Potato zrazy with minced meat, recipes in the oven and in a frying pan

Hello, dear readers! Today we continue the theme of potato dishes. We have recently prepared the most delicious potato recipes up our sleeves. We also already know how to bake roast chicken in pots. And today we will look at the best recipes for zraz with minced meat!

Often after holidays or family dinners there is puree leftover, and the next day no one wants to eat it, because it sticks together in one piece and does not look appetizing. So, this is the best moment to prepare zraz. It is from yesterday's potatoes that the most fried and juicy cutlets are obtained.

Zrazy are filled with various fillings, it can be minced meat, mushrooms, vegetables and so on. Today we are doing it with meat filling, and in the next article we will deal with all the other variety of fillings. This dish is very economical and easy to prepare. It always turns out very tasty!

There are countless recipes. Today we have prepared for you 3 step-by-step recipes with photos. Also, according to tradition, we will consider two video recipes. Choose any, and eventually try each! Experiment with the ingredients in the composition, adjust the spices to taste. We begin!

Potato zrazy with minced meat according to the classic recipe

Potato zrazy is prepared from fresh, finely grated or boiled potatoes. But in the classic recipe for the tender “vegetable dough”, it is boiled, peeled tubers, ground to a puree, that are used.

To get the most juicy and tasty filling, it is advisable to take mixed minced meat and fry it with onions.

Ingredients:

Potatoes – 800 gr.
Water – 2-2.5 l.
Minced meat – 200 gr.
Breadcrumbs – 5 tbsp. l.
Onion, fresh chicken egg - 1 pc.
Flour, sunflower oil - 2-3 tbsp. l.
Butter – 1 tbsp. l.
Ground black pepper, salt - to taste.

Preparation:

1. Rinse the tubers well, remove the skin from them, chop them into equal pieces so that they cook evenly and quickly. Place the slices into a saucepan and add water. Bring to a boil and cook until the potatoes can be easily pierced with a fork. During the process, it is advisable to add salt to taste so that later the puree does not turn out bland.

2. While the base for the zraz is being cooked, it’s time to start preparing the filling. Take a medium-sized onion, first peel it, and then chop it into centimeter cubes with a knife. Immediately send to sauté for 2-3 minutes in heated sunflower oil (2 tbsp. L.).

3. Place the mixed minced meat there, breaking it up and mixing it with a spatula, and simmer until the filling is completely cooked through. Don't forget to season with ground pepper and salt. Your favorite meat spices are also suitable for flavor.

4. When the potatoes are ready, drain the water and let them cool slightly. 10 minutes will be enough for the cutting to remain hot, but not to “cook” the ingredients that should be added. Add butter, beat in egg. Without hesitation, immediately stir thoroughly with an iron or wooden masher.

5. Add a couple of tablespoons of flour and knead the potato mixture until it becomes a homogeneous smooth puree dough. Let it cool a little more so that your hands don’t get hot and it’s comfortable to sculpt neat plastic patterns.

6. After slightly moistening your hands in water, form flat cakes, placing 1-2 tablespoons of meat filling in the center. Next, fold in the loose edges and give them the shape of cutlets.

7. To make the zrazy better hold its shape and look more interesting, roll them in breading. Place on a baking sheet greased with the remaining sunflower oil or in a baking dish, put in the oven for 20-30 minutes so that the pieces are well browned and the potato dough is baked at 180 degrees.

Also, no one is stopping you from cooking the same zrazy not in the oven, but frying it for 3-4 minutes on each side in a frying pan with oil.

8. You can serve your favorite sauce, sour cream or ketchup with the ready-made hot zrazas. They will also harmonize well with any salad, sliced vegetables or pickled cucumbers and tomatoes.

Bon appetit!

Zrazy from raw potatoes with minced fish

Not quite a traditional recipe, but a very tasty result, because... Fish in any form goes perfectly with potatoes. It is prepared not from the usual soft puree, but from the product in its raw form.

