Potato zrazy: recipes with photos

How to make potato zrazy? What is the recipe for this dish? You will find answers to these and other questions in the article. Potato zrazy are also called cartoplans. In fact, these are pies cooked from potato dough. Zrazy is a very practical dish, because all the products necessary for its preparation are always in the refrigerator.

This dish can be consumed both hot and cold, and used as a snack (it is convenient to take potato patties with you on a trip or for work). And also these pies will decorate any festive table, and everyday. Consider some interesting recipes for this dish below.

History

A little known recipe for potato zraz. In cookbooks, this dish refers to a filling wrapped in a piece of beaten whole meat. The word "zrazy" is translated as "a piece cut off." It was first used by the Poles in the 17th century, when they laid the filling on a piece of beef flavored with spices and rolled the product up with a roll.

There is a version that Polish culinary specialists learned to cook zraza by the Milanese princess Sforza Bon, the wife of the ruler of the Commonwealth (in those years he was Sigismund the First). And in the Chronicles of the Glorious Kingdom of Poland it is indicated that the King of Poland, Jagello Władysław, was very fond of zrazy.

Today, the recipe for zraz has been slightly transformed, because at the present time, the basis for this dish is mashed potatoes, peas, and even curd mass. It includes fish, mushrooms, boiled eggs, minced chicken and vegetables. But in the first place is still minced meat.

Zrazy

Consider a classic potato zraz recipe. Take for potato mass:

• one egg;
• three tbsp. l flour;
• potatoes - 1 kg;
• 35 g butter.

For the filling you will need:

• a pound of pork meat;
• two onions;
• salt;
• ground black pepper.

Also you need to have:

• flour (for deboning);
• vegetable oil (for frying);
• sour cream (for decoration and serving food).

This recipe for potato zraza stipulates the implementation of such actions:

1. Peel the potato tubers, cut into large pieces and cook until tender. Do not forget to salt.
2. Mash the hot potatoes with a mortar. Do not use a blender, as the mass should be viscous, not airy.
3. Set the mashed potatoes to cool.
4. Peel the onion and cut into cubes.
5. Fry it in a hot skillet with butter until golden, and then simmer until soft.
6. Combine the meat twisted in a meat grinder with half-prepared onion. Add salt, ground pepper and other spices as desired.
7. Beat an egg into a cold potato mass, add flour and mix.
8. Sprinkle the chopping board lightly so that the potato dough does not stick to it.
9. Form balls of potato dough.
10. Turn each ball into a cake, put the minced meat in the center.
11. Form the pies by gently covering the edges of the cakes.
12. Roll the pies in flour and fry in a hot skillet in a small amount of vegetable oil on both sides.

Put the prepared zrazy on a plate, serve with sour cream.

Tips

Experienced chefs advise the following:

• To create potato zrazy with meat, any potato will not work. Choose mealy medium-sized tubers of white color.
• If you added flour to the potato mass and it seems liquid to you, still do not add flour anymore. It only spoils the taste of the food, making zrazy coarse and hard.
• So that the dough does not stick to your hands, moisten them with cool water before sculpting each pie.
• In the dough, add only the yolk (if possible), abandoning the use of protein.

The benefits of cartoplans

Potato zrazy are good because they can be cooked up very quickly. Cartoplans are also rich in fiber, minerals, pectin, starch of natural origin, protein and folic acid.

Zrazy contains vitamins PP, C, B ₂ , B ₆ , B ₁ . In addition, zrazy, cooked at home, is much healthier and tastier than purchased in the store. You will prepare the minced meat from non-frozen, fresh meat, which means that the meat protein, which is absorbed by the body by 96%, will be fully preserved.

With liver filling

Now consider a recipe with photos of potato zrazy with liver filling. The trick of this dish is that when cold or hot, zrazy have a different, but always great taste. So, we take:

• a pound of potatoes;
• one egg;
• flour - 100 g;
• 300 g of beef liver;
• one onion;
• 30 g butter;
• one carrot;
• salt;
• three tbsp. l vegetable oil;
• ground black pepper.

This recipe with a photo of potato zraz provides for the following actions:

1. First prepare the filling. To do this, wash the liver, clean from films and veins and cut into small pieces. Grate the carrots with a coarse grater, chop the onion.
2. Fry onion in vegetable oil, add carrots and fry for another 10 minutes. Then bake the liver, salt. Pepper and simmer under the lid for 15 minutes over moderate heat. It is important not to overcook the liver.
3. Cool the fried liver with vegetables and grind with a meat grinder.
4. Boil the potatoes, drain and mash. Add salt, oil, half flour, an egg to it and knead a steep mass.
5. Separate potato dough in small portions and roll on a saucer or palm in a cake. Next, place the filling in each cake, blind the edges, form a ball and add it.
6. Dip the zrazy into flour and place in a hot skillet with vegetable oil. Fry cartilaginus until golden brown on both sides.

