Potato zrazy with minced meat. Minced zrazy - an economical dish with a secret

As is known, economic housewife does not throw away anything, finding a use for everything, especially when it comes to leftovers from a meal: throwing away suitable food - Bad sign, promising hunger and poverty. What to do with a small portion of puree that no one wants to finish? We bring to your attention a great quick dish- potato zrazy with minced meat. A step-by-step recipe with photos will help you literally in a quarter of an hour prepare a hearty yummy snack for tea that you won’t be able to drag your loved ones away from by the ears. The dish looks like pies, but does not require a lot of fuss with the capricious dough.

Are there potato zrazy?

If you are puzzled the question of origin, look through dictionaries, look into culinary encyclopedias, you can find that zrazy are cutlets or stuffed meatloaf: vegetables, mushrooms, eggs, cereals. History of the dish begins during the time of the Polish-Lithuanian Commonwealth, from where the novelty received distribution to Poland, Belarus, Ukraine, Lithuania. Recipes were passed down from generation to generation and improved, but the main principle remained unchanged: the filling was always hidden under the meat shell.

Potato zrazy - a completely different dish, which appeared in Belarusian cuisine. This is a cross between sorcerers and potato pancakes. Most likely, the recipe was invented as budget analogue of meat zraz, when potatoes appeared on the territory of modern Belarus, which local residents did not know until the 18th century. Poor, quickly assessed the benefits new agricultural culture, we tried to use the hearty starchy vegetable to the maximum. At that time it appeared many recipes, which still remain the basis of Belarusian cuisine.

Boiled mashed potatoes it stuck to your hands like dough, which prompted the invention of a new dish. Meat for such pancakes required very little, they prepared quickly, it was convenient to take them with you to the field or on a long journey. Today we will appreciate the taste of national dishes with a rich history.

Preparing Ingredients

Potato zrazy is good because do not require special expenses for products, everything you need is easy to find at home, if you scratch the bottom a little:

• Mashed potatoes. If you don't have any left over from a recent meal, just boil a few potatoes and mash them.
• A few tablespoons of flour will make the “dough” more elastic, denser. A little flour, a couple of spoons, should be left for rolling the molded zraz.
• Egg will add stickiness.
• Minced meat fried with onions will become filling right away. One small onion is enough.
• Ground black pepper, salt will add flavor expressiveness.

Potato zrazy, which is a kind of filled pancake, is a national dish in the cuisines of several Eastern European nations. Historians have divided opinions about its origin: some believe that it came to the Polish-Lithuanian Commonwealth in the 16th century from Italy, while others believe that it is a traditional Lithuanian dish.

Step-by-step recipe for fried potato zraz with meat

The whole trick and complexity of preparing this dish lies in the correct preparation of the ingredients. The potatoes should be well mashed and warm so that they stick together easily, and the minced meat should not be very fatty, otherwise the dish will be heavy on the stomach.

Peel the potatoes and wash them thoroughly, cut them into quarters and immerse them in hot water to boil. If you put it in cold water, the potatoes will be less sticky.

We wash the meat, cut it into pieces and pass it through an electric meat grinder. You can speed up the process and buy ready-made minced meat, but then you will not have confidence in the quality of the prepared product.

We drain almost all of the potato brine, leaving just three to four spoons. Mash with a masher, add flour, eggs and dill. The number of eggs may vary, check the consistency of the potato dough.

Peel the onion and chop it into cubes, fry it in vegetable oil, add the minced meat, add some salt and fry until half cooked. Roll the potato mass into a sausage, cut into small cubes, like dumplings, and press with the palm of your hand. Place the minced meat on one half, cover the other half and secure the edges tightly.

We crush the semi-finished product in our palms, dip it in flour and fry it in melted butter.

How to steam a dish

Components:

• Potatoes – 5 pcs.;
• Chicken breast – 2 pcs.;
• Onion – 1 pc.;
• Flour – 5 tbsp. l.;
• Egg – 1 pc.;
• Salt - to your taste;
• Butter (fat) – about 100 g;
• Olive oil – 2 tbsp. l.