Ingredients

potatoes – 1 kg
premium flour – 100 g
eggs – 4 pcs.
canned fish (saury, pink salmon, herring, mackerel) – 1 pc. (380-400 g)
white onion – 1 pc.
garlic – 2 cloves.
fresh dill – 1 bunch
creamy butter – 50 g
breadcrumbs – 150 g
refined vegetable oil – 20 ml

Cooking recipe step by step:

Wash the potatoes, peel them, rinse them again. Grate so finely that the mass is close in consistency to dough. Squeeze out the potato mixture. Drain all liquid.
Add raw egg, salt, spices and crushed garlic cloves. To stir thoroughly.
Boil 2 hard-boiled eggs for 7 minutes. Cool in running water.
Open the can, remove the fish, remove the bones from the backbone and mash into a mass using a fork.
Chop the boiled eggs and mix with fish and chopped herbs. Add some salt.
Distribute the potato preparation on a gauze cloth, forming flat cakes from potatoes of the same size. Place 2 teaspoons of minced fish in the middle of each. Using the edge of the fabric, tuck the flatbreads, turning them into cutlets.
Carefully roll the zrazy in breadcrumbs, first dipping the cutlet into the beaten egg in a bowl.
Place in a frying pan with oil. When frying, put a little butter on top of each one. Fry each side for 3-4 minutes on maximum setting.

How to cook potato zrazy stuffed with minced meat and cheese

Fried minced meat in itself is very tasty, but if you add a hint of cheese to it, the aroma of the dish will become even more interesting.

But with delicate chips you should definitely combine it when it has cooled down, so that it melts only inside the potato shells. Otherwise, the filling will form a hard lump and the “surprise cutlets” will no longer turn out so tender and juicy.

But I recommend preparing the potato dough in a slightly unusual way: with fried onions and semolina.

Ingredients:

Minced pork and beef, cheese – 200 g each.
Potatoes – 10 pcs.
Fresh egg – 3 pcs.
Onion – 2 pcs.
Semolina – ½ cup.
Sunflower oil – 3 tbsp. l.
Flour – 2-3 tbsp. l.
Butter – 1-2 tbsp. l.
Ground pepper, salt, dill - to taste.

Preparation:

1. Chop the onions into small pieces and fry in sunflower oil until translucent. Then put half of the roast in a plate. Add the minced meat to the remaining portion in the pan and, stirring occasionally, fry together until cooked. Pepper and be sure to add salt. For flavor, you can add a little paprika and dry dill. Cool the prepared onion-meat mince to room temperature.

2. Pass a piece of cheese through a grater to form large shavings. Pour it into the cooled minced meat and mix.

The meat must be cooled so that the curls do not melt

3. At the same time, you can have time to boil large potatoes cut into halves or quarters in salted water until fully cooked. Drain the liquid from it and also cool slightly, but to such a state that it is almost bearable to touch with your finger.

4. Crush the hot potatoes and pour the previously sautéed onions and semolina into it. Beat the eggs in there, add dried dill with your favorite spices and immediately mix everything into a single mass. Let stand for 15 minutes until the cereal softens, then mash again with a masher.

5. Take 2-3 tablespoons of plastic potato dough and shape it into a flat cake with your hands. Place a mound of cheese and meat filling in the center, pinching it like a pie, and shape it into a neat cutlet. Instead of breading, you can use flour - just roll the workpiece in it.

6. Grease a baking dish with butter and place potato slices. Place in an oven preheated to 180 degrees for 25-35 minutes to brown well.

Best served with sour cream or vegetable salad similar to okroshka.

Bon appetit!

Cooking options

The neutral taste allows this product to go well with meat, fish, poultry, vegetables, mushrooms or cereals.

You can experiment with the cooking method using an oven, frying pan, slow cooker, steamer and other kitchen utensils. Pay attention to the variety of recipes: every time you can get a new dish to your taste.

Recipe for potatoes with minced meat and mushrooms

To prepare 500 g of root vegetables, you need to make a puree with the addition of one egg and 50 g of flour. Soak 50 g of dried mushrooms, boil until tender, chop finely. Chop one onion, fry until golden brown with mushrooms, a pinch of salt, pepper, and a mixture of Provençal herbs.

