One of the hearty variants of dinner or a second lunch dish is zrazy. These are some kind of cutlets, which are territorially traditionally prepared in Lithuania, Belarus.
Zrazy, as a rule, is a cutlet with a filling. In ancient times, the main filling of cutlets was beef. However, in modern times, zrazy can be made even from vegetables and offal. It
is believed that zrazy came to the cuisines of many countries thanks to Italy. Specifically, the dish became popular because of the wife of the ruler of the Polish-Lithuanian Commonwealth – Bona Sforza.
Now it is difficult to imagine Polish national cuisine without zrazy. Let’s make this dish using chicken liver and potatoes.
Ingredients for zrazas with chicken liver:
- potatoes – 400 g;
- vegetable oil – 5 tablespoons;
- flour – 150 g;
- egg – pcs;
- salt – 2 pinches;
- onion – pcs.;
- chicken liver – 250 g.
Preparation of zrazas with chicken liver:
Boil the peeled potatoes for 20 minutes, then knead them to a mashed state. Sift flour into the potato mass, add salt and knead a non-sticky dough.
Cut onion into small cubes, fry in a frying pan in vegetable oil for 5 minutes. Remove the veins and other waste from the liver and put it to the onion, cook the filling for about 15 minutes. Do not forget to add seasonings and salt to the liver
. While the liver is frying, it is necessary to boil hard-boiled egg. Put the cooked liver and onion through a meat grinder, add a small diced hard-boiled egg to the mass.
Form 6 lumps of potato dough, roll them into thick tortillas
.
In each flatbread put the stuffing from the sub-product, seal inside the dough.
In a frying pan with sunflower oil fry the zrazy on both sides for 4-5 minutes.
It is important to wait until the potato dough becomes ruddy when frying. This indicates that the zrazy are well fried and ready to eat.
