Potato zrazy with mushrooms
Boil the peeled potatoes in salted water until tender, 20 minutes, drain, mash into a purée, and cool slightly. Meanwhile, finely chop the onion and champignons and fry in 1 tbsp oil for 10 minutes, until the liquid evaporates; season with salt and pepper and stir in the chopped dill. Add the egg and 3 tbsp flour to the purée and knead into a soft dough that does not stick to wet hands. Divide the mixture into 12 parts, flatten each into a patty, place a spoonful of mushrooms in the center, and pinch the edges together. Coat the zrazy in the remaining flour and flatten slightly. Fry in the remaining heated oil over medium heat for 3–4 minutes on each side until golden brown. Serve warm with sour cream.
Ingredients
- ✓Potatoes
- ✓Champignon mushrooms
- ✓Onion
- ✓Egg
- ✓Wheat flour
- ✓Sunflower oil
- ✓Dill
- ✓Sour cream
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Boil the peeled potatoes in salted water until tender, 20 minutes, drain, mash into a purée, and cool slightly.
- 2
Meanwhile, finely chop the onion and champignons and fry in 1 tbsp oil for 10 minutes, until the liquid evaporates; season with salt and pepper and stir in the chopped dill.
- 3
Add the egg and 3 tbsp flour to the purée and knead into a soft dough that does not stick to wet hands.
- 4
Divide the mixture into 12 parts, flatten each into a patty, place a spoonful of mushrooms in the center, and pinch the edges together.
- 5
Coat the zrazy in the remaining flour and flatten slightly.
- 6
Fry in the remaining heated oil over medium heat for 3–4 minutes on each side until golden brown.
- 7
Serve warm with sour cream.
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