Today we will prepare potato zrazy. Each of the proposed dishes is good in its own way and worthy of your attention. Different approaches to cooking give a different, but equally worthy result.
Potato zrazy - a recipe with meat and mushrooms
Ingredients:
- mixed ground meat (pork and beef) - 450 g;
- potato tubers - 1 kg;
- mushrooms - 350 g;
- onion - 150 g;
- egg yolk - 1 piece;
- black ground pepper - to taste;
- salt - to taste;
- vegetable refined oil.
Preparation
First of all, we need to prepare a potato base. To do this, boil the pre-washed tubers in water until ready or bake them in the oven for thirty to forty minutes at a temperature of 185-190 degrees.
During this time, we clean and shred a little onions, put it into a heated oil in a frying pan and pass it to transparency. Now add pre-washed and chopped mushrooms, put the stuffing and fry, stirring, until the liquid evaporates. At the end of the frying, we savor the mass to taste with salt and ground black pepper.
On readiness we clean potatoes of potatoes, we knead by means of a fork and we help with tolik. As a result, a homogeneous potato mass should be obtained without lumpiness. Add the egg yolk, salt and freshly ground pepper into it, mix well and start forming the shots. To do this, select a bit of potato mass, roll the ball first, and then press it to get an oblong flat cake. Using a spoon, put a little stuffing from minced meat and mushrooms and close the opposite edges of the flat cake, forming a kind of cutlet. We temporarily place the products on the surface dusted with flour, and after heating in a skillet of refined oil, we put in it zrazy for browning.
Potato zrazy with egg and flour - a recipe with cabbage
Ingredients:
- potato tubers - 1 kg;
- eggs - 2 pieces;
- wheat flour - 120 g;
- refined vegetable oil - 50-60 ml;
For filling:
- cabbage - 950 g;
- tomato paste - 30 g;
- water 75 ml;
- black ground pepper - to taste;
- laurel leaf - 1 piece;
- salt - to taste;
- vegetable refined oil.
Preparation
In this recipe, we will prepare a slightly different potato basis for sausages. We will clean the washed potato tubers, cut into several parts and boil until tender in a salted water. Then the water is drained, and the potatoes are kneaded by a crush until the lumps disappear completely. If necessary, add a little potato broth.
While the mashed potatoes cool down, we prepare the stuffing from the cabbage . To do this, finely chopped vegetables are placed in a cauldron with warmed refined oil and lightly fried, stirring. Then add the tomato paste, diluted in the water, season the mass to taste with salt and ground black pepper, throw also the laurel leaf and blown out under the lid until soft.
In the cooled potato we add eggs, flour and mix well. We get a kind of potato dough, which is rather sticky by its consistency. Sprinkle the hands with flour, we form cakes from it, on which we put the stuffing and seal it in the form of oblong cutlets.
Fry zrazy on refined oil in a heated frying pan until red on both sides. Zrazy on this recipe can be prepared in the oven, which will make them more useful. To do this, put them on a parchment covered with a baking sheet and place for twenty minutes in a heated oven to 185 degrees.
Taking as a basis any of the recipes, you can prepare products with a different filling to your taste. So very tasty zrazy with green onions and eggs or simply with mushrooms or meat with spices are obtained. Any experiments with fillings when preparing meals, as a rule, give an excellent result. Try to experiment and enjoy the excellent taste of the prepared dish.