Serve the finished products with herbs and vegetables.

With meat and cheese

We suggest you study the step-by-step recipe for potato zraz with cheese and meat. He helps out when you have yesterday's mashed potatoes. You can add not only cheese to the filling, but also mushrooms or any fried vegetables. Serve this dish with sour cream. If you slightly salt it and combine it with crumbled greens, it will turn out even tastier. You will need:

• potatoes - 0.7 kg;
• 300 g minced meat;
• cheese - 50 g;
• 100 g of onions;
• 100 g carrots;
• 150 g of flour;
• one egg;
• salt pepper;
• vegetable oil (for frying).

This recipe for potato zraz with minced meat and cheese stipulates the following steps:

1. Crush the onions, grate the carrots on a coarse grater.
2. Grind cheese with a coarse grater.
3. Fry the carrots and onions in a pan.
4. Add the minced meat and sauté for another 10 minutes, sprinkle with pepper and salt.
5. Boil the potatoes, mash with a crush and salt.
6. Add flour and egg to the potato, stir well.
7. Sprinkle your hands with flour, make a cake and put a little mincemeat in its middle. If the dough is very sticky, mold them with wet hands.
8. Put a little cheese on the minced meat, in the middle pinch the edges, like buns.
9. Fry zrazy in vegetable oil for three minutes on each side.

With mushrooms

We bring to your attention a magnificent recipe with photos of potato zrazy, with cooked mushrooms. For the test you will need:

• one egg;
• 4 tbsp. l flour + for deboning;
• seven potatoes;
• a pinch of salt;
• ground black pepper.

For the filling, take:

• one onion;
• 150 g fresh champignons;
• vegetable oil (for frying);
• pepper;
• salt.

Implement this recipe for potato zrazy with mushrooms as follows:

1. Wash the potatoes, peel and boil until soft in salt water. Then drain the water, and shake the potatoes, as if mashed. If you already have mashed potatoes, skip the last step.
2. Add mashed flour, egg, pepper, salt and mix well.
3. Prepare the filling. To do this, peel the onions, chop finely and fry in a hot skillet with vegetable oil. Fry over moderate heat, stirring occasionally with a spoon.
4. Next, peel the mushrooms, wash, dry a little. Cut into slices and send to the onion. Add pepper and salt, continue to fry until light brown. Transfer the finished filler to a plate so that the oil in the pan remains.
5. Now form a sausage from the potato mass, roll on all sides in flour. Sprinkle the chopping board with flour, cut the sausage into circles 1.5 cm thick.
6. Form cakes from circles, put mushroom filling in the middle of each. Make sure that the filler does not get on the edges of the cakes, otherwise they will become greasy and dazzle with difficulty.
7. Stick the zrazy like dumplings, flatten a little and roll in flour.
8. Put the billets in a hot skillet with vegetable oil and fry until golden brown over medium heat for three minutes. Then turn the zrazy over with the fork on the other side and fry for a couple more minutes.
9. Put ready cartoplans on the dish with a spatula.

Serve hot zrazy with sour cream.

Cartoplers with meat

Let's analyze another amazing step-by-step recipe with photos of potato zraz. For the test, take:

• three eggs;
• potatoes - 1 kg;
• pepper;
• six large spoons of flour;
• drain. oil - 20 g;
• salt.

For the filling you need to have:

• 250 g chicken fillet;
• 300 g of pork;
• 150 chicken liver;
• 30 g plums. oils;
• pepper;
• bay leaf;
• salt;
• one carrot + another for the broth;
• one onion + another for the broth;
• vegetable oil (for frying).

