How to cook potato zrazy with mushrooms
You will need
- - 800 grams of potatoes;
- - two eggs;
- - 50 ml of vegetable oil;
- - one onion;
- - 300 grams of fresh champignons;
- - breadcrumbs;
- - salt and pepper (to taste).
Rinse the potatoes thoroughly (you can rub it with a soft brush), cut the large roots in half. Vegetables, put in a saucepan, cover with cold water and put on the fire. Cook until fully cooked (30 minutes).
Peel the onions and chop finely. With large champignon caps, remove the film, wash the mushrooms and chop finely.
Heat the pan, pour the oil into it and fry the onions and mushrooms in it. Stir the mixture continuously, so that it does not burn under any circumstances. As soon as the filling is ready, salt and pepper it.
Warm the potato peel, mash it to a state of mashed potatoes and add one egg to it, as well as salt and pepper (their quantity to taste).
Take a small amount of mashed potatoes and make a cake the size of your palm, put a couple of teaspoons of mushroom filling in the center of this cake, then carefully wrap the edges of the potato cake on top of the stuffing and form an oblong patty. In the same way do the rest of the zrazy.
Pour some vegetable oil into a clean pan (no more than a tablespoon, otherwise zrazy may melt during cooking), heat it and fry zrazy on both sides, pre-roll them in breadcrumbs (if there are no breadcrumbs, you can replace them with semolina or flour) . Frying time - one to two minutes on each side. Zrazy ready, they can be served to the table, watering the top, for example, garlic sauce.
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