in the oven until cooked. You can use an electric grill or fry vegetables in a special frying pan with a ribbed surface.
Pea mash
An undeservedly forgotten side dish these days. It is not necessary to cook whole peas for a long time. Finely split peas are now sold in stores in bags for cooking; they are cooked in 15 minutes, and the result is a thick and aromatic puree. Just add a little butter to it.
Hominy
Try making this dish as a side dish and I assure you, you will make it often. Boil the corn grits until tender so that it is not very thick, and mix with finely chopped cheese.
Stuffed cauliflower with vegetable garnish
The cauliflower had been lying around for a week now and couldn’t wait in the wings. And finally, she found a place on our table and in our stomach))) Cauliflower is a very tasty side dish for any meat and fish dishes, and if you use a little imagination, it will not only be very tasty, but will also please the eye on the table . Cabbage baked with meat, and as a side dish - vegetables with mushrooms in sour cream.
Ingredients for the Eggplant Zrazy recipe:
| Blue eggplants 600 g | Salted milk mushrooms 60 g |
| Chicken drumstick 60 g | Bulb onions 60 g |
| Refined sunflower oil 8 tbsp. l. | Breadcrumbs 6 tbsp. l. |
| Parmesan cheese 30 g | Garlic 1 clove |
| Chicken eggs 1 PC. |
Ingredients for the recipe “Meat zrazy with mushrooms and broccoli”:
| Broccoli 100 g | Bulb onions 1 PC. |
| Refined sunflower oil 50 ml | Breadcrumbs 100 g |
| Ground black pepper 2 pinch | Minced pork 500 g |
| Salt 1 tsp. | White bread 100 g |
| Garlic 2 cloves | Fresh champignons 150 g |
| Chicken eggs 1 PC. |
Cooking options
The neutral taste allows this product to go well with meat, fish, poultry, vegetables, mushrooms or cereals.
You can experiment with the cooking method using an oven, frying pan, slow cooker, steamer and other kitchen utensils. Pay attention to the variety of recipes: every time you can get a new dish to your taste.
Recipe for potatoes with minced meat and mushrooms
To prepare 500 g of root vegetables, you need to make a puree with the addition of one egg and 50 g of flour. Soak 50 g of dried mushrooms, boil until tender, chop finely. Chop one onion, fry until golden brown with mushrooms, a pinch of salt, pepper, and a mixture of Provençal herbs.
Stuff the potatoes with mushrooms, dip the semi-finished pieces in flour, beaten egg, again in flour and fry until tender. Place in a fireproof dish and bake for 12-15 minutes in the oven at 175 degrees. Serve with sour cream.
Savory treat with cheese
Prepare mashed potatoes from 1 kg of potatoes. Fry one carrot grated on a coarse grater along with one chopped onion with the addition of 700 g of minced beef until cooked. Add 150 g of grated cheese to the filling, add salt and pepper, and mix the ingredients. Fill them with a mixture of cheese and fry them in breading.
Potato zrazy with minced meat and boiled egg
For this recipe, add a few hard-boiled and finely chopped chicken eggs to the prepared filling of fried minced meat and onions. Prepare mashed potatoes the way you like, most importantly – without lumps.
To prevent the base from sticking to your hands, moisten your palms with sunflower oil. Wrap small portions of potato dough around the filling, form into pieces and fry in a hot frying pan until crusty.
Tender zrazy with meat and mushroom sauce
A version of this dish involves preparing the filling not from minced meat, but from boiled minced meat. To it you need to add fried onions and carrots, mix with spices.
We prepare the dough and breading according to the classic recipe. Best served with mushroom sauce. To prepare it, fry 200 g of finely chopped fresh porcini mushrooms in butter with the addition of spices for 8–10 minutes.
Pour in 300 g of heavy cream with a pinch of nutmeg, simmer over low heat until thickened. Remember to stir the sauce frequently.
How to cook a dish in the oven
The dish cooked in the oven turns out juicy. It is better to bake already fried potato pies. To do this, place the finished product in a fireproof dish or roasting pan, pour in 50–75 ml of boiled water or broth, and add a bay leaf.