Cooking time: 45 minutes.

Calorie content: 85 Kcal/100 g.

Place chicken breast into boiling water, add a little salt and add a small piece of onion. We peel the potatoes and also set them to boil. It needs to be well boiled and soft.

Drain the water, transfer the clubs into a blender container and puree them, adding butter and egg a little at a time. When the mass becomes more homogeneous, add flour and mix well with a spoon. Leave to cool.

Peel the onion and sauté in olive oil. We take the meat out of the broth, divide it into strips and grind it in an electric meat grinder. Mix with fried onions and add some salt.

We form small cakes from the puree, put the filling in the middle, form zrazy with wet palms and place them on a special steamer rack. We activate the electrical device, pour water into the container, set up tiers with zrazy and turn on the timer for twenty minutes.

You can add fresh herbs to the chicken broth and serve along with potato zrazy and low-fat sour cream.

Unforgettably delicious potato zrazy with meat filling in the oven

This dish will appeal to housewives who like to cook something unusual and original from simple ingredients. Zrazy baked in an electric oven has a crispy crust and juicy filling. You can add hard cheese to them, but this is optional.

Components:

• • Potatoes – 1 kg;

• Onion – 2 pcs.;
• Veal – 300 g;
• Breadcrumbs – packaging;
• Egg – 1 pc.;
• Flour – 4 tbsp. l.;
• Butter (not spread) – 100 g;
• Unrefined oil – 4 tbsp. l.;
• Salt - to your taste.

Cooking time: 85 minutes.

Calorie content: 114 Kcal/100 g.

Wash the potatoes well and put them in boiling salted water to boil in their skins. Check readiness with a toothpick or fork. Wash the meat and dry it with kitchen paper towels.

Cut into slices and twist in a meat grinder. Peel the onion and grind it in a blender. We put oil in a saucepan and fry the onion porridge, add minced meat, seasonings, salt and cook for ten to fifteen minutes, stirring all the time so as not to burn.

Peel the potatoes, mash them with a masher, beat the egg, add flour and butter. Leave to cool. Roll it into a thick long sausage, pluck small balls and form potato pies, filling them with minced meat and onions. Cover with breadcrumbs and place in a small roasting pan. Let it bake for twenty minutes.

Find out how to cook it correctly, how the dish is healthy and who is recommended to eat it.

How to make potato zrazy with mushrooms and minced meat

One of the classic food combinations is potatoes, mushrooms and meat. In this dish they act as a single whole and it turns out quite tasty and satisfying. It’s better to look for and use fresh forest mushrooms rather than greenhouse mushrooms, then the taste will be simply divine.

Components:

• Porcini mushrooms – 300 g;
• Potatoes – 6 pcs.;
• Onion – 2 heads;
• Carrot – 1 pc.;
• Butter – 50 g;
• Young beef – 450 g;
• Egg – 1 pc.;
• Salt, pepper - according to your desire and taste.

Cooking time: 70 minutes.

Calorie content: 165 Kcal/100 g.

Boil the potatoes until fully cooked. Wash the mushrooms well in water and chop into cubes. Fry in sunflower oil. We twist the meat in a meat grinder, after cutting it into pieces.

We clean and chop the vegetables, sauté in oil, add minced meat, mix well and fry for twenty minutes. Lay out the mushrooms, add some salt, sprinkle with pepper and mix. Turn off the gas and leave to cool.

Mash the potatoes, stir in butter, egg, flour and let stand for five to ten minutes to cool and form gluten.

Roll out the potato dough, separate small flat cakes, flatten them on your palm, stuff them and immediately seal the edges. To keep them well, you can moisten them with oil or water.

Dip the semi-finished products in flour and fry in hot oil until they have a beautiful brownish color.

It is recommended not to add salt to the water when boiling potatoes, but to add it along with flour and egg. You will get a delicious crispy crust if you dip the semi-finished product in an egg and then in breading. Very tasty and dietary zrazy are made with fish filling.

Bon appetit!

