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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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