Home General issues Potato zrazy with cheese. Potato zrazy with egg, cheese and herbs. Potato zrazy with mushrooms and cheese

General issues

Potato zrazy with cheese. Potato zrazy with egg, cheese and herbs. Potato zrazy with mushrooms and cheese

Ingredients:

potatoes – 1 kg
eggs – 3 pcs.
cheese (mozzarella) – 150 g
wheat flour - 3 tablespoons
vegetable oil
breadcrumbs - 4 tablespoons

Zrazy are a cutlet with filling. And, of course, zrazy can be meat, fish and vegetable. Initially, meat zrazy appeared, but with the advent of potatoes, potato zrazy gained popularity. Potato zrazy turns out tender and tasty and will please everyone. The filling for potato zraz can be completely different. For those who like a hearty meal, you can use meat or mushrooms. For adherents of dietary dishes, cabbage, beans or asparagus are an excellent alternative. Another advantage of potato zrazas is that they are very easy and quick to prepare.

Potato zrazy is a very popular dish in Poland, Lithuania, Belarus and Ukraine. The most popular are potato zrazy with meat.

Boil the potatoes and mash them.

Add eggs and flour. You can add a little more flour if the eggs are very large and the potatoes are slightly starchy. The composition should be such that zrazy can be sculpted from it.

For cheese I used mozzarella. This is my favorite cheese and its saltiness gives the zrazas an amazing taste. But here you can use the familiar and cheap cheese, and it won’t make it any worse.

We cut the cheese into small squares.

Make a flat circle out of it. Place a piece of cheese in the center and roll it into a rounded diamond shape.

Step 1: prepare the potatoes.

First of all, prepare the potatoes. Using a kitchen brush, wash it under cold running water to remove sand and any other contaminants. Then put it in a deep saucepan, fill it with water so that it is 2-3 fingers above the level of the tubers, and put it on medium heat.

After boiling, cook the vegetable 20 -30 minutes depending on the variety. After the required time, check its readiness with a table fork. We insert its teeth into each tuber one by one, if they enter smoothly without pressure – the potatoes are ready. Using a slotted spoon, transfer it to a deep plate and cool to room temperature.

Step 2: prepare chicken eggs.

At the same time as the potatoes, prepare the chicken eggs intended for the filling. Place them in a small saucepan, fill with running water above the level by about 3-4 centimeters, add a couple of tablespoons of salt and 9% vinegar.

Place the saucepan on medium heat and after boiling, boil the eggs hard-boiled 10 –12 minutes. Then, using the same slotted spoon, transfer them to a deep bowl of ice water and cool to room temperature.

Step 3: Prepare the green onions and other ingredients.

While the eggs and potatoes are cooling, we prepare the remaining ingredients. We wash the onion stalks under cold running water, cut off the roots from them and throw them away, and put the greens on a cutting board and finely chop them. Then we put on the kitchen table a deep plate with breadcrumbs and all the other products that will be needed to prepare the dish.

Step 4: prepare the filling.

After the eggs have cooled, peel them, rinse them again to remove any fragments, dry them with paper kitchen towels and grate them on a medium grater, finely chop them or grind them into crumbs using a blender, it all depends on your desire.

Place the crushed eggs in a small bowl. Add chopped green onions, salt and ground black pepper to taste. Mix all the filling ingredients with a tablespoon until smooth and proceed to the next step.

Step 5: Prepare the potato mixture.

Remove the skin from the cooled potatoes. Place the tubers on a cutting board. Cut each into 4-6 pieces and pass them through a meat grinder or mash them with a masher until it reaches the consistency of puree right in a deep bowl.

Then add a couple of raw chicken eggs to it, salt and oregano to taste. Mix these products thoroughly until smooth. After this, pour the required amount of sifted wheat flour into the resulting mixture and mix everything again.

Step 6: form potato zrazy with egg.

Now we take a tablespoon of the vegetable mixture, put it in the palm of our hand and press it lightly to make a flat cake up to 1 centimeter thick.

Then we take a teaspoon of onion-egg filling, place it in the center of the potato cake, connect its edges, pinch them tightly with our fingers and form a cylindrical oblong cutlet with two palms.

If desired, lightly press it on both sides to give it a flatter shape, then roll it on all sides in breadcrumbs and place on a cutting board or tray. We form the remaining zrazy in the same way until the potato mixture is finished.

Step 7: fry potato zrazy with egg.

Next, put the frying pan on medium heat and pour about 100 milliliters of vegetable oil into it. After a couple of minutes, put the first batch there at once and fry them on all sides until golden brown. It will take 2 -3 minutes.