Cover the container with foil, previously cut in several places, to allow steam to escape. Bake the treat in an oven preheated to 175 degrees until all the water has evaporated.
Recipe for making zraz from potatoes in a slow cooker
It’s convenient that in a slow cooker you can fry the delicacy and immediately simmer them. For frying, use the “Frying” or “Baking” mode, and for stewing the dish, use the “Porridge”, “Simmering” or “Warming” program for 45–55 minutes.
Dietary zrazy in a double boiler
This cooking option is suitable for preparing a treat for a child or a person on a diet. The calorie content of the product will be minimal if instead of wheat flour in the recipe you use rice flour or potato starch, and do not fry the minced meat, but simmer it with the addition of tomato paste.
Please note that the cooking time in a double boiler will depend on the model of the kitchen appliance. There is no need to bread it in flour, egg and breadcrumbs - the crust on the dough will form on its own from the action of steam, but will be tender and brittle.
Recipe 3: zrazy with egg in the oven (step by step)
Zrazy from minced meat with egg can be fried in a frying pan, or baked in the oven. The second option is longer, but more dietary. Less oil is required, the cutlets are not fried, but more tender. It looks like a lula kebab, only not on a stick, but with a surprise!
For 7 large pieces:
- 500 g minced meat;
- 1 medium potato;
- 1 small onion;
- 1 small carrot;
- 1 small raw egg;
- 7 hard-boiled eggs;
- 1 teaspoon salt;
- ¼ teaspoon ground black pepper;
- Several feathers of green onions or sprigs of parsley, dill;
- Vegetable oil for greasing the mold.
It is better to grind minced meat: then it will be lean, without skins and other surprises. Suitable: pork, pork-beef, chicken.
Peel the potatoes, carrots and onions and rinse. Grate the carrots and onions on a coarse grater, grate the potatoes on a fine grater, and add to the minced meat. Add finely chopped herbs, spices (in addition to salt and pepper, I added another 1/3 teaspoon of turmeric), and a raw egg. Instead of 1 raw egg, I put 2 egg whites left over from preparing the dough. Potatoes and eggs are needed as binding components so that the minced meat does not fall apart; and orange carrots and greens - for elegance.
Mix everything well so that the minced meat becomes homogeneous.
Remove the shell from hard-boiled eggs. To make it easy to remove, you need to immediately cool the hot eggs in cold water.
Grease a baking dish (glass, ceramic, foil or just a cast iron frying pan with a heat-resistant handle) with a thin but even layer of sunflower oil.
With hands dipped in water, we form the minced meat into a flat cake, 3-5 mm thick, large enough to wrap a whole egg.
Place the peeled egg in the middle of the flatbread and wrap it around with your hands, sealing the edges. We mold the cutlet, giving it additional density - in order to keep its shape well, you can forcefully throw it from hand to hand several times, but not too hard so that it doesn’t fly away. And put the cutlets in the mold.
Bake the zrazy at 180C for 40-45 minutes, until the minced meat is cooked through (you can check with a stick) and lightly browned.
Serve warm, with a side dish of cereals, potatoes or vegetables. Very good with spring salads - radishes with sour cream, green onions, dill!
The next day, meat zrazy with eggs is also delicious; In addition, they are easier to cut when cooled. And when cut, these cutlets look very impressive!
With vegetables
Side dishes of potatoes and vegetables vary. We suggest making mashed potatoes and stewed cabbage. For this dish you will need:
- finished puree – 2 kilograms;
- one small head of fresh cabbage.
First you need cabbage, chop it finely. Add vegetable oil to a deep pan. When it gets hot, add finely chopped cabbage and simmer until done. At the exit, it should be reduced in volume by half, be soft, and not crunchy. Next, mix the cabbage with the puree. This dish is served hot or warm.
Now we’ll tell you how to make a delicious side dish from potatoes. Children and adults like fries.
To prepare you will need:
- one kilogram of potatoes;
- two hundred grams of vegetable oil.
