Recipe for potato zrazy with minced meat: a variety of fillings and examples of excellent gravy

Zrazy is not only a delicious, but also a very healthy dish. The potato base is rich in B vitamins. They are responsible for the recovery processes in the body. Meat filling is a valuable animal protein that makes a person strong, energetic and hardy. Therefore, zrazy is exactly the case when excellent taste and a sea of ​​benefits are combined in one simple dish.

9 rules for a delicious meal

Do not take zrazas lightly. Even such a simple and understandable dish has its own tricks and subtleties that allow you to achieve culinary excellence. Remember the nine rules that will help prepare potato zrazy with minced meat.

1. Jacket potatoes. Thanks to the peel, starch will not be digested from vegetables. Thus, mashed potatoes will be as viscous and sticky as possible.
2. Use yellow potatoes. Such a vegetable is the most starchy, so zrazy grasp well.
3. Do not digest vegetables. It’s okay if the potatoes are slightly damp. It will reach readiness during the frying process.
4. Make a breading. Before you send the workpiece to the pan, dip it in the egg and roll in breadcrumbs. This will create a golden brown crust that will pleasantly crunch on your teeth. In addition, the breading will not allow the zraza to fall apart during cooking.
5. Do not use a blender. It will make mashed potatoes too airy and not suitable for sculpting zraz. It is better to mash potatoes with a rolling pin or scroll in a meat grinder.
6. Oil your hands. This will make the molding of potato "pies" the most comfortable, because the "dough" will not stick to your hands.
7. Do not overdo the filling. It should be securely hidden in mashed potatoes, and not fall out of it.
8. Combine different types of minced meat. Beef is good in tandem with pork. Add juiciness to chicken or turkey minced meat.
9. Cook the minced meat yourself. Juicy and aromatic filling is obtained only from freshly twisted meat. If you use a convenience store semi-finished product, do not stint onions, garlic and spices so that the dish is not fresh.

Potato zrazy with minced meat: 6 good variations

Potato zrazy with meat is both a main course and a side dish. Your household will surely like both the classic dish and its original variations.

Classic version: nothing more

Features. Potatoes are the best side dish for meat. It is not surprising that these two products are organically combined in one dish. If you want to cook something new from a standard set of products, take a step-by-step recipe for potato zrazy with minced meat.

You will need:

• 500 g of minced meat;
• 1 kg of potatoes;
• two onions;
• egg;
• three tablespoons of flour.

Cooking

1. Boil the potatoes and crush in mashed potatoes while it is still hot. Add some dry herbs for flavor.
2. While the mashed potatoes cool, finely chop the onions and fry.
3. Send minced meat, salt and your favorite spices to the onion. Stir constantly, heat until the meat is ready.
4. In the cooled mashed potatoes, send the flour and the egg.
5. From potato “dough”, form flat cakes with a diameter of 10-12 cm and a thickness of 5-10 mm.
6. Put a tablespoon of minced meat in the center of the tortilla, bend the edges of the “dough”, flatten it slightly to make something like a pie.
7. For two to three minutes, fry the potato zrazy with minced meat in an oiled pan on both sides until golden brown.

In the oven with viscous cheese

Features. Lush, tender and very low-fat potato zrazy with minced meat in the oven. The highlight of the dish is a slice of cheese inside. Melted by heat, it stretches so nicely! And the fermented milk product gives the filling a creamy consistency and characteristic lightness.

You will need:

• 500 g of minced meat;
• 1.5 kg of potatoes;
• 400 g of cheese;
• two onions;
• four tablespoons of flour;
• three eggs.

Cooking

1. Boil the potatoes and crush until mashed.
2. Finely chop the onion, combine it with the meat and fry until the latter is ready. Add squeezed garlic and salt.
3. In the cooled mashed potatoes, add flour and eggs. Roll the balls from the “dough”, and make cakes out of them.
4. Put a tablespoon of ground meat and a slice of cheese in the center of each piece.
5. Seal potato cakes, place them on an oiled baking sheet.
6. Bake for about half an hour.

With meat and liver: for a change

Features. Despite the high taste and nutritional properties of the liver, not everyone loves it. But inventive housewives figured out how to feed the household a useful offal. It can be "hidden" in potato zrazy with minced meat.

You will need:

• 300 g of minced chicken;
• 200 g chicken liver;
• six potatoes;
• two eggs;
• two tablespoons of flour;
• two onions.

Cooking

1. Boil the potatoes. Turn the finished vegetables into mashed potatoes.
2. Add finely chopped or grated onion to the minced chicken. Fry until the meat is ready.
3. Boil the liver and scroll in a meat grinder.
4. Chop the second onion, fry and send to the liver.
5. Combine potatoes with egg and flour. Stick balls and flatten them on a board.
6. Put a teaspoon of meat and liver in the center of each cake. You can immediately mix them, then you will get a tablespoon of minced meat for each meal.
7. Form closed "pies", fry on each side until crust appears.

