The favorite dish of the housewives - potato zrazy with meat - has not lost its popularity for many years. No wonder: they are tasty, nourishing, and they prepare quickly and simply enough.
At the same time, zrazy is both a side dish and meat, which means that there is no need to wrestle with, inventing several dishes.
Zrazy potato with meat - general principles
Zrazy is made from potato “dough” and meat filling. For the test, boil the potatoes until tender, after it is crumpled, adding a little flour, eggs, salt, spices.
Meat is twisted in a meat grinder, fried. Additionally use onions, carrots, mushrooms, cabbage and other ingredients to taste. Also put all sorts of spices and salt.
From the prepared "dough" form a cake, put meat stuffing in the center, form zrazy in the form of cakes, cakes or any other shape as desired.
Prepared zrazy are breaded and cooked, roasted in a frying pan, baked in the oven or steamed.
1. Zrazy potato with meat
Ingredients:
• potatoes - 6 pcs .;
• pork fillet without fat - a small piece;
• a pair of onions;
• high-fat butter packaging;
• 2 eggs;
• a handful of flour;
• a bunch of dill;
• salt - 10 g;
• cooking oil - 50 ml;
• parsley - 1 bunch.
Preparation:
1. Peel the potatoes, wash them, cut them into medium slices, put in boiling water and boil until ready.
2. Wash the pork pulp, cut into pieces and grind, scrolling in a meat grinder.
3. Boiled potatoes ceiling, add a little potato broth, mix well until smooth.
4. Pour the flour into the mashed potatoes, add the eggs, fennel, salt, pepper, and stir everything again.
5. Peel the onions, cut them into small pieces and fry until golden brown.
6. Add minced meat to the onions in a pan and fry until ready.
7. Puree divided into small portions, each roll into balls. 8. Take all the balls one by one on the palm of the hand, flatten out a little, put meat and onion stuffing, form cutlets.
9. Formed zrazy roll in flour and fry in a pan in butter.
10. When serving, put zrazy on a portion of plates for 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 kilo of potatoes;
• chicken drumsticks - 3 pcs .;
• 2 bulbs;
• flour - 150 g;
• 1 egg;
• salt - pinch;
• butter - a small piece;
• olive oil - 50 ml;
• parsley - 5 leaves.
Preparation:
1. In a container with hot water, put thoroughly washed chicken legs, add salt, add onion and cook until ready.
2. Boil peeled potatoes until softened.
3. Mash cooked potatoes with a blender along with butter and egg. Mix to a uniform consistency and pour in flour, salt to taste, mix well, let cool.
4. Cut the remaining onion into cubes and fry in a pan, adding olive oil, until golden brown.
5. Remove the chicken legs from the pan, cool, separate the meat from the bones, grind the fillets through a meat grinder, mix with fried onions, add some salt if desired.
6. Puree divided into small portions, from each to make a cake, put the stuffing on top, form zrazy in the form of oblong meatballs, put in a steamer.
7. Pour water into the lower bowl of the double boiler, close the lid, boil for 20 minutes after boiling over moderate heat.
8. When serving on serving plates, put 2 zrazy, pour sour cream, sprinkle with chopped parsley leaves, put strained chicken broth, left after cooking of the legs, in a bowl.
3. Zrazy potato with meat in the oven
Ingredients:
• 8 medium potato tubers;
• 2 bulbs;
• ground crackers - 200 g;
• young beef pulp - a small piece;
• 1 egg;
• half a cup of flour;
• a small piece of natural butter; • 200 ml cooking oil;
• salt - pinch;
• 5 sprigs of dill.
Preparation:
1. Rinse the potatoes thoroughly, put into boiling water directly in the skin, salt a little and cook until softened.
2. Wash a piece of young beef, drain with napkins, grind through a meat grinder.
3. Peel and chop the onion in a blender, fry in a frying pan with a thick bottom, lay out the chopped meat, sprinkle with seasoning, salt, pepper and fry for 15 minutes with frequent stirring.