Stuff the potatoes with mushrooms, dip the semi-finished pieces in flour, beaten egg, again in flour and fry until tender. Place in a fireproof dish and bake for 12-15 minutes in the oven at 175 degrees. Serve with sour cream.

Savory treat with cheese

Prepare mashed potatoes from 1 kg of potatoes. Fry one carrot grated on a coarse grater along with one chopped onion with the addition of 700 g of minced beef until cooked. Add 150 g of grated cheese to the filling, add salt and pepper, and mix the ingredients. Fill them with a mixture of cheese and fry them in breading.

Potato zrazy with minced meat and boiled egg

For this recipe, add a few hard-boiled and finely chopped chicken eggs to the prepared filling of fried minced meat and onions. Prepare mashed potatoes the way you like, most importantly – without lumps.

To prevent the base from sticking to your hands, moisten your palms with sunflower oil. Wrap small portions of potato dough around the filling, form into pieces and fry in a hot frying pan until crusty.

Tender zrazy with meat and mushroom sauce

A version of this dish involves preparing the filling not from minced meat, but from boiled minced meat. To it you need to add fried onions and carrots, mix with spices.

We prepare the dough and breading according to the classic recipe. Best served with mushroom sauce. To prepare it, fry 200 g of finely chopped fresh porcini mushrooms in butter with the addition of spices for 8–10 minutes.

Pour in 300 g of heavy cream with a pinch of nutmeg, simmer over low heat until thickened. Remember to stir the sauce frequently.

How to cook a dish in the oven

The dish cooked in the oven turns out juicy. It is better to bake already fried potato pies. To do this, place the finished product in a fireproof dish or roasting pan, pour in 50–75 ml of boiled water or broth, and add a bay leaf.

Cover the container with foil, previously cut in several places, to allow steam to escape. Bake the treat in an oven preheated to 175 degrees until all the water has evaporated.

Recipe for making zraz from potatoes in a slow cooker

It’s convenient that in a slow cooker you can fry the delicacy and immediately simmer them. For frying, use the “Frying” or “Baking” mode, and for stewing the dish, use the “Porridge”, “Simmering” or “Warming” program for 45–55 minutes.

Dietary zrazy in a double boiler

This cooking option is suitable for preparing a treat for a child or a person on a diet. The calorie content of the product will be minimal if instead of wheat flour in the recipe you use rice flour or potato starch, and do not fry the minced meat, but simmer it with the addition of tomato paste.

Please note that the cooking time in a double boiler will depend on the model of the kitchen appliance. There is no need to bread it in flour, egg and breadcrumbs - the crust on the dough will form on its own from the action of steam, but will be tender and brittle.

Delicious potato zrazy with minced meat and mushrooms

Perhaps the most common are meat zrazy stuffed with fried mushrooms. So why not place this ideal combination - minced meat with forest beauties - inside potato cutlets?

By the way, vegetable dough is best prepared from tubers boiled not just in salted water, but flavored with onions and bay leaves.

This delicacy will turn out to be not only tasty, but also quite filling. And the aroma of this hot dish will certainly gather all household members in the kitchen even while baking in the oven!

Ingredients:

Potatoes – 500 gr.
Mushrooms, minced meat – 250 g each.
Flour – 70 gr.
Water – 1.5-2 l.
Onion, egg - 2 pcs.
Breadcrumbs – 100 gr.
Sunflower oil – 3-4 tbsp. l
Bay leaf – 2 pcs.
Ground black pepper, salt - to taste.

Preparation:

1. Cut the peeled potatoes into large pieces of equal thickness. Pour into a saucepan and add a medium-sized peeled onion there. Fill with water, add bay leaves. Lightly salt it and put it on the stove. Boil until tender, remove the onions and seasonings, and then drain the broth.

2. Crush the boiled pieces. Add flour, a pinch of ground pepper, if required, a little salt. Mix well. Beat in 1 egg and beat very quickly until the potato mixture is smooth.

