How to cook potato zrazy with meat. Potato zrazy with meat - we cook with pleasure

19.10.2019

A hearty treat, potato zrazy can be both an independent product and a side dish for meat and poultry. Ease of preparation, a variety of possible toppings and the availability of ingredients make them an indispensable dish on the everyday table.

Where did potato zrazy with minced meat come from, how to cook them tastiest and what other fillings can be used, you will learn from the material.

How did this delicious treat come about?

This dish belongs to the national cuisines of Poland and Lithuania. The word "zraza" itself is of Polish origin and literally means "cut off piece".

Initially, the dish was a roll fried in oil from a beaten piece of meat with stuffing - this is how it was prepared in the Commonwealth in the 17th century. Today, these are most often cutlets made from root vegetables and minced meat stuffed with mushrooms, meat, eggs, cheese, porridge, and vegetables.

Benefit and harm

The basis of the treat is a crushed root crop - a source of carbohydrates necessary for the normal functioning of the human body. The starch in potatoes breaks down to form glucose. When oxidized, it provides energy to cells, muscles and organs.

In addition, this vegetable contains potassium salts, which ensure the removal of excess fluid and salts from the body, regulate metabolic processes in cells.

The product is also rich in vitamins C, B2, B3, B6, which are responsible for the synthesis of hormones and amino acids, the processes of energy splitting, absorption of nutrients and the functioning of nerve cells. Potato plant fibers stimulate correct work gastrointestinal tract and remove toxins from the body.

Minced meat contains animal protein, without which it is impossible: the smooth functioning of the cardiovascular system, strong immunity, healthy hair, nails and skin.

Used in roasting vegetable oil- saturated fats, which in the human body perform protective, heat-insulating and energy functions.

According to the composition of the components, the dish is energetically balanced and will bring health benefits with moderate use. However, people with diseases of the pancreas, gastrointestinal tract, who have low tolerance to carbohydrates, should limit their use.

The fried product is not suitable for the diet of those who are losing weight, as it can provoke a slowdown in metabolism, but steamed, on the contrary, will help reduce body weight.

How long does it take to cook

On average, it will take 45-60 minutes to prepare treats from scratch, taking into account the preparation of products and the cooling of the finished dish. Cooking time will be cut in half if you use already prepared mashed potatoes and fried minced meat.

The recipe is quite simple, even a novice hostess can handle it. Even children can be involved in molding - it is almost impossible to make a mistake or spoil the taste of this dish.

What products are better to choose for potato zrazy

How delicious the finished dish will turn out depends largely on the quality of the products used. Potato variety plays a big role: choose mealy, middle-aged tubers white color like regular puree.

You can prepare the basis for a treat in any way: boil potatoes in water or steam, bake in their skins or peeled in the oven.

In order for the cutlets to keep their shape, flour and eggs are added to the crushed potatoes. Do not overdo it with the amount of these ingredients - 1-2 egg yolks and a few tablespoons of flour are enough. Otherwise, you will get either a too liquid mass that will not hold the filling, or a very hard, tasteless dough.

For minced meat, use lean meat (beef, veal) or poultry (chicken, turkey). If you want juiciness, add 10 g of butter to the filling. It is important that the minced meat is already cooked - fried or cooked, because when frying in a pan, it will not have time to cook and will be raw.

As a breading, eggs and flour, breadcrumbs, or a mixture of flour and starch are suitable. When frying, it is better to replace vegetable oil with olive oil - it will be healthier, but the dish cooked in butter or ghee is more pleasant to taste.

How to cook the perfect minced potato zrazy

This dish belongs to high-calorie dishes: 100 g of the finished dish contains from 100 to 200 kcal, depending on the chosen filling. For the option with minced meat, the calorie content is 141 kcal (590 kJ) per 100 g. The nutritional value and calorie content of a dish with different components is presented in the comparative table.

Type of dish	Calories per 100 g, kcal	Proteins, g	Fats, g	Carbohydrates, g
without stuffing	186	2,8	14,3	12,1
with mushrooms	158	3,7	6,2	19,7
	141	8,7	7,4	9,9
with cabbage	103	3,2	2,8	17,0
with boiled veal	122	8	6,1	9,6

For cooking potato zrazy with minced meat classic recipe you will need:

potatoes - 500 g;
minced meat - 500 g;
flour - 70g;
chicken egg - 2 pcs.;
onion - 2 pcs.;
breadcrumbs - 100 g;
vegetable oil for frying;
salt, pepper, bay leaf to taste.

Step by step recipe dishes for 4-5 servings.

