The hostess's favorite dish - potato zrazy with meat - has not lost its popularity over the years. No wonder: they are tasty, satisfying, and they are prepared quickly and quite simply.
At the same time, zrazy is both a side dish and meat, which means that there is no need to rack your brains while inventing several dishes.
Potato zrazy with meat - general principles
Zrazy is made from potato "dough" and meat filling. For the test, boil the potatoes until cooked, then crush them, adding a little flour, eggs, salt, spices.
The meat is twisted in a meat grinder, fried. Additionally, onions, carrots, mushrooms, cabbage and other ingredients are used to taste. All kinds of spices and salt are also put.
A cake is formed from the prepared “dough”, meat filling is placed in the center, zrazy is formed in the form of meatballs, pies or any other shape as desired.
Prepared zrazy are breaded and cooked, cooked in a pan, baked in the oven or steamed.
1. Potato zrazy with meat
Ingredients:
• potato - 6 pcs.;
• pork fillet without fat - a small piece;
• a couple of onion heads;
• packaging of butter of high fat content;
• 2 eggs;
• a handful of flour;
• a bunch of dill;
• salt - 10 g;
• frying oil - 50 ml;
• parsley - 1 bunch.
Cooking method:
1. Peel, rinse, cut the potatoes into medium slices, put in boiling water and boil until cooked.
2. Rinse the pork pulp, cut into pieces and chop, scrolling in a meat grinder.
3. Boil the boiled potatoes, add a little potato broth, mix well until a homogeneous consistency.
4. Pour flour in mashed potatoes, add eggs, dill, salt, pepper, stir again.
5. Peel the onions, cut into small crumbs and fry until golden brown.
6. Put the minced meat to the onion in a pan and fry until cooked.
7. Puree the mashed potatoes into small portions, and roll each into balls.
8. Take all the balls in turn on the palm of your hand, flatten a little, put the meat and onion stuffing, form cutlets.
9. Roll the formed zrazy in flour and fry in a pan in butter.
10. When serving, put zrazy on serving plates of 2-3 pieces each, put pickled cucumbers and tomatoes next to it, decorate with greens.
2. Dietary zrazy potato with meat in a double boiler
Ingredients:
• half a kilogram of potatoes;
• chicken drumsticks - 3 pcs.;
• 2 onions;
• flour - 150 g;
• 1 egg;
• salt - a pinch;
• butter - a small piece;
• olive oil - 50 ml;
• parsley - 5 leaves.
Cooking method:
1. Put thoroughly washed legs in a container with hot water, add salt, add the onion head and cook until tender.
2. Boil peeled potatoes until completely softened.
3. Mash boiled potatoes with a blender along with butter and egg. Stir to a homogeneous consistency and add flour, salt to taste, mix well, let cool.
4. Dice the remaining onion and fry in a pan, adding olive oil until golden brown.
5. Remove the ham from the pan, cool, separate the meat from the bones, grind the fillet through a meat grinder, mix with fried onions, and slightly add salt if desired.
6. Puree the mashed potatoes into small portions, make a cake from each, put the filling on top, form zrazy in the form of oblong cutlets, put in a double boiler capacity.
7. Pour water into the lower bowl of the double boiler, close the lid, cook for 20 minutes after boiling over moderate heat.
8. When serving on serving plates, put 2 times each, pour sour cream, sprinkle with chopped parsley leaves, put strained chicken broth left after cooking the ham in the bowl.
3. Potato zrazy with meat in the oven
Ingredients:
• 8 medium potato tubers;
• 2 onions;
• ground crackers - 200 g;
• pulp of young beef - a small piece;
• 1 egg;
• half a glass of flour;
• a small piece of natural butter;
• 200 ml of cooking oil;
• salt - a pinch;
• 5 branches of dill.
Cooking method:
1. Rinse the potatoes thoroughly, put in boiling water directly in the peel, add a little salt and cook until soft.
2. Rinse a piece of young beef, dry with napkins, grind through a meat grinder.
3. Peel and chop the onion in a blender, fry in a pan with a thick bottom, put the chopped meat, sprinkle with seasoning, salt, pepper and fry for 15 minutes with frequent stirring.
4. Mashed potatoes, mix with egg, flour, butter, cool slightly.
5. Take a small amount of potato gruel on your palm, make a flat cake, put the meat filling on top, and form it in the form of a pie.
6. Bread zrazy, put on a sheet, put in a preheated oven for 25 minutes.
7. Serve on a flat plate, garnish with dill, can be watered with ketchup.
4. Potato zrazy with meat and mushrooms
Ingredients:
• 5 fresh boletus;
• 700 g of potatoes;
• a couple of onion heads;
• 1 carrot;
• a piece of butter;
• veal flesh - a small piece;
• 1 egg;
• 15 g of salt and allspice powder.