For the lazy: minimum effort

Features. Beginning housewives from cooking zraz can frighten off the need to sculpt “pies”. Indeed, this is a painstaking process that requires some skill. If a beginner wants to treat himself to his favorite taste, there is always the opportunity to cook a “lazy” version of the dish.

You will need:

• 200 g of minced meat;
• 600 g of potatoes;
• two eggs;
• a quarter teaspoon of nutmeg;
• a teaspoon of caraway seeds.

Cooking

1. Boil potatoes and mashed.
2. When the mass has cooled, add the egg, raw minced meat and spices. Do not forget to salt.
3. Fry in vegetable oil.

With fish using original technology

Features. Potatoes are good not only for meat, but also for fish. Therefore, zrazy with fish also have a place to be. True, it is problematic to prepare suitable minced meat from fresh sea raw materials. Therefore, ready-made canned food is used.

You will need:

• a can of canned fish (sardine or tuna);
• ten potatoes;
• bulb;
• four eggs;
• three tablespoons of flour;
• clove of garlic;
• bunch of dill.

Cooking

1. Peel and grate raw potatoes on the smallest grater to make slurry.
2. Squeeze the mashed potatoes lightly so that liquid leaves it. Add two eggs, flour and salt to your discretion.
3. To prepare minced fish, mash the contents of a tin can with two boiled eggs and chopped dill.
4. Put potato dough in the form of thin pancakes in a pan with hot oil. In the center of each cake, put a teaspoon of the filling with a slide. Top with another layer of potato dough.
5. When the underside is well browned, flip the zrazy over and fry again until a crust appears.

Forest Mushroom

Features. Potato zrazy with minced meat and mushrooms is a real delicacy. Gifts of the forest make a difference not only in the bouquet of aromas, but also in the texture of the dish. As a rule, champignons are added to the filling. True perfection can be achieved using fresh or dried forest mushrooms.

You will need:

• 500 g of minced meat;
• 300 g of champignons;
• 800 g of potatoes;
• two eggs;
• bulb;
• a tablespoon of flour.

Cooking

1. Make mashed potatoes from boiled potatoes. When it cools, add flour and egg.
2. Fry chopped onion with chopped mushrooms.
3. Fry the minced meat separately until tender.
4. Combine the two fillings in one pan, add salt and spices, warm for a couple more minutes.
5. Make potato pies stuffed with minced meat and mushrooms.
6. Fry on both sides until golden brown.

Sauce for a complete taste

The zrazy itself is a bit dry. To complete the taste experience you need a suitable sauce. You can restrict yourself to simple options like sour cream, mayonnaise or ketchup. But if you experiment a little with the ingredients, you can get a real culinary masterpiece.

Sour cream

Features. Since sour cream is the most common addition to zrazy, it is most logical to start culinary experiments with it. Preparing the supplement is simple and fast.

You will need:

• a glass of sour cream;
• a bunch of dill;
• a bunch of parsley;
• head of garlic;
• salt and pepper.

Cooking

1. Crush greens.
2. Pass the garlic through a press.
3. Send the additives to sour cream and mix well.
4. Add salt and a little ground pepper at your discretion.

Mushroom

Features. Mushroom sauce favorably sets off any potato dishes. The rich creamy texture and bright aroma will elevate your homemade dish to the restaurant level.

You will need:

• 200 g of champignons;
• half a glass of vegetable or chicken broth;
• half a glass of cream;
• a bunch of greenery;
• a tablespoon of flour;
• salt and spices.

Cooking

1. Place raw mushrooms in a blender, add liquid ingredients and beat until smooth.
2. Add flour, salt and seasonings. Cook over low heat until the mixture thickens.
3. When the sauce has cooled, add chopped herbs.

Tomato

Features. No shop ketchup can compare with a fragrant homemade sauce. Fresh tomatoes and herbs are what emphasize the taste of zraz.

You will need:

• six large tomatoes;
• three cloves of garlic;
• a quarter cup of olive oil;
• salt and olive herbs.

Cooking

1. Wipe the tomatoes through a sieve to make a puree without seeds and peel.
2. Heat oil in a pan, add tomato gruel.
3. Add chopped garlic and Provence herbs, as well as salt of your choice.
4. Heat, stirring constantly, until the mass begins to thicken.

If you slightly modify the classic recipe for potato zrazy with minced meat, you can diversify the lean diet.Instead of eggs, add boiled semolina to the potato "dough" as a binder. As for the filling, the limiter is only your imagination. Potato cakes can be stuffed with fried pumpkin, stewed or sauerkraut, and even canned beans in tomato.

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