3. Chop the second onion into cubes and pour into a frying pan with oil (2-3 tbsp.), Lightly fry. Meanwhile, chop the mushrooms and immediately add them to the previous ingredient. After 5-8 minutes, add the minced meat, stirring occasionally, fry for another 15 minutes until cooked. To enhance the taste, be sure to add salt and pepper.

4. When the finished potato dough is comfortable to hold in your hands and does not burn you, start forming the dough. Take a piece and mash it into a circle. Fill it with the meat-mushroom mixture and shape it into an oblong cutlet.

5. Beat the second egg - this will be lezon. Dip each piece into it and immediately roll in breading. If you like a crispier layer, then after 5 minutes you can repeat this procedure to make the bread crust thicker.

6. All that remains is to preheat the oven to 180-190 degrees and bake the zrazy on a greased baking sheet until a beautiful golden brown crust appears (20-25 minutes).

A good addition to this masterpiece would be your favorite sauce, meat broth gravy or vegetables.

Bon appetit!

How to cook potato zrazy with minced meat in the oven

Most often, zrazy is fried in oil. It is certainly very tasty, but not very healthy! For those who are watching their figure and proper nutrition, I found a recipe right in the oven. Per 100 grams of this yummy there are only 140 Kcal. They also turn out very tasty and filling. A great option for dinner for the whole family, and you don’t have to stand at the stove turning over each item in the pan. And to prevent them from turning out pale, they need to be brushed with egg before putting them in the oven. It even looks very appetizing, I just want to try it!

To prepare you will need:

Potatoes - 800 gr.
Egg - 1 pc.
Minced meat - 300 gr.
Butter - 50 gr.
Onion - 1 pc.
Carrots - 1 pc.
Peppercorns - 6 pcs.
Allspice - 2 peas.
Bay leaf - 2 pcs.
Ground pepper - 1/2 tsp.
Ground nutmeg 1/2 tsp.
Coriander 1/2 tsp.
Vegetable oil - 70 ml.

For the sauce

Sour cream - 200 ml.
Dill - a couple of sprigs
Salt to taste

A detailed recipe awaits you in the video:

Bon appetit!

Baked potato zrazy with egg and minced meat

Quite interesting potato zrazy is made with minced meat and a boiled egg. It can, of course, be cut into halves or quarters and wrapped first in twisted meat and then in vegetable dough. However, it will be much more tender and tastier if it is chopped into cubes and combined with fried pork, beef or chicken filling. Here the choice is yours.

Ingredients:

Potatoes – 500 gr.
Minced meat – 200 gr.
Breadcrumbs – 50 gr.
Butter – 30 gr.
Boiled egg – 3 pcs.
Raw egg, onion - 1 pc.
Sunflower oil – 1-2 tbsp. l.
Flour – 1 tbsp. l. + for deboning.
Salt, ground pepper, spices, herbs - to taste.

Preparation:

1. As in previous recipes, potatoes must be peeled, chopped, and then boiled in salty water, which must then be drained. To begin with, one butter will be enough. Mash with a masher to make a puree. Let it cool.

2. To thicken the base, add flour and break a fresh egg. Mix everything well to form an elastic potato dough.

3. To make the minced meat juicier and at the same time not be immediately raw inside, it should be prepared. Chop the onion into centimeter cubes and saute until half cooked in sunflower oil (2-3 tbsp.). Then combine with minced meat.

4. Salt the minced meat with onions, pepper, fry until fully cooked over medium heat, and then cool. The main thing is not to overdry it! It should brown slightly and remain tender and crumbly.

5. Chop the pre-boiled eggs into centimeter-thick cubes. Pour into roast meat and mix well. Prepare round cakes from potato dough, fill them with filling and shape them into zraz.

You can cut it into slices or chop it with a grater and leave it separately, and then just spoon it on top of the minced meat. In the final form, they will be wrapped in two layers: first in a minced meat shell, and then in potatoes.