Then, using a kitchen spatula, transfer the potato cutlets onto a paper towel and allow it to absorb excess fat. Meanwhile, fry the next batch of cutlets, periodically adding oil to the pan. When all the zrazy are ready, put them in portions on plates and serve them on the table.

Step 8: serve potato zrazy with egg.

Potato zrazy with egg is served hot immediately after cooking.

If desired, each serving is supplemented with sauces based on tomatoes, sour cream, cream, milk or mayonnaise, and also decorated with sprigs of fresh herbs. Enjoy delicious food!
Bon appetit!

The set of spices can be supplemented with the following spices: allspice, coriander, asafoetida, curry, paprika and nutmeg;

Wheat flour is often used instead of breadcrumbs;

Sometimes chopped dill or parsley is added to the filling along with green onions, and hard cheese, crushed using a fine grater, is also added;

If you want to use regular onions, it is better to finely chop them and fry them in a small amount of oil until almost fully cooked and then add them to the chopped eggs;

Using the same method, you can prepare zrazy with any other filling: fried sausage, pieces of stewed chicken, fried mushrooms, or whatever you like best.

Preparation of products – 30 min.,

Preparation – 20 min.,

Output – 4 pcs.

Ingredients:

Creamy oil– 50 gr.,
Potato– 4 medium tubers,
Egg – 2 pcs.,
Green onion– 4 - 5 feathers,
Cheese hard – 30 gr.,
Wheat flour– 0.5 cups,
Sunflower oil – 4 tbsp. l.,
salmon pickled- For decoration.
Salt.

Prepare potato zrazy with egg, cheese and herbs:

Peel the potatoes and cut them into larger pieces. Pour water into a saucepan, put it on the stove and let it boil. Place the potatoes in boiling water, add salt and cook it, depending on the type of potato, until done, about 30 minutes. This will be enough time for any type of potato to cook. Use a slotted spoon to remove the potatoes and place them in a separate container. Using a fork or masher, make puree, add butter and mix.
Let the puree cool slightly, break one egg and add flour (2 tablespoons), mix well. Boil the second egg for about 7 minutes in boiling water, place in a deep container and cool under running water, then peel and finely chop.
We also finely chop the feathers of the green onions (you can add a little parsley or dill), grate the cheese and mix everything, do not add salt, because the cheese can be quite salty, but for us it’s too salty ground meat not needed. The filling is ready.
Cover a cutting board with parchment, grease it with vegetable oil, place the potato dough on it, level it with wet hands and put the prepared filling in the middle with a spoon, lift the parchment by the end and press the mashed potatoes onto the filling on both sides. We pinch the edges.
Dip the zrazy in flour; your hands should also be in flour. Warming up frying pan, pour in the oil and fry our zrazy over low heat; if you turn the heat up to high, the zrazy will brown well on top, but inside the cheese may not melt, and the greens will be damp. We post the finished ones potato zrazy with egg, cheese and herbs onto a plate and garnish with slices of marinated salmon. Our dish can be served.

These potato zrazy are prepared without eggs, filled with Adyghe cheese and herbs. They turn out very tasty, tender, and generally great with sour cream.

You can make zrazy stuffed with soy mince in the same way. How to prepare such minced meat, see the recipe for vegetarian pasties.

Potato zrazy with cheese

Ingredients: 1 kg of potatoes 1 cup (250 ml) flour 300 grams of Adyghe cheese bunch of dill with parsley salt spices: 1/2 tsp. turmeric, asafoetida, ground black pepper vegetable oil for frying Preparation: Boil the peeled potatoes until tender and drain the water (or cook them in a double boiler).

Boiled potatoes

While hot, crush with a masher into a puree. Add salt, add turmeric and stir. Add flour and stir well.

Mashed potatoes for cooking immediately

While the mashed potatoes are cooling, make the filling (you can use soy minced meat). To do this, you need to grate the Adyghe cheese on a coarse grater.

Grated cheese

Add salt if the cheese is not salty enough. Add finely chopped herbs and spices. Mix.

Cheese filling

Sprinkle the table well with flour, take some of the cooled mashed potatoes and form a flat cake with your fingers on the table. Do the second one in the same way. Place the filling on one flatbread (about 1 tablespoon).

Preparing potato zrazas with cheese filling

Cover with the second flatbread and press down the edges a little. Take it in your hand and form an even zraz. Sprinkle it with a little flour and flatten it.

Formed potato zrazy with cheese