This recipe with a photo of zraz potato with minced meat is implemented as follows:

1. Make the filling first. Cut the chicken fillet into tiny pieces and fry in vegetable oil until golden brown over moderate heat.
2. Peel the onion and cut into half rings.
3. When the filet is lightly browned, add onion, pepper and salt, fry until cooked.
4. Boil the pork in boiling water for 5 minutes, rinse with cool water. Put the meat in a pan, add carrots, salt, onion, bay leaf and peppercorns. Cook the meat for two hours until cooked. You can use the broth to create the first dish.
5. Next, cool the boiled meat and divide into small pieces.
6. Boil the liver in salt water until tender.
7. Using a coarse grater, grind the carrots, salt, pepper and fry in vegetable oil until tender over low heat.
8. Cool and stuff all the components of the filling through a meat grinder or grind using a blender or food processor.
9. Add the butter at room temperature to the filling, stir. Add salt and pepper if necessary.
10. Now make the dough. To do this, peel the potatoes, chop coarsely and boil in salt water. Drain the water, and mash the potatoes in mashed potatoes and cool.
11. Add mashed butter, salt and pepper if necessary.
12. Beat three eggs in mashed potatoes (add one egg for every half a kilo of mashed potatoes), mix.
13. Pour in flour and knead not very sticky and thick dough.
14. Pour the flour into a plate and put a portion of the dough on it with a spoon.
15. Roll the dough in flour, put on the palm of your hand and form a cake.
16. Put the filling on the tortilla, wrap its edges, connect and form a pie. Then press it on top so that it becomes flat.
17. Put zrazy in a hot frying pan with oil seam down, fry over moderate heat until brown on both sides.
18. Put the prepared zrazy on a plate and cool a little.

You can serve cartoplans instead of bread, for example, with borsch, or as an independent meal with sour cream.

Kiev

We will analyze the following step-by-step recipe for potato zraz with minced mushroom. This meal is a great option for a light summer meal. Ideally, these cartoplers should be cooked with porcini mushrooms. The highlight in the form of dill oil makes them unimaginably delicious and juicy. Take:

• 50 g of onion;
• 1 tbsp. l wheat flour;
• 600 g of boiled potatoes;
• 10 g of dill;
• a couple of eggs;
• drain. oil - 50 g;
• 40 g breadcrumbs;
• 2 tbsp. l lean oil;
• 80 g canned mushrooms;
• 2 tbsp. l potato starch;
• salt.

Cook this dish like this:

1. Put the potatoes to boil.
2. Crush champignons and onions, fry in vegetable oil, cool.
3. Grind dill and combine with butter, stir and send to the refrigerator to cool.
4. Make mashed potatoes from boiled potatoes, combine it with egg, salt and starch.
5. Spread palm oil, put mashed potatoes on it, a spoonful of mushroom filling and a ball of dill oil. Cover the mashed potatoes and shape the cutlet. Pour it in flour, moisten with egg and bread in breadcrumbs.
6. Fry zrazy in a skillet until golden brown.

Serve these cartoplans with Greek tzatziki sauce.

In Japanese

Korroke - Japanese fast food potato zrazy that you can easily cook on your own. You need to have:

• 150 g of pork minced meat;
• one clove of garlic;
• 300 g of potatoes;
• 2 tbsp. l Kikkoman soy sauce;
• one green onion (feather);
• one chicken egg;
• 50 g of white cabbage;
• 100 ml lean butter (1 tbsp. L. For frying minced meat, the rest for deep-frying);
• 2 tbsp. l flour;
• lettuce for decoration;
• 2 tbsp. l breadcrumbs.

Prepare these zrazy in this way:

1. Boil the potatoes in the usual way, drain the broth, mash with a crush and set aside to cool.
2. Grate the garlic on a fine grater, fry in oil until a garlic aroma appears.
3. Sauté the minced pork so that the meat loses its color.
4. Finely chop cabbage and green onions.
5. Send cabbage and onions to the meat, fry for two minutes. Add soy sauce, mix and simmer for two minutes.
6. Mix mashed potatoes with cabbage and minced meat, cool the mass.
7. Form a goose egg zraza (you get about 4 pieces), roll in flour, dip in a beaten egg and sprinkle with breadcrumbs.
8. Fry the zrazy until golden brown in deep fat evenly on all sides.

Put the finished zrazy on a napkin to remove excess fat. Serve on lettuce with vegetables and sauces.

With ham and cheese

Take:

• 200 g of ham;
• five potatoes;
• 100 g of any hard cheese;
• one egg;
• butter - 20 g;
• salt;
• breadcrumbs;
• pepper.

Prepare this dish like this:

1. Boil the potatoes in their skins, peel, combine with butter, mash. Add the egg, salt, pepper, stir.
2. Now make the filling. To do this, grate the cheese, finely chop the ham, combine everything and stir. For a bunch (if you wish), you can add a teaspoon of mayonnaise.
3. Put some crackers on the table. Put the mashed potatoes with a spoon, flatten a little, put the filling in the center and close up. Bread.
4. Fry zrazy in a hot skillet in vegetable oil until golden brown.

Enjoy your meal!