6. To give the finished, dense appearance of the cutlets, it is advisable to lightly roll them in flour. Pour sunflower oil into a cast-iron frying pan, dip the workpiece in it on both sides and place in the oven directly in the same pan in an oven preheated to 190 degrees for 20-25 minutes.

If you don’t have that much time and want a slightly crispier crust, then you can cook the zrazy on the stove, just fry it well for 3-5 minutes from each barrel.

It’s better to put it on the table while it’s still hot. Instead of a side dish, it’s quite tasty with sauerkraut, as well as horseradish.

Bon appetit!

Video on how to cook potato zrazy with meat

You can see how easy and simple it is to prepare zrazy from potatoes and meat by watching this detailed video recipe. When eaten, they simply melt in your mouth.

Ingredients:

Potatoes - 6-8 pcs.
Onion - 1-2 pcs.
Minced meat - 500 gr
Flour - 4 tablespoons
Egg - 1 pc.
Butter - 20 g
Salt, pepper - to taste

I think that now any housewife, even who has never cooked zrazy, can now easily cope with this dish and delight her family members with an incredibly tasty dinner.

Juicy zrazy from mashed potatoes with cabbage and minced meat

What else besides onions can make the meat filling incredibly rich and juicy? Of course, white cabbage! It will add additional softness. And to kill its taste, it is advisable to fry the minced meat with onions and carrots. You can acidify it a little with tomato paste, but this is not for everyone.

The main thing is to evaporate excess moisture from the cabbage-meat mixture so that the cutlets do not leak and fall apart. And in potato dough, do not overdo it with flour so that the vegetable shell remains tender and soft.

Ingredients:

Potatoes – 800 gr.
White cabbage, minced meat – 300 gr.
Carrots, onions, eggs - 1 pc.
Sunflower oil, breadcrumbs - 3-4 tbsp. l.
Flour – 1-2 tbsp. l.
Ground pepper, salt - to taste.

Preparation:

1. Peel the potatoes and cut them into equal large pieces. Then add water, add salt and boil until soft. Drain the liquid and let the pieces cool slightly.

2. Mash with a masher until smooth and puree-like. Depending on the type of potato, add 1 or 2 tablespoons of flour. Add fresh egg, mix thoroughly until smooth.

3. Chop the peeled vegetables: cut the onion into cubes a little less than a centimeter thick, and it is best to turn the carrots into strips using a medium grater. Saute them for about 5 minutes in sunflower oil, and then add minced meat to them and, stirring, fry for about 8 minutes.

If desired, you can add dill or parsley

4. Meanwhile, chop the white cabbage beauty into strips and pour it onto the floor of the prepared meat and vegetable mixture. Season with pepper and salt. Stirring occasionally, simmer covered for a quarter to a third of an hour. It is important that the cabbage becomes soft.

During the frying process, do not add water under any circumstances so that almost all of the excess juice evaporates.

5. Form zrazy using usual movements: spread filling in equal quantities onto round pieces of potato dough, then pinch them like pies and turn them into a whole cutlet using patting movements. Roll in breadcrumbs.

6. Grease the mold, cast iron frying pan or baking sheet with oil and place the zrazy on it. Bake for a third of an hour in the oven at 200 degrees. During this process, you can turn the cutlets over once so that they are browned on both sides.

This interesting delicacy can be eaten either on its own or used instead of bread for first courses.

Bon appetit!

A very tasty recipe for zraz with potatoes and minced turkey with the addition of mushrooms

Let's add variety to the recipe. Let's take turkey meat and make minced meat from it. Add mushrooms and prepare delicious zrazy. Treat your loved ones to a delicious lunch.

Ingredients:

Potatoes – 14 pcs. or 1 kg.
Champignons – 300g.
Turkey fillet – 400g. (can be replaced with chicken fillet)
Onions – 2 pcs.
Egg – 2 pcs.
Flour - 2-3 tbsp. for potato dough
Flour – 1 tbsp. for breading
Vegetable oil - for frying
Salt and pepper - to taste
Sour cream or mayonnaise - for serving the finished dish

1. Boil jacket potatoes in a saucepan. Peel the mushroom caps from the film and chop them finely.

2. Finely chop the onion. Fry the turkey fillet on both sides over high heat, then reduce the heat, close the lid and cook for 2-3 minutes. Remove the meat from the pan and then fry the mushrooms. When all the water has evaporated from them, add the onions and continue to fry everything together until the onions are golden brown.