Step 1. In salted water with the addition bay leaf and one onion, boil the peeled potatoes until tender. Drain the water, grind with a potato masher to a puree state.

Step 2. Add the yolk of one egg, 70 g of flour, salt, pepper to taste to the potatoes and mix the mass thoroughly. The base is ready.

Step 3. Finely chop and fry one onion in vegetable oil until transparent over medium heat. Add minced meat and fry, stirring occasionally, 10-15 minutes until browned. Season the cooked meat with salt and pepper.

Step 4. Take a small amount of puree and spread it over the palm of your hand. Put 1-2 tablespoons of minced meat in the center of the potato base. Wrap the filling into the base on all sides. Give the workpiece a rounded flat shape.

Step 5. Roll each cutlet in a mixture of one chicken egg with the remaining protein, and then in breadcrumbs. Fry over medium heat on both sides until golden brown in vegetable oil. Put the finished treat on a napkin to remove excess oil. Serve with vegetables, mushrooms, meat sauce or sour cream.

Video recipe for potato zrazy with minced meat

Check out the video recipe for the subtleties and secrets of cooking the dish.

Cooking options

The neutral taste allows this product to pair well with meat, fish, poultry, vegetables, mushrooms or cereals.

You can experiment with the cooking method using an oven, a frying pan, a slow cooker, a double boiler and other kitchen utensils. Pay attention to the variety of recipes: each time you can get a new dish to taste.

Potato recipe with minced meat and mushrooms

To prepare from 500 g of the root crop, 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 cooked, finely chop. Chop one onion, fry until golden brown with mushrooms, a pinch of salt, pepper, a mixture of Provence herbs.

Stuff potatoes with mushrooms, dip half-finished blanks in flour, beaten egg, again in flour and fry until cooked. Fold in a fireproof dish and bake for 12-15 minutes in the oven at a temperature of 175 degrees. Serve with sour cream.

Spicy 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 ground beef until tender. Pour 150 g of grated cheese into the filling, salt, pepper, mix the ingredients. Stuff them with a mixture of cheese, fry in breadcrumbs.

Potato zrazy with minced meat and boiled egg

For this recipe, in the finished stuffing of fried minced meat and onions, add a few hard-boiled and finely chopped chicken eggs. Prepare mashed potatoes as you like, the main thing - without lumps.

To prevent the foundation from sticking to your hands, moisten your palms sunflower oil. Wrap the stuffing with small portions of potato dough, form blanks and fry in a hot pan until crusty.

Tender zrazy with meat and mushroom sauce

A variant of this dish involves the preparation of 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 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 often.

How to cook a dish in the oven

The dish cooked in the oven is juicy. It is better to bake already fried potato pies. To do this, put the finished product in a refractory dish or duck dish, pour 50-75 ml of boiled water or broth, put a bay leaf.

Cover the container with foil, pre-cut in several places, so that steam comes out. Bake the treat in a preheated oven at 175 degrees until all the water has evaporated.

Recipe for cooking potato zrazy in a slow cooker

It is convenient that in a slow cooker you can fry a delicacy and immediately simmer them. For frying, use the “Frying” or “Baking” mode, and for stewing the dish, use the “Porridge”, “Simmering” or “Heating” program for 45–55 minutes.

Diet zrazy in a double boiler

This cooking option is suitable for preparing treats 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 stew it with the addition of tomato paste.

Keep in mind that the cooking time in a double boiler will depend on the model of the kitchen appliance. Breading in flour, egg and breadcrumbs is not necessary - the crust on the dough will turn out by itself from exposure to steam, but it will be tender and brittle.

Use these simple tricks and tricks to make cooking a hearty meal a breeze:

Crushed potatoes will not break into pieces and keep their shape if they are not boiled, but baked in uniforms - this is how the vegetable retains the necessary gluten.
You need to mash the potatoes in a hot state - so the mass will become homogeneous.
To avoid lumps in the puree, chop the boiled potatoes in a blender with 15 g of butter.
The egg must be added to the already cooled potato mass, otherwise it will curl.
Emphasize the taste of delicacy, a special sauce made from a mixture of equal proportions of melted butter and sour cream.
The layer of potatoes should not be too thick to evenly heat the filling, and too thin so that the dough does not burn.

If you decide to use a frying pan, then choose dishes with non-stick coating- then the oil consumption will decrease. You can also stew fried cutlets in a pan for 20–30 minutes over low heat, after adding water or broth.

Which breadcrumbs to choose for zraz

Breading is used to give the delicacy an appetizing golden crust and shape, thanks to which the semi-finished product will not fall apart. You can use any ready-made breadcrumbs, or you can make your own from dried bread. The most delicious breading is obtained from wheat and rye crackers.

