Potato cutlets with mushrooms and onions
4 servings
60 minutes
Potato zrazy with mushrooms and onions is a cozy dish of European cuisine that combines the tenderness of mashed potatoes with a fragrant mushroom filling. The origins of this dish trace back to traditional Eastern European recipes where zrazy were meat rolls with filling. However, potato zrazy became a popular alternative, preserving the idea of stuffing but replacing the base with airy potatoes. When fried, zrazy acquire an appetizing golden crust that gives them a slight crunch, while the filling with mushrooms, onions, and cheese provides a rich and harmonious taste. This versatile dish can be served as a standalone treat or as a side to meat and vegetable dishes. It pairs perfectly with sour cream or fresh herbs, highlighting the richness of flavors.
1
Boil the potatoes in salted water until cooked. Make mashed potatoes with the addition of an egg and butter.
- Potato: 7 pieces
- Salt: to taste
- Chicken egg: 1 piece
- Butter: 30 g
2
Separately, while boiling the potatoes, we will prepare the mushroom filling. Finely chop the onion and fry until golden brown, slice the mushrooms into strips and fry them with the onion, then cool. Grate the cheese on a coarse grater and mix it with the onion and mushrooms.
- Fresh champignons: 4 pieces
- Hard cheese: 50 g
3
Take a heaping tablespoon of dense mashed potatoes, shape it into a patty, and place a little filling in the center.
- Potato: 7 pieces
- Fresh champignons: 4 pieces
- Hard cheese: 50 g
4
Join the edges of the potato flatbread so that the filling is covered by potato on all sides.
5
Coat the potato zrazy in flour or breadcrumbs and fry in heated vegetable oil on both sides.
- Breadcrumbs: 100 g