4. Make mashed potatoes, mix with egg, flour, butter, cool slightly.
5. Take a small amount of potato porridge on a palm, make a flat cake, put meat stuffing on top, form into a patty.
6. Zrazy roll in breadcrumbs, put on a sheet, put in a preheated oven for 25 minutes.
7. Serve on a flat plate, garnish with dill, you can pour with ketchup.
4. Zrazy potato with meat and mushrooms
Ingredients:
• 5 fresh boletus;
• 700 g of potatoes;
• a pair of onions;
• 1 carrot;
• a piece of butter;
• veal pulp - a small piece;
• 1 egg;
• 15 g of salt and allspice pepper powder.
Preparation:
1. Peel the potatoes, wash and boil them in lightly salted water until softened.
2. Boletus clean, rinse, cut into cubes, fry in butter for about ten minutes.
3. Make minced meat.
4. Peel the carrots and onions into cubes, fry a little, put the minced meat to them, mix thoroughly, put the celery mushrooms, fry for a few more minutes, cool.
5. Make mashed boiled potatoes, mix it with egg, flour, cool.
6. Make small flat cakes from potato gruel right on your palms, stuff with minced meat with onions, form zrazy.
7. Sprinkle each prepared product with flour, put in hot oil in a frying pan and fry until golden brown, turning it from one side to another.
8. Serve on a flat plate, watering with sour cream sauce, decorate with greens.
5. Zrazy potato 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;
• lettuce greens - 2 leaves;
• 15 g of allspice and salt.
Preparation:
1. Mash the cooked potatoes into a puree mass, cool completely.
2. Chopped garlic a little fry in butter.
3. Put the minced meat in the pan to the garlic, fry until ready.
4. Finely chop greens of onion and cabbage, put to the mince, fry for a few minutes, pour in soy sauce, mix well, then 2 minutes.
5. Mix potato mash with meat, cool slightly.
6. Make small patties the size of a goose egg from cooked mince, sprinkle with flour, roll in a beaten egg, sprinkle with ground breadcrumbs, fry in a large amount of butter until golden brown.
7. Put fried zrazy on a paper towel to drain excess oil and fat.
8. When serving, put on 2 pieces on plates, laid with lettuce leaves, next to put in a bowl any sauce.
6. Zrazy potato with Hong Kong meat
Ingredients:
• potatoes - 5 pcs .;
• minced pork - a small cup;
• soy “Kikkoman” sauce - 30 ml;
• 1 egg;
• onions - 2 heads;
• 4 green onion stalks;
• 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 - 5 pods.
Preparation:
1. Boil the potatoes, make mashed potatoes, add a little sugar, pepper, salt, add a little cornstarch, mix well, cool.
2. Pour soy sauce, dessert wine into minced meat, pour in some sugar, the remaining cornstarch, pour in some water, mix well.
3. Add sesame oil to the mince, stir again, close with a clean cloth and leave for a few minutes in the refrigerator.
4. Shallots cut into cubes, fry in butter until softened. 5. Put the minced meat on the pan to the fried onions, stir fry for a few minutes.
6. Put the potato gruel into the mince, pour in a beaten egg, chopped cilantro and green onion feathers, mix thoroughly.
7. Moisten hands with water and divide prepared mince into small balls, form chops, sprinkle with breadcrumbs on both sides.
8. Put the semi-finished products in a hot frying pan and fry in butter until light brown crust.
9. Place the fried zrazy on a flat dish, put the pod of hot pepper on top, put the “Kikkoman” sauce in a separate bowl.
Zrazy potato with meat - tricks and useful tips
• Potatoes with a high starch content are ideal for snacks. It is best to use tubers of the same grade and size, so they will brew at the same time. If the potato is not starchy enough, boil it in a uniform, then clean it, remember and mix it with other components of the “dough”, so the zrazy will not fall apart during 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 hands if you periodically dip your palms in water.
• In order for zrazy to be thoroughly fried and to have equally beautiful ruddy color on all sides, fry them in well-warmed oil.
• Zrazy will have a crispy golden crust, if you brery them in breadcrumbs, flour or flakes before frying.
• Serve zrazy can, both hot and cold. Usually they do not serve a side dish; a supplement can be fresh or pickled, salted vegetables, greens, sauces.
