Classic Potato Zrazy with Chicken and Mushroom Filling

This potato zrazy recipe is a time-honored dish made from mashed potatoes filled with a flavorful chicken and mushroom filling. The crispy, golden exterior with the savory filling inside is sure to make this a family favorite. Perfect for dinner or as a snack, these potato cakes are both comforting and easy to make.

Preparation Time:
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients:

For the Potato Dough:

• 1 kg potatoes, peeled and chopped
• 2 eggs
• 5 tbsp flour
• Salt, to taste

For the Filling:

• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1 chicken fillet (approx. 200g), diced
• 100g mushrooms, chopped (champignons recommended)
• 100 ml heavy cream (30% fat)
• 150g mozzarella cheese, grated
• Salt and black pepper, to taste
• Oil for frying

For the Sauce:

• 4 tbsp sour cream
• Fresh dill, chopped
• 1 clove garlic, minced
• Salt and black pepper, to taste

Directions:

1. Prepare the Potatoes: Peel and chop 1 kg of potatoes. Boil the potatoes in salted water for about 15-20 minutes until fully cooked. Drain the water, place the potatoes in a large bowl, and mash until smooth. Set aside to cool slightly. In a separate bowl, beat 2 eggs and set aside.
2. Make the Filling: Heat a pan with oil and fry the chopped onion for 2-3 minutes until translucent. Add the grated carrot and cook for an additional 2 minutes. Add the diced chicken fillet and mushrooms. Cook for 5-7 minutes until the chicken is fully cooked. Pour in the cream and season with salt and pepper. Stir well and cook until the mixture thickens slightly. Remove from heat, mix in the grated cheese, and set the filling aside to cool.
3. Prepare the Potato Dough: Add the beaten eggs and 5 tbsp of flour to the mashed potatoes. Mix until the dough is smooth and consistent. Let the dough rest in the refrigerator for 30 minutes to firm up.
4. Shape the Zrazy: Sprinkle flour on your work surface. Take a small portion of the potato dough and flatten it in your palm. Place a spoonful of the filling in the center and fold the dough over, sealing the edges and shaping it into a patty. Repeat with the remaining dough and filling.
5. Fry the Zrazy: Heat oil in a frying pan over medium heat. Fry the zrazy on both sides until golden brown and crispy, about 3-4 minutes per side. Place the cooked zrazy on a paper towel to absorb any excess oil.
6. Make the Sauce: Mix sour cream, chopped dill, minced garlic, salt, and pepper in a small bowl. Set aside for serving.

Serving Suggestions:

• Serve zrazy with a dollop of sour cream sauce and fresh herbs.
• Pair with a light salad of cucumbers and tomatoes.
• Add a side of pickles or sauerkraut for a tangy contrast.
• Enjoy alongside steamed vegetables like broccoli or green beans.
• Serve with a hearty bowl of borscht for a complete meal.

Cooking Tips:

• Ensure the mashed potatoes are completely smooth before adding the eggs and flour to avoid lumps in the dough.
• If the dough is too sticky, add a little more flour until it’s workable but still soft.
• Chill the dough for at least 30 minutes before shaping to make it easier to handle.
• Use a non-stick pan for frying to prevent the zrazy from sticking.
• Fry over medium heat to ensure the zrazy cook through without burning on the outside.

Nutritional Benefits:

• High in protein from the chicken and eggs, which help build and repair muscles.
• Rich in fiber from the potatoes, promoting digestive health.
• Good source of vitamins such as vitamin A from carrots and B vitamins from the potatoes.
• Calcium-rich thanks to the addition of mozzarella cheese.
• Balanced meal providing carbohydrates, protein, and healthy fats.

Dietary Information:

• Vegetarian-friendly option: Omit the chicken and replace with a mushroom-only filling or sautéed cabbage.
• Gluten-free alternative: Use gluten-free flour in place of regular flour for the dough.
• High-protein dish: With the chicken, cheese, and eggs, this dish provides a healthy dose of protein.
• Low-carb adjustment: Use cauliflower mash instead of potatoes for a lower-carb variation.

Nutritional Facts (per serving, based on 6 servings):

• Calories: 320
• Protein: 15g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g
• Sodium: 350mg

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a frying pan to maintain the crispy exterior. Freeze uncooked zrazy for up to 2 months. Thaw before frying.