What to cook quickly and tasty for dinner

Potato zrazy with minced meat is a quick and tasty dish for lunch or dinner. They are especially tasty hot with sour cream and fresh herbs. Try it

1 hour 30 minutes

120 kcal

5/5 (2)

Such a dish as zrazy came to us from Poland. If you believe historical culinary reports, they were first prepared in the 17th century. In European countries, zrazy are also known as “kartoplyaniki” or “zeppelins”.

According to the traditional recipe, zrazy was prepared from whole chopped piece of meat seasoned with spices. It was rolled up and the filling was placed inside.

Currently, the zraz recipe has undergone a number of significant changes. Namely, now the casing is not meat, but mashed potatoes into which the meat filling is placed. Most often from ground beef or pork. Fillings made from chicken or fried mushrooms are also popular.

How to cook potato zrazy with minced meat

For cooking I take necessary products in the following quantities:

Zrazy is prepared quite simply. I prepare them following these steps:

Stage 1 – making puree

Stage 2 – preparing the filling

Stage 3 - formation of images

Table setting for dinner: how to serve potato zrazy

To serve zrazy beautifully for dinner, take beautiful flat plates, place the finished zrazy on them, and place on top a couple of spoons of sour cream and sprinkle fresh herbs on top.

Zrazy is good without a side dish. But if you really want to, you can cook it as a side dish. fried mushrooms, fresh vegetables or grilled vegetables.

Description

Potato zrazy with minced meat- a popular Slavic dish, which today we will not prepare in the most ordinary way. In the classic version, zrazy are meat cutlets with some filling to taste. We will do everything the other way around: the cutlets are made from potatoes, the filling is made from meat. You can prepare this dish at home very simply and quickly. It is better to serve it for breakfast or dinner as an independent dish.

We will prepare the meat filling from beef (you can choose any other minced meat) and fry it in a frying pan with onions. There are a number of spices and aromatic dried herbs that can be added to this filling. Allspice and sweet peppers, aromatic paprika, basil, mint and coriander, cloves and cumin go perfectly with meat. You can use spices to your taste, which will significantly diversify and improve the taste of the dish.

To serve potato zrazas with minced meat, we will use soft sour cream and fresh herbs. The combination of deep-fried potatoes and sour cream is considered one of the most delicious and popular in the world.

You will learn below exactly how to deliciously prepare potato zrazy with minced beef by reading our step-by-step recipe for this dish with photos.

Let's start cooking.

Ingredients

• 
  (3 pcs.)
• 
  (60 g)
• 
  (1 PC.)
• 
  (100 g)
• 
  (1 PC.)
• 
  (for serving)
• 
  (taste)
• 
  (taste)
• 
  (how much will the dish take)
• 
  (500-600 ml for deep frying)

Cooking steps

Let's prepare all the necessary ingredients.



Wash a piece of beef under cold water, dry it with a paper towel and grind it in a meat grinder with half an onion. Use your hands to bring the minced meat to the desired consistency.



Heat a frying pan with a small amount of vegetable oil and fry, and then simmer the cooked minced meat in it. Cut half the onion into small cubes and fry together with the meat in a frying pan until golden brown.



Pour water into a deep saucepan, add a little salt and put the specified amount of potatoes in it, cook, and then peel the potato tubers and grate them on a fine grater.



In the bowl into which we previously grated the boiled potatoes, add a chicken egg, pour a small amount of flour into it, salt and pepper to taste, mix the ingredients thoroughly. Knead the potato dough thoroughly until smooth.



We divide the dough into two parts, from each part we form unique dense pancakes. Place a tablespoon of meat filling in the center of the resulting flatbread.



We wrap and seal the edges as shown in the photo.



Pour breadcrumbs into a small bowl and roll the resulting potato cutlets into them.



It would be ideal to cook such dishes deep-fried. To do this, fill the saucepan with vegetable oil so that the zrazy floats freely in it. Place the prepared cutlets into the pan and cook until golden brown.



Place the potato cutlets on a bed of sour cream and herbs and serve while still hot. Potato zrazy with minced meat is ready.



Bon appetit!

