Millet and potato cutlets with mushrooms
6 servings
60 minutes
Buckwheat-potato zrazy with mushrooms is a traditional dish of Lithuanian cuisine that embodies the simplicity and heartiness of rustic food. Historically, zrazy were prepared as a convenient and practical dish combining accessible ingredients: potatoes, buckwheat, and mushrooms. The tender potato base complemented by buckwheat creates a soft texture, while sautéed mushrooms with onions add a rich, aromatic flavor. Thanks to the crust on the surface formed by the groats, an appetizing crispy crust is created. These zrazy are perfect for both everyday lunch and festive tables. They can be served with sour cream, fresh vegetables or light sauces. This dish is especially warming on cool days, reminding one of the warmth of home.
1
Fry the mushrooms with chopped onion in 3 tablespoons of oil. During frying, add herbs to the mushrooms.
- Fresh mushrooms: 300 g
- Onion: 1 piece
- Vegetable oil: 6 tablespoons
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Rosemary: to taste
2
Boil millet in water for 20 minutes.
- Millet: 1000 g
3
Mash the potatoes, add cooked millet and eggs. Season with salt and pepper to taste. Knead well.
- Potato: 4 pieces
- Millet: 1000 g
- Chicken egg: 2 pieces
- Salt: to taste
- Ground allspice: to taste
4
Place mushrooms in the center of the flatbread and shape into zrazy. Coat in breadcrumbs.
- Fresh mushrooms: 300 g
- Bran: 60 g
5
Fry the zra for 2 minutes on each side.
- Vegetable oil: 6 tablespoons