Why You’ll Love This Recipe:

• It’s a comforting dish that brings a nostalgic, homemade feel to the table.
• The crispy exterior and savory filling make it an irresistible combination.
• Perfect for meal prep, as they can be made ahead and reheated easily.
• It’s versatile; you can change up the fillings according to what you have on hand.
• Great for family meals or special gatherings, satisfying even picky eaters.

Conclusion:
Potato zrazy are the perfect comfort food, offering a delicious blend of mashed potatoes and savory filling in every bite. Whether you make them with chicken and mushrooms or opt for another filling, these potato cakes are sure to impress. With a crispy golden crust and tender inside, this dish is ideal for both casual dinners and special occasions. Try making a double batch because they are sure to disappear fast!

Frequently Asked Questions:

1. Can I use a different filling for the zrazy? Yes, traditional zrazy are often made with minced meat, but you can also use vegetable fillings like sautéed cabbage or mushrooms.
2. Can I bake these instead of frying? Yes, you can bake the zrazy at 180°C (350°F) for about 20-25 minutes, flipping halfway for even browning.
3. How do I prevent the zrazy from falling apart during frying? Make sure to chill the potato dough before shaping and use enough flour to bind the mixture. Adding eggs also helps hold everything together.
4. Can I make the dough ahead of time? Yes, you can prepare the potato dough and filling up to a day in advance. Store them separately in the refrigerator and assemble the zrazy when ready to cook.
5. What other sauces go well with zrazy? Besides sour cream, you can serve zrazy with mushroom gravy, tzatziki, or even a tomato-based sauce for a different flavor profile.Print
   

   Classic Potato Zrazy with Chicken and Mushroom Filling

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   • Author: Olivia
   • Total Time: 55mins

   Print Recipe

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   Description

   This potato zrazy recipe is a time-honored dish made from mashed potatoes filled with a flavorful chicken and mushroom filling. The crispy, golden exterior with the savory filling inside is sure to make this a family favorite. Perfect for dinner or as a snack, these potato cakes are both comforting and easy to make.

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   Ingredients

   Units MUS Scale 1x2x3x

   For the Potato Dough:

   • 1 kg potatoes, peeled and chopped
   • 2 eggs
   • 5 tbsp flour
   • Salt, to taste

   For the Filling:

   • 1 medium onion, finely chopped
   • 1 medium carrot, grated
   • 1 chicken fillet (approx. 200g), diced
   • 100g mushrooms, chopped (champignons recommended)
   • 100 ml heavy cream (30% fat)
   • 150g mozzarella cheese, grated
   • Salt and black pepper, to taste
   • Oil for frying

   For the Sauce:

   • 4 tbsp sour cream
   • Fresh dill, chopped
   • 1 clove garlic, minced
   • Salt and black pepper, to taste

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   Instructions

   1. Prepare the Potatoes: Peel and chop 1 kg of potatoes. Boil the potatoes in salted water for about 15-20 minutes until fully cooked. Drain the water, place the potatoes in a large bowl, and mash until smooth. Set aside to cool slightly. In a separate bowl, beat 2 eggs and set aside.
   2. Make the Filling: Heat a pan with oil and fry the chopped onion for 2-3 minutes until translucent. Add the grated carrot and cook for an additional 2 minutes. Add the diced chicken fillet and mushrooms. Cook for 5-7 minutes until the chicken is fully cooked. Pour in the cream and season with salt and pepper. Stir well and cook until the mixture thickens slightly. Remove from heat, mix in the grated cheese, and set the filling aside to cool.
   3. Prepare the Potato Dough: Add the beaten eggs and 5 tbsp of flour to the mashed potatoes. Mix until the dough is smooth and consistent. Let the dough rest in the refrigerator for 30 minutes to firm up.
   4. Shape the Zrazy: Sprinkle flour on your work surface. Take a small portion of the potato dough and flatten it in your palm. Place a spoonful of the filling in the center and fold the dough over, sealing the edges and shaping it into a patty. Repeat with the remaining dough and filling.
   5. Fry the Zrazy: Heat oil in a frying pan over medium heat. Fry the zrazy on both sides until golden brown and crispy, about 3-4 minutes per side. Place the cooked zrazy on a paper towel to absorb any excess oil.
   6. Make the Sauce: Mix sour cream, chopped dill, minced garlic, salt, and pepper in a small bowl. Set aside for serving.

    

   • Prep Time: 25mins
   • Cook Time: 30mins