Potato Cutlets with Mushroom Filling (Zrazy) Recipe - Картофельные зразы с грибами
Potato zrazy with mushrooms
There are several ways to cook potato zrazy with mushrooms. So, you can fry amazingly tasty cutlets in vegetable oil or bake in the oven. In any case, the dish will diversify the menu and make it as healthy as possible.
How zrazy appeared
Potato zrazy is an amazing dish that can be found in the national cuisine of Lithuania, Belarus, Russia and Ukraine. Culinary products filled with fresh mushrooms are especially tasty.
Initially, the dish was completely different from the modern version. Zrazy were small rolls made from pre-chopped meat. The rolls were filled with various vegetables, cheese, meat and herbs. Over time, minced meat was used instead of whole meat.
Modern zrazy are an original dish in which the shell consists of mashed potatoes. Mushrooms are often used as a filling, which slightly increase the calorie content of the dish and add a piquant taste to it.
Classic version of the dish
Lean zrazy cook quickly and do not require any special culinary skills. The dish turns out to be quite nutritious. On average, the calorie content of potato meals with mushroom minced meat is 183 kcal for every 100 grams.
To prepare a simple and nutritious meal, you must have the following items:
- 1 kg of peeled potato tubers;
- 200 g fresh or canned champignons;
- 50 g wheat flour;
- 1 chicken egg;
- 1 medium onion head;
- 100 ml of filtered water;
- 2-3 laurel leaves;
- vegetable oil;
- bread crumbs;
- ground black pepper and salt to taste.
Pre-washed and peeled potatoes must be boiled. It is advisable to cut large tubers into 3-4 parts, this will significantly save time. Salt boiling water to taste and add 2-3 laurel leaves.
The boiled potatoes are ground until mashed potatoes, which should be quite thick. You can mince the potatoes with a fine grid or chop them with a blender. In this case, the potato shell will hold its shape better and will not fall apart during cooking.
Putting a pot of potatoes on the fire, you can start cooking minced meat. Since the dish is prcame to Russia from Europe, the classic recipe involves the use of champignons. However, you can also take forest mushrooms, which will add an unusually pleasant aroma to the zazas.
In the absence of fresh mushrooms, dried ones are used. To make the filling tasty, dry mushrooms must be soaked for 2-3 hours and then squeezed out thoroughly.
Champignons are washed in cool running water and cut into small cubes. The lukavitsa is peeled and finely chopped. In a frying pan, heat 2 tablespoons of vegetable oil and fry the onion in it until transparent.
Chopped mushrooms are transferred to the pan and continue to cook the ingredients, stirring the mass from time to time. Fry mushrooms over high heat for no more than 2-3 minutes. Pour 100 ml of water into the finished filling, salt and pepper to taste. Then the mass must be extinguished until the liquid evaporates completely.
Champignons with onions are chopped using a blender or meat grinder. You can diversify the recipe by adding carrots or finely chopped herbs to the filling.
Chicken egg and sifted wheat flour are introduced into the cooled puree. Stir the ingredients until a thick, homogeneous mass is obtained.
From the prepared dough, cakes are formed with a diameter of 10-12 cm and a thickness of 5-7 mm. 1 teaspoon of mushroom mince is placed in the central part of each cake. The products are given the appearance of small patties or cutlets by gently pinching the edges.
You should get oblong potato cutlets, which must be rolled in sifted flour or bread crumbs. If you wet your hands in water before forming each zraza, the process will go much easier.
A deep frying pan is recommended for frying. The vegetable oil is heated over high heat. Its level should be about 1.5 cm, products should be fried on both sides. Cutlets perfectly absorb fat, so after cooking potato zraz with mushrooms, you need to place them on paper napkins, which will absorb excess oil.
Oven baked zrazy
This recipe for potato zraz with mushroom filling is best for a festive table or family dinner.
For cooking you will need:
- 1 kg peeled potatoes;
- 300 g fresh or canned champignons;
- 1 carrot;
- 1 medium onion head;
- vegetable oil;
- 150 g hard cheese;
- black pepper.
Potato tubers are boiled and kneaded until puree. The cheese is rubbed through a coarse grater and then mixed with the cooled puree. Finely chopped fresh dill can be added to the mass. The resulting dough is gloved and salted according to your own tastes.
The champignons are cutsmall cubes, rub the carrots through a coarse grater, and finely chop the onion head. Prepared vegetables and mushrooms for minced meat should be fried separately. In this case, the onions and carrots will retain their inherent flavor and will not absorb the moisture released from the mushrooms during frying.
Mushrooms are fried until the liquid has completely evaporated. This will help avoid deformation of the cutlets when baking. The finished ingredients are mixed and salted if necessary.
Cakes are formed from mashed potatoes, in the middle of which they spread a teaspoon of prepared minced meat. The edges of the cakes are held together firmly. The finished products are transferred to the freezer for half an hour.
To bake lean potato zraz with mushrooms, you need to preheat the oven to 180-200 ° C. A baking sheet is greased with vegetable oil, and then cutlets are transferred into it, with the seam down. The roasting time is approximately 40 minutes.
You don't have to add dill and cheese to the cutlets, but sprinkle the dish with these ingredients on top before baking. The dish is considered ready when the surface of each zraza is covered with a delicious crispy crust.
It is recommended to serve the zrazy hot. An excellent addition to the dish will be a sauce made from sour cream or tomato puree. Bon appetit and delicious meals!