Cooking method:
1. Peel, wash and boil the potatoes in slightly salted water until softened.
2. Peel the boletus, wash, cut into cubes, fry in oil for about ten minutes.
3. Make minced meat.
4. Cut the peeled carrots with onions into a cube, fry a little, put the minced meat to them, mix thoroughly, put the birch bark, fry for a few more minutes, cool.
5. Make mashed potatoes from boiled potatoes, mix with egg, flour, cool.
6. From potato gruel directly on the palms, make small cakes, stuff with minced meat with onions, form zrazy.
7. Sprinkle each prepared product with flour, put in a hot oil in a pan and fry until golden brown, turning from one side to the other.
8. Serve on a flat plate, watering with sour cream sauce, garnish with herbs.
5. Potato zrazy with meat and cabbage
Ingredients:
• soy sauce - 30 ml;
• minced meat (pork) - 2 handfuls;
• 4 potatoes;
• 1 stalk of green onions;
• a piece of white cabbage;
• 1 clove of garlic;
• a handful of flour;
• ground crackers - 50 g;
• salad greens - 2 leaves;
• 15 g of allspice and salt.
Cooking method:
1. Mash the cooked potatoes into a mashed mass, cool completely.
2. Slightly fry the crushed garlic in oil.
3. Put the minced meat in the pan to the garlic, fry until tender.
4. Finely chop the onion greens and cabbage, add to the minced meat, fry for several minutes, pour in the soy sauce, stir well, then simmer for 2 minutes.
5. Mix potato gruel with meat mass, cool slightly.
6. From the prepared minced meat, make small goose egg-sized cutlets, sprinkle with flour, roll in a beaten egg, sprinkle with ground breadcrumbs, fry in a large amount of oil until golden brown.
7. Put the fried zrazy on a paper towel to drain excess oil and fat.
8. When serving, put 2 pieces on plates, covered with lettuce leaves, put any sauce next to the bowl.
6. Hong Kong style potato zrazy with meat
Ingredients:
• potato - 5 pcs.;
• minced pork - a small cup;
• soy sauce "Kikkoman" - 30 ml;
• 1 egg;
• onion - 2 heads;
• 4 stalks of green onions;
• 2 pinches of corn starch;
• 2 handfuls of ground crackers;
• granulated sugar - 30 g;
• dessert wine "Sherry" - 20 ml;
• 50 ml of sunflower and sesame oil;
• fresh cilantro - 1 bunch;
• 15 g of salt and allspice powder;
• chili pepper - 5 pods.
Cooking method:
1. Boil the potatoes, mash it, pour a little sugar, pepper, salt, add a little corn starch, stir well, cool.
2. Pour soy sauce, dessert wine into the minced meat, pour a little sugar, the remaining corn starch, pour a little water, stir well.
3. Add sesame oil to the minced meat, stir again, cover with a clean cloth and leave it in the refrigerator for several minutes.
4. Dice shallots, fry in oil until softened.
5. In the frying pan to the fried onion, put the minced meat, fry, stirring, for several minutes.
6. Put the potato gruel in the minced meat, pour in the beaten egg, chopped cilantro and green onion feathers, mix thoroughly.
7. Moisten your hands in water and divide the prepared meat into small balls, form a meatball, sprinkle with breadcrumbs on both sides.
8. Put the semi-finished products in a hot pan and fry in oil until a light brown crust.
9. Put the fried zrazy on a flat dish, put on top a pod of hot pepper, put Kikkoman sauce in a separate bowl.
Potato zrazy with meat - tricks and tips
• Potato with a high starch content is ideal for zraz. It is best to use tubers of the same grade and size, so they cook at the same time. If the potato is not starchy enough, boil it in its uniform, then peel, remember and mix with other components of the “dough”, so the zrazy will not fall apart when frying.
• Before adding egg and flour to mashed potatoes, let it cool, then the flour will not darken, the egg will not boil and the “dough” will turn out to be a beautiful color.
• When sculpting, potato dough will not stick to your hands if you periodically dip your palms in water.
• In order for the zrazy to be well fried and to have an equally beautiful ruddy color on all sides, fry them in well-heated oil.
• Zrazy will have a crispy golden crust if they are breaded in breadcrumbs, flour or cereal before frying.
• Serve zrazy in hot or cold form. Usually a side dish is not served to them, fresh or pickled, salted vegetables, herbs, sauces can become a supplement.
