Potato zrazy with egg and onions

If you have not tried potato zrazy with egg and green onion filling, we recommend using the recipes offered and appreciate the excellent taste of this dish.

Potato zrazy with egg and green onions - recipe

Ingredients:

• potatoes - 940 g;
• wheat flour - 45-60 g;
• peasant butter - 30 g;
• stalks of onion green - 2-3 pcs .;
• eggs of medium size, hard-boiled - 3 pieces;
• raw egg - 1 piece;
• sour cream is thick - 55 g;
• branches of fresh dill - 3-5 pcs .;
• black ground pepper - to taste;
• salt is large - to taste;
• bread crumbs - 120 g;
• vegetable refined oil.

Preparation

Prepare the original potato basis for the dish. To do this, the tubers of the vegetable are washed, cleaned, cut into several parts and boiled until soft, salting in the process to taste water. Simultaneously, cook, clean and cut into cubes melenkimi chicken eggs and small shkuem washed stems of green onions. We combine egg and onion mass in a bowl, add sour cream, finely chopped dill, salt and pepper and gently mix.

With the finished potatoes, drain the water, knead the vegetable slices with tolik and let cool, then add the flour, the egg is raw, soft butter and thoroughly mix.

From the finished potato we form cakes, fill each filling and, bending the edges, form the zrazy oblong form in the likeness of cutlets. Now we pan out the products in breadcrumbs and immediately put them into the vegetable oil heated up in the frying pan without the fragrance. As soon as the zrazes are browned to an appetizing crust on both sides, we extract them on a plate and serve them, adding sour cream, vegetables and greens.

Potato zrazy with egg and green onion in a cheese breaded oven

Ingredients:

• potatoes - 940 g;
• wheat flour - 30 g;
• peasant butter - 35 g;
• stalks of onion green - 2-3 pcs .;
• eggs of medium size, hard-boiled - 3 pieces;
• Cheese hard (preferably Parmesan) - 60 g;
• black freshly ground pepper - to taste;
• salt is large - to taste;
• breaded bread crumbs - 115 g;
• greens of fresh dill - to taste.

Preparation

The potato base and the filling are prepared in the same manner as in the previous recipe. Peeled tubers potatoes are boiled to softness, while adding water, and then kneaded to a state of mashed potatoes and after cooling we mix with butter and flour. Boiled hard-boiled and peeled chicken eggs are crushed with small cubes and mixed with chopped green onions, adding, if desired, crushed green dill. We rub the hard cheese on a melon grater and turn it on to a 200-220 degree oven. We decorate the zrazy by laying the filling on the formed potato cake and tearing the edges, panning them in cheese chips and laying them on an oiled baking sheet. We send the products to bake to a mouth-watering ruddy crust.