Try to cook this delicacy according to any of the above recipes - it was not for nothing that this dish was one of the favorite treats of Polish kings. Unpretentious and tasty, it will definitely become a frequent guest on your table.

Potato zrazy is a kind of stuffed pies, which are not prepared from a simple dough. The base is mashed potatoes prepared in a special way. Toppings can be used any to your taste. Here are step-by-step recipes for potato zrazy with the most delicious filling.

Potato zrazy - general principles of cooking

Young potatoes will not work for zrazy. The vegetable must be taken ripe, you can stale. The tubers are boiled in a peel or peeled, but not finely chopped, then filled with water and boiled. Drain all water from boiled potatoes, no liquid should remain. Then it is crushed until smooth. The mass will not quite look like mashed potatoes, it will turn out thick. Eggs are added to it, but not always. The consistency is adjusted with flour. Puts 2-4 tablespoons per kilogram of potatoes.

What fillings can be used:

Mushroom, vegetable;

From meat or poultry;

From cheese, eggs;

From fish;

Sauerkraut, pickles, olives;

From sausages, sausages, smoked meats.

The filling is brought to full readiness. Pies with minced meat are molded from potato dough, in a classic form or in the form of cutlets. Then the products are breaded in crackers or simply in wheat flour.

Zrazy is often cooked in a pan, just fried on both sides. But they can also be baked in the oven, below is such a recipe. Serve the dish immediately while it is hot. When cold, potato zrazy is not so tasty.

Potato zrazy: step by step recipe with mushrooms

Step by step recipe for potato zrazy with mushrooms. You can use mushrooms, champignons or any other species. It is better to cook potatoes in advance so that they dry out a little.

Ingredients

1 kg of potatoes;

300 g mushrooms;

70 g of onion;

Oil and spices;

Cooking

1. Peel potatoes, cut each tuber in half, put in a saucepan. Pour in water, add a few sprigs of parsley or dill, throw a bay leaf, peppercorns, boil. But don't boil it. The pieces should stay tight. At the very end, you need to salt.

2. Pour out the water from the pan immediately so that the vegetable is not fed. Transfer the potatoes to a large bowl and leave to cool for an hour or more. Let the vegetable dry on top.

3. We are engaged in a stuffing. We cut the mushrooms into pieces, you do not need to make large ones. Put in a frying pan with oil, lightly fry. If the mushrooms are collected in the forest, then before that they must first be boiled in a pot of water, you can also add spices. Then drain the water, cut the mushrooms, send to fry.

4. Peel the onion, cut into small cubes, add to almost ready mushrooms and fry everything together for a couple of minutes.

5. Fill the filling with spices to your taste. Usually it's salt and pepper. But the addition of greens is welcome, you can squeeze a clove of garlic or put a spoonful of tomato paste. Stir thoroughly, leave to cool.

6. We return to the potatoes. It needs to be shredded. You can’t use a combine for this, only a pusher or scroll the vegetable through a meat grinder with a fine mesh. Grind in any convenient way until smooth, no lumps should remain.

7. Add an egg and two tablespoons of flour to the potato dough, knead thoroughly, you do not need to add spices to it, as they can burn when frying. The potato dough itself will turn out to be fragrant, since laurel and greens were added to the pan during cooking. You can try for salt, add if necessary.

8. Pour some flour on the board.

9. Pinch off a piece of potato dough or scoop it with a spoon, flatten a neat cake on a palm sprinkled with flour, put a little mushroom filling in the center.

10. Pinch the edges, make a pie. Align the shape with your palms. Place on floured board.

11. Blind in this way the remaining zrazy with mushroom filling. Lay out on the board.

12. Heat vegetable oil in a wide frying pan.

13. Take one zrazu, flatten to a thickness of two centimeters, carefully place in warmed oil. Do the same with the rest of the formed products.

14. Fry potato zrazy first on one side until golden brown, then turn over and cook the second side.

15. Put the dish on a flat plate, serve with sour cream, garnish with herbs.

Potato zrazy: a step-by-step recipe with cheese and an egg in the oven

This dish is not very high in calories, as it is baked. A step-by-step recipe for potato zrazy in the oven with a very tasty filling. But if desired, you can also cook a dish with mushrooms, chicken or meat, vegetables. Everything will work out too.

Ingredients

A kilogram of potatoes;

2-3 tablespoons of flour;

2 spoons of milk;

120g cheese;

1 clove of garlic;

5 sprigs of dill;

Spices, some oil.

