Potato zrazy is a dish of Belarusian cuisine, which is a potato burgers stuffed with liver pate or minced meat. In this recipe, I specially prepared a quick chicken liver pate for the filling, but you can replace it with pork or beef liver pâté.
If you have mashed potatoes in the fridge, spare no time and make zrazy, make them sour cream sauce with green onions, you get an incredibly tasty dish.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for cooking potato zraz with chicken liver:
- 250 g chicken liver;
- onion head;
- 2-3 cloves of garlic;
- big red tomato;
- 500 g of potatoes;
- chicken egg;
- 60 g wheat flour (approximately);
- green onions, salt, olive oil.
Method of cooking potato zraz with chicken liver
Making quick chicken liver pate. To begin with, my liver, cut into large pieces, marinate in a mixture of salt and sweet red pepper for several minutes.
Then fry in well-heated olive oil, add finely chopped onion, garlic, sliced into thin slices, and finely chopped tomato without the peel. Simmer everything together until ready for about 7 minutes. It is not necessary to cover the pan with a lid, the moisture should evaporate, this will make the taste of the pate saturated.
Grind the cooled mass in a food processor to a state of smooth mashed potatoes, or skip twice through a meat grinder, the consistency of liver pate will be similar.
Cut the peeled potatoes into round thick slices, boil until done, drain the water, skip the potatoes through a press, or knead with a grinder. Add to the cooled mashed raw egg, about two tablespoons of wheat flour and salt to taste, knead the dough. Try not to add a lot of flour to the dough, it makes the patties viscous. The amount of flour largely depends on the starch content of the potato, so pour it gradually, in small portions, until the dough is thick.
Liberally sprinkle with flour a cutting board, put thick cakes of potato dough, the size of a woman's palm, on a layer of flour, a layer of liver pate on them.
Gently close up the edges of the cakes, so that the liver remains in the middle, it is convenient to do it in the palm of your hand, but be sure to powder your hands with flour so that the potatoes do not stick. We roll the cutlets in flour from all sides, it kind of seals the products and a crisp crust is formed during frying.
Heat up olive or other vegetable oil for frying, prepare zrazy for 5 minutes on each side until golden-brown crust is formed. All the ingredients of the dough and the filling are almost ready, so there is no need to keep the dish on the stove for a long time.
Serve zrazy to the table with vegetables, sour cream sauce or ketchup, and fresh greens. Enjoy your meal!
Finally, the recipe for summer sour cream sauce - grind dill from the garden bed in a mortar to make green juice stand out, add finely chopped cloves of young garlic and salt. Mix mashed butter with sour cream and pour hot potato patties. Enjoy your meal!