Stir constantly to prevent anything from burning.

3. Drain the water from the potatoes and peel off the thin skins. Scroll through a meat grinder.

4. Grind the turkey fillet through a meat grinder.

5. Mix together turkey, mushrooms and onions. Add salt, pepper and mix well. The filling is ready.

6. Add eggs, flour, salt to the potatoes and knead the dough with your hands.

7. Form zrazy. Wet your hands with water. Take some potato dough, shape it into a flatbread, place the filling in the center, bring the edges together and form an oval patty. Roll in flour. Fry on both sides for one minute.

Serve hot as a separate dish.

Bon appetit!

Potato zrazy with minced meat and mushroom sauce

If you want potato zrazy to act as a second course, which combines meat and a side dish at the same time, then you should prepare a special gravy for them.

What goes best with potatoes and meat? That's right - mushrooms! But we won’t put them inside our culinary masterpieces. It’s better to prepare a gorgeous sauce based on them.

You can use any minced meat, but I recommend chicken. The filling from it is softer, and, therefore, the zrazy will be very tender.

Ingredients:

Potatoes – 10 pcs.
Minced chicken – 300 gr.
Onion – 2 pcs.
Milk – ½ cup.
Raw egg – 2 pcs.
Mushrooms, butter – 100 g each.
Sour cream, breadcrumbs - 4 tbsp. l.
Flour, semolina, sunflower oil - 1.5 tbsp. l.
Pepper, salt, herbs - to taste.

Preparation:

1. First, you should prepare the potato dough. To do this, boil the peeled tubers, cut into pieces, in salted water. After getting rid of the liquid, mash the contents of the pan and add flour and eggs to the still hot mass. Immediately quickly beat the mixture until smooth, so that the whites and yolks do not have time to brew. Set aside for now to allow the base to cool.

2. While the dough is cooling, you can make the sauce. Chop the peeled onion and mushrooms and fry in butter until tender. This may take a third of an hour.

3. To make the gravy something similar to Bechamel, you can use its same cooking principle. In a dry, clean frying pan, brown the flour. Then pour it into the butter-mushroom mixture and mix well. Pour in the milk and let this liquid mixture boil. Then reduce the gas to minimum and let it simmer for 3-4 minutes. Season with salt, pepper and sour cream. As soon as the sauce boils again, turn off the stove. Leave the mushroom mixture to brew and absorb the creamy aroma.

4. Grate the second small onion on a fine grater and combine with minced chicken. Pepper, add salt, add semolina and mix thoroughly. Make identical koloboks from the prepared filling mixture and then flatten them slightly to make it easier to make zrazy.

5. Form the potato dough into flat cakes slightly larger than your palm and place the meat rounds in the center. Fold the edges overlapping and pat to give the appearance of plump cutlets.

6. To make the zrazy slightly crispy, it is advisable to roll them in breading, which will create a thin bread crust. You can do it in flour, but the effect will be slightly different.

7. Coat a baking dish with sunflower oil and place the pieces in it. Place in a preheated oven for half an hour and brown at 180 degrees. During this time, the chicken core should be completely baked.

You can also fry the tasty morsels in a frying pan, which will speed up the cooking process by at least 3 times.

When serving in a portioned plate, pour the prepared hot zrazy with aromatic hot mushroom sauce and garnish with herbs.

Bon appetit!

What products are best to choose for potato zraz?

How tasty the finished dish will be depends largely on the quality of the products used. The type of potato plays a big role: choose mealy, middle-aged white tubers, as for regular mashed potatoes.

You can prepare the base for the treat in any way: boil the potatoes in water or steam, bake them in their skins or peel them in the oven.