Cooking

1. Boil potatoes in the usual way but do not digest. Remove all water, cool the tubers and chop. Let it cool down a bit.

2. Boil two eggs on the stove hard-boiled, they are needed for the filling.

3. Break one raw egg, remove the yolk, it is needed to lubricate the zrazy.

4. Combine the separated protein with one whole egg, shake with a fork and pour over the chopped potatoes. Fill the dough with flour, stir.

5. Cut the boiled egg into cubes or grate into a bowl.

6. Grate the cheese too, you can immediately grate a clove of garlic. Add chopped dill, salt and mix thoroughly the prepared stuffing. If the cheese is dry, then you can add a spoonful of sour cream or mayonnaise, it will turn out even tastier.

7. Separate 1.5 tablespoons of potato dough, make a cake, put a little cheese stuffing with eggs in the center, make a pie.

8. It is not necessary to flatten the zrazy that will be baked in the oven. You can leave them round, plump. But immediately we give a neat shape, transfer to a greased baking sheet, place the seam from below.

9. Take the yolk. Which was previously set, beat it with two tablespoons of milk or cream, brush all the zrazy on the baking sheet with a brush. We try to work out all the side parts so that they also brown beautifully.

10. Since the filling and potato dough are almost ready, you only need to brown well in the oven. Therefore, we put in an oven preheated to 210-220 degrees for 10-15 minutes.

Potato zrazy: step by step recipe with minced meat in a pan

One of my favorite toppings is meat! The step-by-step recipe for potato zrazy uses minced meat, you can take any kind, a mixture of beef with pork, poultry, lamb. In general, we make the filling to your taste, taking into account personal preferences.

Ingredients

800 g potatoes (peeled);

220 g minced meat;

5 st. l. breading crackers;

onion head;

50 ml of oil;

3-4 tablespoons of flour.

Cooking

1. Peeled potatoes cut into four parts, put in a saucepan, pour water, but do not need to add a lot of liquid. Let it barely cover the vegetable in order to preserve the starch as much as possible. Salt after boiling.

2. Put on the stove, cook until soft.

3. While the potatoes are cooking, make the filling. We cut the onion into cubes. Pour a spoonful of oil into the pan and start frying the vegetable. If you put minced meat first, then the onion will turn out like boiled. Better to roast it a little.

4. After a couple of minutes, add minced meat to the pan, stir with onions and fry together. The filling should be almost ready.

5. Add salt to the filling, pepper, if desired, throw a little garlic or a spoonful of tomato paste, with it the minced meat will turn out even tastier. Fry for a minute and turn off.

6. Drain the broth from the boiled potatoes, you don’t need to leave anything extra in the pan. Remove the lid and let it cool down a bit.

7. Mash the potatoes with a special pusher.

8. Add one large egg to it or put a couple of small ones, stir.

9. First add two tablespoons of flour, add a little more if necessary. You should get a sticky dough.

10. Pour breadcrumbs into a clean and dry plate.

11. Pinch off a piece of potato mass. Flatten in the palm of your hand to make a cake. We put a little stuffing from minced meat in the center.

12. Carefully collect the edges, form a pie. Sharpen the edges as desired.

13. Immediately transfer to a plate with breadcrumbs, sprinkle on top, carefully pick up and form immediately, pressing the crackers to the potato dough.

14. We form all the other zrazy, we try to evenly distribute the minced meat. Lay out on a cutting board.

15. Pour oil into the pan. You don't need to add much, a thin layer is enough. We put it on the stove, warm it up. If the oil is not hot enough, then the breadcrumbs will begin to absorb it.

16. Flatten the zrazy, put a few pieces in the pan. They shouldn't touch.

17. Fry on one side until golden brown.

18. Then turn over and brown the second side. You don't need to cover the pan.

19. We take out the ruddy zrazy on a plate covered with napkins. Remove excess oil, serve.

You can replace breadcrumbs with crushed salted crackers or ground oatmeal. You can roll zrazy in semolina, add sesame seeds or nuts to the breading.

If the potato dough does not want to keep its shape, crumbles, then you can add one more egg to it or a little potato starch.

Zrazy will be very beautiful and yellowish if you pour turmeric or a ready-made curry mixture into the potato dough.

If the potatoes are crumbly, then you need to boil the tubers only in their uniforms and do it in advance, you can stand it for several hours in the refrigerator, then twist it through a meat grinder.

For cooking, potatoes are boiled without peel, dipped in boiling water so that the vegetables are covered by 1-2 cm. Salt is taken at the rate of 10 g. for 1 liter of water. Ready root crops are mashed or mashed from freshly boiled potatoes. Eggs and other products for minced meat are introduced into the warm mass.