Most often, zrazy is understood as a filling of mushrooms, vegetables and other products wrapped in a layer of meat or minced meat. However, there is a variety of zraz, when the minced meat itself is turned into a filling, wrapped in a base of boiled or raw potatoes. Potato zrazy with minced meat is prepared in different countries, and there are many recipes for this dish. There are also many cooking methods. Most often, potato zrazy is fried in a frying pan, thanks to which they are covered with an appetizing crust. If you bake them in the oven, they will be healthier and more tender. Zrazy can even be stewed, but this method of preparing them is not often used, since when stewing it is more difficult to ensure that potato zrazy retains its original shape.

Cooking features

Whatever cooking method you choose, it makes sense to adhere to some general rules for preparing potato zrazas with minced meat. In this case, you will get them both tasty and beautiful.

• The main task when preparing potato zrazas is to make a fairly dense potato base in which you will wrap the minced meat. It is important that it does not fall apart during cooking. To do this, mashed potatoes are most often prepared, mixing it with egg and other products that can make it denser and more viscous. However, the properties of the potato itself play an important role in this. The most suitable varieties of this vegetable for preparing zraz are those that have a high starch content. Most often, such tubers are quite yellow inside. Such potato varieties are grown, in particular, in Belarus.
• In order for the potatoes to retain their “starchy” properties even after cooking, it is better to boil them in the skin, only by piercing it in several places with a knife. Potatoes are salted after the water in which they are cooked boils. If you remove the pan with potatoes from the heat when the tubers in the very center remain slightly damp, it will be even better, since in this case the puree will be denser and more viscous.
• Zrazy will be tastier if you use home-made minced meat made from high-quality meat to prepare the filling. In this case, mixed minced meat from several types of meat is preferable. When buying minced meat in a store, you cannot be sure of its high quality; as a result, the taste of the finished products may not meet your expectations.
• Before filling the zrazy with minced meat, it must be fried, since otherwise the frying time for the zrazy may not be enough to bring it to readiness, and it will remain half-baked, which is tasteless and unsafe for health.
• Mashed potatoes can be made from boiled potatoes using a masher or meat grinder. If raw potatoes are used to prepare zraz, they are chopped on a coarse grater. If you use a blender, the dough from raw potatoes will turn out to be too liquid, and boiled ones will stick strongly to the knives.
• To prevent the potatoes from sticking to your hands when forming them, you can moisten them with water or grease them with vegetable oil. The second option is more effective.
• Potato zrazy will retain its shape better when fried or baked if it is pre-breaded in flour or breadcrumbs. The breading will stick better if you dip the zrazy in a beaten egg before doing this. Moreover, in this case, the crust formed during frying immediately will be even more appetizing.
• In order for the zrazy to brown well and retain its shape, you need to fry them in a hot frying pan, sparing no oil. Excess is removed after frying. To do this, the zrazy are laid out on a napkin, which absorbs excess fat, and only then are they laid out on plates and served to the table.

You can serve potato zrazy with minced meat with sour cream, mayonnaise, ketchup or homemade gravy - they are universal and can be combined with almost any sauce.

Potato zrazy with minced meat in a frying pan

• potatoes - 1 kg;
• pork pulp - 0.25 kg;
• beef pulp - 0.25 kg;
• carrots - 150 g;
• onions - 150 g;
• chicken egg (only white can be used) - 2 pcs.;
• wheat flour - 100 g;
• bay leaf - 2 pcs.;
• allspice peas - 5 pcs.;
• breadcrumbs - 50 g;
• vegetable oil - how much will be needed;
• salt, ground black pepper - to taste.