In order for the cutlets to keep their shape, flour and eggs are added to the crushed potatoes. Do not overdo it with the amount of these ingredients - 1-2 egg yolks and a few tablespoons of flour are enough. Otherwise, you will end up with either a too liquid mass that will not hold the filling, or a very hard, tasteless dough.

For minced meat, use lean meat (beef, veal) or poultry (chicken, turkey). If you want juiciness, add 10 g of butter to the filling. It is important that the minced meat is already prepared - fried or boiled, because when frying in a frying pan it will not have time to cook and will be raw.

Eggs and flour, breadcrumbs or a mixture of flour and starch are suitable as breading. When frying, it is better to replace vegetable oil with olive oil - it will be healthier, but the taste will be more pleasant for a dish cooked in butter or ghee.

Video recipe for making potato cutlets with minced meat in a slow cooker

In addition to minced meat, potato zrazy can also be filled with minced meat. And if you marinate and fry it first, it will turn out even tastier!

If you are vegetarians, then you can easily use only vegetables as toppings. Mushrooms with herbs will do an excellent job of filling you and your loved ones no worse than with meat.

Almost any sauce will work! Even tartar will add its own unique flavor to the dish. Well, God simply ordered this deliciousness to be served with sour cream!

Bon appetit and the most delicious potato zrazas with minced meat for your meal!

Smile

Potato zrazy with minced meat can be prepared according to a classic recipe or using a very unconventional technology, if you want to diversify the characteristics of your favorite dish. Products in any design will delight you with excellent taste.

How to cook potato zrazy with minced meat?

The technology for preparing the dish is simple, devoid of culinary delights, although it will take some time to execute.

The basis for preparing the dish is potatoes. Depending on the recipe, the tubers are boiled in their skins or pre-peeled, and in some cases used raw. The prepared potato mass is crushed in an accessible way: using a meat grinder, grater, blender or masher.
The filling for the products will be minced meat, which is prepared from pork, beef, poultry or fish. The filling is rarely used raw and is often simmered in a frying pan until cooked.
With moistened hands, form potato zrazy stuffed with minced meat from the base, giving the products an oblong shape. The pieces are breaded in flour or breadcrumbs, fried in oil on both sides, baked in the oven or steamed.

Zrazy from mashed potatoes with minced meat

potato zrazy
Cooked potato zrazy with minced meat in a frying pan from mashed potatoes are as tender and soft as possible. It is not necessary to prepare the base deliberately: you can use the potatoes left over from a previous meal by adding an egg and flour to the side dish. If desired, add green onions or chopped herbs to the filling.

Ingredients:

potatoes – 1.5 kg;
eggs – 2 pcs.;
flour – 5 tbsp. spoon;
minced meat – 0.5 kg;
onion – 1 pc.;
oil – 100 ml;
breadcrumbs - 1 cup;
salt, pepper, butter.

Preparation

Boil the potatoes, grind with butter until pureed.
After cooling, add eggs and flour.
Fry the minced meat in oil with onions and seasonings.
Products are formed from the potato mass and filling and breaded in breadcrumbs.
Delicious potato zrazy with minced meat is fried on both sides.

Zrazy from raw potatoes with minced meat

Potato zrazy with minced meat and raw potatoes are good piping hot, as they lose their juiciness after cooling. It is convenient to use gauze or a piece of fabric to shape the products. Portions of potato dough are laid out on it in the form of a flat cake, the filling is added and, lifting the edges of the fabric upward, a workpiece is formed.

Ingredients:

potatoes – 1 kg;
egg – 1 pc.;
garlic – 1 clove;
minced meat – 0.5 kg;
onion – 1 pc.;
vegetable oil – 50 ml;
butter – 50 g;
salt, pepper, Provençal herbs.

Preparation

Grind raw potatoes.
Squeeze out the juice from the potato mixture using gauze.
Garlic, salt, pepper, egg and Provençal herbs are added to the resulting base.
The minced meat is salted and peppered, adding onions.
Raw potato zrazy with minced meat is formed from the base and filling, fried in vegetable oil, and when served, poured over melted butter.

