Potato cutlets with liver filling
4 servings
75 minutes
Potato zrazy with liver filling is a cozy dish of Russian cuisine that combines the tenderness of potato dough and the rich taste of liver. Historically, zrazy appeared in Eastern European cuisine as a way to create a hearty and economical dish from simple ingredients. The crispy golden crust of zrazy hides a soft, aromatic filling where liver harmoniously blends with sautéed onions and carrots, adding sweet notes. Such zrazy are perfect for a family dinner and can be served with sour cream or a light salad. They are delicious both hot and cold, maintaining a pleasant texture and rich flavor. This dish embodies the traditions of home cooking and the joy of familiar and simple ingredients.
1
Wash the liver and cut it into small pieces. Peel the onion and carrot, chop the onion, and grate the carrot on a coarse grater.
- Beef liver: 300 g
- Onion: 1 piece
- Carrot: 1 piece
2
Heat vegetable oil in a pan and sauté the onion for 5 minutes until soft. Add the carrot and cook for another 10 minutes. Then add the liver, season with salt and pepper, cover the pan with a lid and simmer the liver over medium heat for 15 minutes. Cool down and pass through a meat grinder.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Carrot: 1 piece
- Beef liver: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Peel the potatoes, cut them randomly, and boil in salted water for 20 minutes until cooked. Drain the water and mash the potatoes into a puree. Add butter, egg, half of the flour, and mix everything.
- Potato: 500 g
- Salt: to taste
- Butter: 30 g
- Chicken egg: 1 piece
- Wheat flour: 100 g
4
Divide the potato dough into small pieces and roll them in your palms. Place 1 spoon of filling on each flatbread, seal the edges, form balls, and slightly flatten them.
- Beef liver: 300 g
5
Coat the patties in the remaining flour and fry in vegetable oil for 5 minutes on each side until golden brown.
- Wheat flour: 100 g
- Vegetable oil: 2 tablespoons