Zrazy is formed with a mass of 75-85 g, breaded in breadcrumbs or flour, fried in in large numbers fat. Sometimes the dish is baked, poured with sour cream or cream.

Serve potato zrazy 2 pcs. per serving, seasoned with milk or mushroom sauce, sour cream and mayonnaise. For garnish use fresh and pickled vegetables, green pea or string beans.

Classic potato zrazy in a pan

If minced potatoes are rare, add a couple of tablespoons of sifted flour or ground wheat crackers. Add a raw egg to warm mashed potatoes, otherwise the egg white may curdle and form ugly flakes.

Ingredients:

potato tubers - 1 kg;
raw egg - 1 pc;
onion - 2 pcs;
boiled egg - 2 pcs;
fresh mushrooms - 150 gr;
vegetable oil - 40 gr;
fat for frying - 50-75 gr;
salt and spices - to taste.

Cooking method:

Peeled and dried uncooled potatoes, wipe through a grater. Mix the raw egg beaten with salt and spices into the mashed potatoes.
Put the chopped onions in butter, add the chopped mushrooms, sweat for a few minutes and cool. Grate the boiled eggs, salt, add to the mushroom mass and sprinkle with spices.
Roll out tortillas from minced potato, put a teaspoon of egg and mushroom filling in the middle of each. Pinch around the edges, give an oval shape, roll in breadcrumbs.
Fry the zrazy on each side until golden brown.

Potato zrazy with cheese in the oven

For zrazy, pick up boiled potatoes - these are pink varieties. Young root crops are cooked longer than seasonal ones, take this into account when calculating the time.

Cooking time - 1 hour 15 minutes.

Ingredients:

potatoes - 600 gr;
egg yolk - 1 pc;
flour - 2-3 tbsp;
fresh mushrooms - 200 gr;
soft cream cheese - 170 gr;
Dutch cheese - 100 gr;
wheat crackers for breading - 0.5 cups;
sour cream - 1 cup;
chopped greens - 2 tbsp;
salt - 1 tsp;
a set of seasonings for potatoes - 1 tsp

Cooking method:

Cool and chop the boiled potatoes with mushrooms into slices, chop with a blender into a thick puree.
Mix the yolk beaten with salt to the potato-mushroom minced meat, add flour and spices.
In the middle of a minced meat cake, 7-8 cm in diameter, put a spoonful of cream cheese, roll it up in the form of a cigar and pinch the edges.
Roll the zrazy in breadcrumbs, fill the pan with them, pour sour cream, sprinkle with grated cheese on top.
Bake for 20-30 minutes in an oven preheated to 180°C. Sprinkle the finished dish with herbs.

Ingredients:

raw potatoes - 12 pcs;
raw egg - 1 pc;
boiled chicken fillet - 200 gr;
flour - 2-3 tbsp;
garlic - 1 clove;
breadcrumbs - 1 cup;
sunflower oil - 100 ml;
a mixture of peppers - 1 tsp;
salt - 10-15 gr.

For filling:

boiled chicken fillet - 100 gr;
boiled champignons - 7-8 pcs;
onion - 1 pc;
butter - 2 tbsp.

Cooking method:

Chop the chicken fillet into pieces, break the boiled potatoes in a blender. Beat the egg with salt and pepper, add to the minced meat with flour and grated garlic.
Mix chopped boiled mushrooms and chicken pulp with chopped onion and fried in oil.
Prepare tortillas from minced potato, wrap mushroom and meat filling in them, form oblong zrazy.
Fry on each side in a hot pan with sunflower oil.

Cheese breaded potato zrazy with onion and egg

For fluffiness of mashed potatoes, try whipping with a mixer at medium speed. If you are not afraid of the smell of garlic, use 2-3 crushed cloves instead of powder.

Cooking time - 1.5 hours.

Ingredients:

potatoes - 800 gr;
ground dried garlic - 1-2 tsp;
raw egg - 1 pc;
semolina - 2-3 tablespoons;
salt - 0.5 tsp;
ground black pepper - 0.5 tsp;
vegetable oil - 100 ml;
hard cheese for breading - 200 gr.

For filling:

green onions - 2-3 branches;
dill - 2-3 branches;
boiled eggs - 2-3 pcs;
butter - 2 tbsp;
salt and spices - to your taste.