Potato zrazy with meat and mushrooms

Cooked potato zrazy with minced meat and mushrooms acquires a special taste. When using dry mushrooms, they are soaked for at least an hour, and then cut and used for their intended purpose. Fresh wild mushrooms are pre-boiled, and champignons or oyster mushrooms are fried immediately after cutting without cooking.

Ingredients:

potatoes – 1 kg;
yolk – 1 pc.;
mushrooms – 400 g;
minced meat – 400 g;
onions – 2 pcs.;
butter – 50 g;
salt pepper.

Preparation

Boil or bake potatoes in their skins, peel and chop them in a convenient way.
Add yolk, salt, pepper, mix.
Fry the minced meat and mushrooms with onions separately, combine and season.
Form the base and filling into pieces and fry the potato zrazy with minced meat in a frying pan in oil on both sides.

Potato zrazy with minced meat and cheese

Potato zrazy with meat and cheese is incredibly tasty, especially when hot. In this case, the filling is supplemented with fried vegetables and carrots. If desired, you can add other vegetables or finely chopped parsley and dill. The type of cheese is not important: a hard or processed product will do.

Ingredients:

potatoes – 1 kg;
egg – 1 pc.;
cheese – 70 g;
minced meat – 500 g;
onions and carrots - 1 pc.;
oil – 50 ml;
flour – 150 g;
salt pepper.

Preparation

Boil the potatoes, grind until pureed, and after cooling, stir in the egg, salt, pepper, and flour.
Fry onions and carrots in oil.
Add the minced meat and fry, rubbing out the lumps.
Season the filling and add grated cheese after it has cooled.
Potato zrazy is formed with cheese and minced meat, fried in oil on both sides.

Potato zrazy with minced fish

The following recipe is for fans of fish dishes. Zrazy is prepared with minced fish, which is traditionally fried with the addition of onions. Boiled eggs, which should be grated or finely chopped, will add additional flavor. Dill will also be included in the filling.

Ingredients:

potatoes – 1.5 kg;
egg – 1 pc.;
flour – 100 g;
eggs – 3 pcs.;
minced fish – 500 g;
onion – 1 pc.;
dill – 1 bunch;
oil – 50 ml;
salt, pepper, breadcrumbs.

Preparation

Add egg, seasonings, and flour to boiled and mashed potatoes.
Fry onions and minced meat.
Add eggs and dill.
Zrazy is formed from potatoes with minced fish, breaded in breadcrumbs, and fried on both sides.

Potato zrazy with minced meat and egg

The recipe for potato zrazas with meat can be made by first boiling a slice of meat. The filling is supplemented with boiled eggs and green onions, which gives it richness and compensates for the lack of frying the minced meat. For the most dietary version, the product can be baked in the oven.

Ingredients:

potatoes – 1.5 kg;
egg – 5 pcs.;
starch - 4 tbsp. spoons;
minced meat – 700 g;
green onions – 1 bunch;
oil – 50 ml;
salt, pepper, sour cream.

Preparation

Minced meat is prepared from boiled and twisted meat slices in a meat grinder.
Add 3 boiled and chopped eggs, green onions, seasonings. If the filling crumbles, add sour cream.
Boil the potatoes, mash them with a masher, add 2 eggs and starch.
Form zrazy and fry them on both sides.

Potato zrazy with steamed minced meat

Cooking potato zrazas with meat according to the following recipe differs from the original technology in the method of heat treatment of the products. The result of steaming them will be a dietary dish without a fried golden brown crust and excess oil, which will be appreciated by supporters of a healthy diet.

Ingredients:

potatoes – 1.5 kg;
egg – 1 pc.;
starch - 4 tbsp. spoons;
minced meat – 500 g;
onion – 1 pc.;
flour – 300 g;
salt, pepper, olive oil.

Preparation

Lightly fry the onion and minced meat in olive oil and season.
Boil potatoes in their skins, peel and mash.
Add egg, flour, starch, salt and mix.
Form zrazy with filling with wet hands and steam for 10-15 minutes.