Potato zrazy with meat - an ideal dish for snacking. Recipes potato zraz with meat: in the oven and in the pan

Potato zrazy with meat - an ideal dish for snacking. Recipes potato zraz with meat: in the oven and in the pan

Zrazy is something like a patty or burgers with filling inside.

Originally, zrazy were cooked exclusively from ground beef.

They made a small tortilla out of it, in the center of which they laid out the stuffing.

Then they formed a patty and fried it in vegetable oil.

Today, potato zrazy with meat are very popular.

Here we will talk about them today.

Potato zrazy with meat - the basic principles of cooking

Zrazy great for lunch snack. They can be prepared with a variety of fillings. Prepare them in two ways - baking in the oven or frying in a frying pan.

For potato zraz with meat prepare the dough based on mashed potatoes. Peeled potatoes are boiled in lightly salted water and mashed it in mashed potatoes. Then add to it eggs, flour and knead the dough. It should not be too steep, but not liquid. They take a little dough, form a small cake from it, in the center of which they put the filling. Then wrap the stuffing in the dough so that it turns out “cutlet”.

For the filling take pork, chicken or ground beef. You can use a mixed product. It is fried with onions until tender and seasoned with spices.

For a change in finely add finely chopped boiled egg or cheese. Also, minced meat can be fried with cabbage, mushrooms or other vegetables.

Prepared zrazy are breaded in breadcrumbs and fried in well heated butter or baked in the oven.

Potato zrazy with meat served with sour cream or sauce based on it.

Recipe 1. Potato zrazy with meat


12 potatoes;


200 ml of refined sunflower oil;

350 grams of minced pork;

80 g flour;

100 g breadcrumbs;

a pinch of black pepper;

half carrot;

15 g of salt;


Method of preparation

1. Pork mince put in a preheated pan with butter and fry, stirring constantly, until the meat is lighter.

2. To the minced meat add peeled and chopped onion, salt and pepper.

3. Peel the carrot and grate finely. Put in stuffing. Stir and continue to fry the meat with vegetables until tender. Put the filling in a bowl and cool completely. 4. Cut the peeled potatoes into large chunks and fold into a large saucepan, pour over the vegetable with purified water, salt and put on the fire. Cook over low heat until soft.

5. Drain the water from the boiled potatoes and cool for five minutes. Beat a raw egg and mash the potatoes with the egg in a uniform, smooth mash. Add flour and knead the dough. It should be tight enough.

6. Make small cakes from potato dough. Put the stuffing in the middle and form an oval-shaped zraz. Roll zrazy in breadcrumbs and fry on both sides until golden brown. Serve warm or hot with sour cream.

Recipe 2. Potato zrazy with meat in the oven


ten potatoes;


two egg yolks;

black pepper;

400 g boiled pork;

30 grams of flour;


30 grams of starch.

Method of preparation

1. Boil peeled potatoes and a piece of pork until cooked in a separate dish. Drain broth and water from potatoes and meat and cool. Then pass them through a meat grinder separately.

2. Peel the onion, chop it into small cubes and fry in oil until soft. Add fried onion to the meat, salt it, pepper and mix well.

3. In the potato add egg yolks, flour and starch. Knead the dough. The consistency of it should be elastic and slightly stick to the hands.

4. Take a little dough with wet hands and make a cake. Put a little meat filling in the center and close the edges. Spread zrazy in preheated oil and fry on both sides until light brown.

5. Cover the baking sheet with parchment. Spread fried zrazy on a baking sheet. Then send them to the oven, preheated to 180C for 20 minutes. Serve zrazy hot with sour cream.

Recipe 3. Potato zrazy with meat and mushrooms


kg of potatoes;


Half a kilo of ground beef;


300 g of mushrooms;

vegetable oil;

three eggs;


onion head;

100 g of fresh greens.

Method of preparation

1. Peel the potatoes, wash them well, pour in drinking water, lightly salt and boil until soft.

2. Wipe the mushrooms with a wet towel and cut into small pieces. Peeled onion finely chop. Grind greens in the same way as onions. 3. Put mushrooms in a preheated pan with butter, add half of the onions to them and fry all together until golden brown.

4. Add the other half of the onion to the mince, here also send finely chopped greens and pour in some water. Salt, pepper and mix well. Combine minced meat with mushrooms and mix again.

5. Drain the boiled potatoes with water, drive two eggs and mash it. Salt, add spices and mix.

6. In a separate bowl, beat an egg. Wet hands to take a little mashed potatoes, make a cake from it and put the stuffing in the center. Connect the edges and form an oval zrazu.

7. Prepared zrazy dip in a beaten egg and roll in breadcrumbs. Fry zrazy from both sides to ruddy in hot oil. Serve with sauce or sour cream.

Recipe 4. Potato zrazy with meat and cheese


kg of potatoes;

100 grams of cheese;

80 g of flour;

pinch of Provencal herbs;

two yolks;


50 g butter;

lean oil;

half a pound of minced pork;


two onions;

black pepper;

half a cup of red wine.

Method of preparation

1. Peel and finely chop the onion. Heat a small amount of vegetable oil in a frying pan and fry minced meat with onions in it until the meat is lighter. Salt, pepper and season with Provencal herbs, pour in the wine, stir and simmer until all the liquid has evaporated.

2. Cut the cheese into small pieces. Mince put in a deep bowl, cool it completely, and add the cheese. Mix everything well.

3. Boil peeled potatoes in lightly salted water. Then drain the water and leave it for ten minutes to drain. Add yolks, butter and mash well. Add flour and knead the dough.

4. Make a cake from potato dough. In the center, put the stuffing and close up the edges. Form an oval zrazu. Prepared zrazy roll in flour and fry until ruddy in hot oil. Put the ready zrazy on a plate and pour sour cream.

Recipe 5. Potato zrazy with meat and cabbage


three kg of potatoes;


minced meat - 250 g;

black and allspice;

cabbage - half a kilo; oregano;

two onions;

lard fresh;

vegetable oil - 30 ml.

Method of preparation

1. Clean and clean the potatoes. The third part is boiled until soft in lightly salted water, and the rest is finely three. Grated potatoes lay in cheesecloth and squeeze well. Drain from boiled potatoes water and pass it through a meat grinder. Mix boiled and grated potatoes.

2. Put the minced meat in a pre-heated pan, add a little oil, and fry until the meat changes color. Shred cabbage and add to the pan, stir and simmer all together until the cabbage is soft. Turn off the fire and completely cool the meat with cabbage. Then skip everything through a meat grinder.

3. Fry chopped onion in a separate pan and add it to the filling. Salt, season with oregano, black pepper and allspice and knead.

4. Make cakes from potato dough, put the stuffing in the middle and form oval zrazy. Then we roll them down into flour and dip them into boiling, slightly salted water. Cook until floating.

5. Fat cut into small cubes and melt fat from it. Put ready zrazy on plates and pour fat with cracklings.

Potato zrazy with meat - tips and tricks

  • To make the dough for zraz more elastic, boil the potatoes in uniforms. So, in it more starch will remain.
  • Breast zrazy in flour or breadcrumbs to create a delicious, crisp crust.
  • Add flour and eggs only to slightly cooled mashed potatoes so that the egg does not curdle and the flour does not darken.
  • Fry zrazy with a minimum amount of oil.
  • To keep the dough from sticking to your hands, moisten your palms with water.
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