Cooking method:

Add dry semolina and egg yolk mixed with salt and pepper to the prepared mashed potatoes. Stir until smooth, let it brew for half an hour so that the semolina swells.
For the filling, mix chopped greens, grated boiled eggs, soft butter, salt and spices.
Take the potato mass with a spoon, flatten it slightly in the palm of your hand into a cake. Add the filling on top, pinch from the sides, shape into cutlets.
Grate the cheese on a fine grater, roll the prepared products.
Heat the vegetable oil in a frying pan, fry the zrazy until golden brown.

Oven baked potato zrazy with minced meat and cream sauce

For zraz, you can use minced meat from boiled pork or chicken. Before stuffing zrazy, mix chopped boiled meat with sautéed onions and ground pepper.

Dilute the dry mass for zrazy with a few tablespoons of broth or potato broth.

The cooking time is 1 hour 40 minutes.

Ingredients:

fresh potatoes - 500 gr;
raw egg - 0.5-1 pc;
ground wheat crackers - 0.5 cups;
salt - 15 gr;
suneli hops - 1 tsp

For filling:

raw minced meat - 100 gr;
green onion - 2-3 feathers;
table mustard - 1 tsp

For sauce:

wheat flour - 15 gr;
butter - 15 gr;
cream - 100 gr;
salt, spices - to taste;
grated cheese - 2 tbsp.

Zrazy is a dish in the form of meatballs with filling. The phrase "potato zrazy" determines what exactly the filling is in - in potato mass or dough, as professional culinary experts define this product. Despite the rather simple “construction” (potato + stuffing), this dish is universal and perfect, both as a full meal and for a quick snack.

Today, modern cookbooks describe dozens of varieties of potato zrazy, which, according to by and large, differ from each other only in the filling, the shape of the molding and the method of preparing the product. In this publication, we will look at what classic potato zrazy with minced meat are, and also present some of the most popular recipes with step by step instructions for their proper preparation.

A bit of history

Zrazy in a rather free translation from Polish is a “cut off piece”. Initially, this dish meant a roll of stuffing wrapped in a beaten piece of beef (hence the name of the product). There are at least two versions of the origin of the product.

According to the first, zrazy was first served to the table by Princess Bona Sforza, who was the wife of the ruler of the Commonwealth, Sigismund I.
According to the second version, zrazy appeared in Poland as a truly Lithuanian dish, but after the formation of the Commonwealth.

The struggle between Poland and Lithuania for the right to be the ancestor of this dish has not led to any results for a long time: zrazy can be simultaneously considered a Lithuanian and Polish dish. Sigismund the First was not only the king of Poland, but also the Grand Duke of Lithuania. On the other hand, in the first mention of zrazy, it was said that the Polish king Vladislav Jagiello preferred Lithuanian cuisine and Polish zrazy.

If we talk about the potato variety of this product, then there is a version that the dish has Belarusian roots, where it ranks second in popularity after meat. Based on the fact that classic products were made from meat and stuffing, potato zrazy is a kind of budget analogue of the original product with a certain ethnic component.

Dish features

Potato zrazy is a dish that resembles chopped cutlets in shape, but in fact - fried pies, where instead of a dough shell from cereal crops potato mass is used with the addition of wheat flour and eggs. In some recipes, on the contrary, not mashed, but raw potatoes are used.

Almost any product can be used as a filling: finely chopped and fried, stewed vegetables, minced fish, chicken and offal, cottage cheese. In the mid-90s of the last century, our compatriots began to enjoy great love for budget options for this dish, for example, potato zrazy with egg and green onions, or chopped onions and carrots. In modern cooking, various variations of green and cabbage fillings are widely represented. Not far behind in popularity are simple recipes for potato zrazy stuffed with cheese, boiled eggs and butter. But, according to reviews, the most popular among our compatriots are traditionally considered potato zrazy with minced meat. Next, consider the principles of preparation of this product.

Cooking potato dough

As already mentioned above, the basis of such zrazy are potato tubers, which, depending on the recipe, can be used raw or boiled.

In the first option, the product must be rubbed on a fine grater and carefully squeezed out of excess moisture. In the second, zrazy is made from mashed potatoes. Next, eggs are needed to create the correct mass. Traditionally, to give the base a more delicate structure, culinary specialists around the world use only egg yolks. To give the dough the necessary elasticity and stickiness, a certain amount of flour or semolina is added to its composition.

How to cook potato zrazy? Everything is very simple: we create the base, put the filling inside, form small cutlets or pies, fry in oil until golden brown. The salad is usually served as a side dish. fresh vegetables and greenery. Next, consider a few popular recipes for cooking this dish at home.

