Zrazy is a universal potato dish that is cooked in Belarus, Lithuania, Poland and other countries. They are created from minced meat and vegetables, which gives zrazy a special texture.
There is an assumption that zrazy appeared in the 16th century in Polish cuisine. The recipe was borrowed from the Italians. The cooks came to the country to surprise the local king. Inspired by the color, the Italians created zrazy
. Now this dish is not so often prepared. The zrazas have been replaced by ordinary cutlets. BUT, it is still worth trying to cook zrazy to understand which dish tastes better.
Ingredients for potato zrazy:
- potatoes – 1.2 kg;
- eggs – 4 pcs.; l
- uk – 150 g;
- carrots – 80 g;
- vegetable oil – 100 ml;
- minced pork and beef – 300 g;
- parsley greens – 20 g;
- wheat flour – 4 tbsp;
- salt – ½ tsp.
Preparation of potato zrazas:
Boil potatoes in a jacket until ready, boil hard-boiled eggs. Peel the hot potatoes from the peel, knead them to a mashed state. Chop
finely onion and grate carrots on a coarse grater. Fry onions and carrots until soft, add minced meat. Fry minced meat with vegetables.
Cut peeled eggs into small cubes, put to the stuffing in the frying pan, mix. Salt the stuffing and sprinkle with ground black pepper to taste.
Chop parsley, pour it together with flour into the mashed potatoes
.
Knead the potato dough with your hands and
form small balls of dough, which we roll out into small round cakes. Put the filling into the flatbread and seal the inside.
In a frying pan with 70 ml of vegetable oil fry the zrazy on both sides until cooked through.
Place the potato zrazy on a paper towel before serving.
This way excess oil will drip off the zrazas and they will be more comfortable to eat.