Cooking method:

• Wash the potatoes well, make several punctures on each tuber with a knife, and place them in a saucepan. Fill with water and put on fire. When the water boils, add salt, peppercorns, bay leaves and cook until the tubers are soft enough - you can check their readiness with a knife.
• Drain the water and lightly dry the potatoes, leaving the pan with them on the stove for just a minute. Cool the potatoes and peel them.
• Pass through a meat grinder or turn into puree using a masher. Add eggs and two tablespoons of flour (the rest will be used for breading). Mix thoroughly.
• Wash the pork and beef, dry and cut into pieces. Alternating, turn through a meat grinder.
• Peel the carrots and grate them on a coarse grater.
• Peel the onion and finely chop.
• Heat the oil in a frying pan and put the minced meat in it, fry it for 10 minutes.
• Add chopped vegetables, salt and pepper to taste, fry for another 10 minutes.
• Transfer the minced meat to a bowl and mix with breadcrumbs.
• Form the mashed potatoes into round patties about the size of your palm, not too thin. Place a couple of small spoons of minced meat on each. Lifting the edges of the cakes, form zrazy, shaped like cutlets.
• Roll the zrazy in flour.
• Heat the oil in a frying pan and fry the zrazy in it on both sides for several minutes until golden brown.

Zrazy is served hot with sour cream or tomato sauce. Before serving, do not forget to remove excess oil by placing the zrazy on a napkin.

Potato zrazy with minced meat in the oven

• potatoes - 1 kg;
• minced meat - 0.4 kg;
• onions - 100 g;
• chicken eggs - 2 pcs.;
• wheat flour - 70 g;
• potato starch - 50 g;
• breadcrumbs - 100 g;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Peel and wash the potatoes. Place in a saucepan with water. Let it cook. Don't forget to add salt after the water boils.
• While the potatoes are cooking, prepare the filling. To do this, finely chop the peeled onion and place it in the minced meat. Add salt and pepper, stir. Fry the minced meat in a small amount of oil for 15–20 minutes until cooked.
• Drain the water in which the potatoes were boiled and cool slightly. Add eggs, starch, flour and turn everything into a homogeneous mass using a masher or a special mixer attachment.
• Pour breadcrumbs onto a cutting board and smooth out.
• Place a couple of tablespoons of mashed potatoes directly onto the breadcrumbs and smooth out to form a round cake.
• Place the mince in the center of the tortilla and bring the edges together over the mince to form a patty.
• Make the remaining zrazy in the same way.
• Grease a baking sheet with oil and place the zrazy on it. Grease them with oil on top.
• Preheat the oven to 180 degrees and place a baking sheet with zrazy in it for 20 minutes.

When preparing zraz from potatoes with minced meat in the oven, less oil is used than when frying in a frying pan, so their calorie content will be slightly lower. They taste just like fried ones.

Potato zrazy with minced meat and mushrooms

• potatoes - 1 kg;
• minced meat - 0.25 kg;
• fresh champignons - 0.25 kg;
• onions - 100 g;
• chicken eggs - 3 pcs.;
• garlic - 2 cloves;
• fresh herbs - 100 g;
• ground nutmeg - a pinch;
• salt, ground black pepper - to taste;
• wheat flour - how much will be needed;
• breadcrumbs - how much will be needed;
• ghee - how much will be needed.

Cooking method:

• Boil the potatoes and turn them into puree. Lightly salt and leave to cool.
• Wash the mushrooms and cut into small cubes.
• Chop the onion with a knife, after peeling it.
• Heat ghee in a frying pan, add onion and fry for a few minutes.
• Add mushrooms and minced meat to the onions. Fry them over low heat until excess moisture has evaporated from the pan.
• Finely chop the greens, add them to the minced meat along with salt and seasonings, stir.
• Add two eggs to the mashed potatoes and mix well. If necessary, thicken the puree with flour.
• Add the egg to the minced meat and mix. Add a spoonful of breadcrumbs and stir.
• After forming the mashed potatoes into flat cakes, fill them with minced meat. Seal the edges and shape into cutlets. Roll in breadcrumbs.
• Fry the zrazy in oil in a frying pan for 2-3 minutes on each side or bake in the oven for 15 minutes at 200 degrees.

Potato zrazy with mushrooms and minced meat turns out to be especially satisfying and aromatic. They go with any sauce, including mustard and horseradish. Sour cream also goes well with this dish.

If all housewives knew how easy it is to prepare potato zrazy, they would include this dish on the menu as often as possible.