Classic recipe

To cook potato zrazy with minced meat you will need:

600 g potatoes;
two chicken yolks;
three tablespoons of wheat flour;
30 g butter;
0.3 kg of minced meat (pork, beef);
bulb of medium size;
ground crackers;
vegetable refined oil for frying.

Salt and spices are taken to taste.

We create the basis

We begin to cook potato zrazy with meat from the creation of the base. To do this, cook until tender and mash the potatoes. Add yolks, butter, salt, spices and flour to the finished puree. We mix everything thoroughly.

To increase the plasticity of the dough, the cook is recommended to boil the potatoes “in their skins”, then peel and knead, preventing the product from completely cooling.

Cooking stuffing

Now let's prepare the filling. It can be made from boiled meat or raw minced meat. In the first option, boiled meat should be passed through a meat grinder, salt, spices, a head of chopped and fried onions should be added to the composition. In the second option, in a pan, you need to fry a finely chopped onion with minced meat, salt and season with spices.

We form and prepare zrazy

An ordinary spoon will help you quickly form the same potato zrazy:

Lay the base with a spoon on a board "dusted" with breadcrumbs or flour.
Make an indentation in the dough with a spoon.
Put a portion of minced meat in the recess.
Place another spoonful of potato dough on top.
Form cutlets.

After frying, be sure to put the dish on paper towel to absorb excess fat.

Classic potato zrazy with minced meat: the recipe for preparing the dish is extremely simple, it does not require an abundance of ingredients and time to prepare the ingredients. Nevertheless, they can be eaten both hot and cold, with sour cream, vegetable slices, fresh herb salads. If the dish is prepared for the future, then the resulting semi-finished product is frozen and fried immediately from the freezer, without a preliminary thawing process. The dish safely tolerates freezing and does not lose quality.

Potato zrazy with minced chicken

Potato zrazy with chicken is made in the same way. The difference is only in the preparation of minced meat. For this recipe, only boiled chicken meat is taken, which is not ground in a meat grinder, but on a board. For juiciness, a sufficient amount of chopped onion (1/4 of the meat weight), ground pepper and nutmeg are added to minced meat. If used for stuffing chicken breast, then when laying minced meat, a small piece of butter is placed in each "cutlet".

In the oven, potato zrazy with chicken is no less tasty than fried in a pan. With this method of preparation, "cutlets" do not have a high percentage of fat content and are most suitable for dietary nutrition.

As noted above, minced meat is not the only filling for this dish. Exotic fillings from seafood or crushed potatoes go well with the potato base. walnuts, crackers and butter. Next, we will consider a set of products more familiar to the stomachs of our compatriots, namely, potato zrazy with mushrooms.

Zrazy with mushroom filling

Fried mushrooms with onions are a classic filling of this dish, which is perfect for breakfast with sour cream or as a full meal with a vegetable or meat side dish. The composition of the base is the same as for zrazy with minced meat: mashed potatoes, eggs, flour in the proportion: 1000 g / 2 pcs / 4 tbsp. spoons, salt to taste. More attention deserves the preparation of minced mushrooms, which will require 20 gr. any fresh or frozen mushrooms.

Cooking classic potato zrazy with mushroom filling. A step-by-step recipe with a photo is presented below.

Finely chop one medium onion and mushrooms and fry in vegetable oil until tender.

Add salt and black pepper to the mushrooms. Put a portion of the base on a board sprinkled with flour, roll it into a cake, about 0.5 cm thick. Put 1 spoonful of minced mushroom in the middle of the workpiece.

Form zrazu, roll in flour or breadcrumbs.

Fry in vegetable oil until golden brown.

On average, the roasting process takes 3-4 minutes for each side.

Potato zrazy with mozzarella cheese

A few years ago, fried potato croquettes (zrazy) with cheese filling began to be served in the capital's home-cooking restaurants. They are made according to the classical technology: cooled mashed potatoes (0.5 kg), 1-2 chicken eggs, flour (4 tablespoons), salt to taste.

Mix the mass thoroughly, divide into equal balls, 5-6 cm in size, pour flour on the bottom of the plate, put a ball of dough and make a cake out of it, in the center of which squeeze a small depression with a spoon. Put a piece of cheese on a flat cake and form it into a round, carefully sealing the edges. After that, roll the resulting "pie" in flour and fry in a pan in a large amount of refined vegetable oil.

The oil temperature must be within 180°C.

AT budget option You can use any hard cheese instead of Mozzarella. In some recipes, it is proposed to grind it on a fine grater, but reviews are much easier if in the middle potato cake place the cheese plate.

Cheese zrazy is served only hot. The “Italian” serving is considered ideal with sour cream sauce, fresh tomatoes and a green leaf.

Video recipe for potato zrazy with liver

Zrazy stuffed with sauerkraut

Potato zrazy with stewed cabbage is a favorite dish in many Russian families. Despite the ease of preparation and a fairly budgetary set of ingredients, the product is very tender and juicy. We present to your attention a detailed recipe with a photo of potato zrazy with cabbage.

For cooking you will need:

potatoes 1 kg;
sauerkraut 400 gr. net weight (without brine);
onion - 1 head;
chicken eggs - 2 pcs;
flour - 2 tbsp. l;
salt, black ground pepper - to taste;
vegetable oil for frying - 4 tbsp. l.

Peel potatoes, place in cold water and cook until fully cooked.

While the tubers are cooking, chop the onion.

Pass the onion until transparent. After that, add sauerkraut to it. Add freshly ground black pepper and simmer until cabbage is soft. The brine is not needed, but the product should not be squeezed either.

In boiled and mashed potatoes without oil, leave to cool. After, add the yolks of two eggs and flour to the mass.

Mix the mass until smooth. Beat the whites with a pinch of salt and add to the mass. Beat everything with a fork to make the dough fluffy.

Lay the board cling film and put a serving of potato mass on top of it. Form a cake, on the center of which put the stuffing from stewed cabbage.

Pulling the edges of the film, form a "cutlet" and carefully close the edges.

Sprinkle the resulting workpiece with breadcrumbs and fry in a preheated pan in a small amount of vegetable oil.

Serve ready-made zrazy with greens, fresh cucumbers and tomatoes.

In a similar way, potato zrazy is prepared with fresh cabbage, which must be stewed with spices, grated carrots and a spoonful of tomato paste.

In this publication, several popular recipes for preparing such a simple, but amazing delicious dish like potato zrazy. This product will be in demand by people who are limited in time, but cannot “pass by” good and satisfying home cooking. Try, fantasize and experiment and you will definitely succeed!

Video recipe for potato zrazy with cabbage

If you have after yesterday's dinner or festive feast left mashed potatoes, then the next day you don’t have to puzzle at all how to feed your family. We offer you a recipe for a dish that surprisingly combines simplicity, cheapness and amazing taste. We will cook zrazy from mashed potatoes.

Below we consider the option without filling. But if you have time and desire, then you can put minced meat, finely chopped smoked bacon (sausage, sausages), stewed cabbage, pieces of boiled chicken, liver, fried mushrooms or stuffing from boiled eggs with green onions. Very juicy and tasty zrazy are obtained if you add a piece of dill oil inside. It is done in an elementary way: soft butter is mixed with fresh dill, after which it freezes in the refrigerator.

Taste Info Second potato dishes

Ingredients

mashed potatoes - 10-12 tbsp. l.;
chicken egg - 1 pc.;
white wheat flour - 2 tbsp. l.;
hard cheese - 50 g;
salt and ground black pepper - to your taste;
nutmeg (ground) - a pinch;
vegetable oil - 100 ml;
breadcrumbs or wheat flour - for rolling.

How to cook zrazy from mashed potatoes without filling

Yesterday's mashed potatoes are perfect for making potato zrazy. It is desirable that it be thick and homogeneous without lumps.

Transfer the puree to a bowl and mash it well with a fork, beat in the egg. Now gradually add the flour, depending on the stickiness of the potatoes, it may need a little more or less than indicated in the recipe. Gently knead the dough, its consistency should be of medium density (it does not fall from a spoon, but holds).

Potato dough for zraz is ready. If you wish, you can diversify its taste with all sorts of aromatic additives. For example, grated on a fine grater, processed or hard cheese. From spices, you can add ground black pepper and nutmeg. Any fresh herbs (parsley, basil, dill) are great. But be careful with salt, do not overdo it, for sure, yesterday, when you prepared mashed potatoes, you already salted it.

With wet hands or a spoon, pick up some potato dough, shape into a round or oval cake, roll in breadcrumbs or flour. It would be even better to dip each cake in an egg before rolling. Prepare all the zrazy in this way and you can start frying them.

Pour vegetable oil into a frying pan, put on fire and heat well. Transfer the zrazy and fry over medium heat on both sides until browned.

Transfer the finished potato zrazy from the pan first to a paper towel so that it absorbs the rest of the oil. And then put it on a beautiful dish and serve it to the table.

When serving, zrazy goes well with sour cream, fried mushrooms, vegetable slices or a light salad. It would be ideal if you prepare a sauce for them - tomato, mushroom, mayonnaise with pickled cucumbers, bechamel, sour cream, garlic and fresh herbs.