Buckwheat zrazy with green onions and egg
4 servings
60 minutes
Buckwheat zrazy with green onions and eggs is a traditional dish of Belarusian cuisine that combines simplicity and nutrition. These tender patties made from buckwheat dough hide a flavorful filling of chopped eggs and fresh green onions, creating an amazing blend of flavors. The buckwheat shell acquires an appetizing crispy crust when fried, while the inner filling remains soft and juicy. This dish not only delights the taste but also serves as an excellent option for healthy eating since buckwheat is rich in vitamins and minerals. Zrazy are served hot with sauces or fresh vegetables, making them a versatile choice for both everyday lunch and festive table.
1
Put buckwheat in a pot, pour in 2 cups of hot water, and add salt.
- Buckwheat groats: 200 g
- Salt: to taste
2
Bring to a boil, reduce heat, and cook for 20 minutes.
3
Turn off the heat, cover the pot with a lid, and let it steep for another 20 minutes.
4
Put buckwheat in a bowl, crack an egg, and add sour cream.
- Buckwheat groats: 200 g
- Chicken egg: 2 pieces
- Sour cream: 1 tablespoon
5
Blend into a puree.
6
Add flour and mix well.
- Wheat flour: 1 tablespoon
7
Boil the egg hard, peel it, and cut it into small cubes.
- Chicken egg: 2 pieces
8
Chop the green onion finely and mix it with the egg. Add salt and pepper.
- Spring onion: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
9
Form patties from buckwheat mass, place egg filling in the center, and shape into elongated zrazy, sealing the filling inside.
10
Coat the meat patties in breadcrumbs.
- Breadcrumbs: 3 tablespoons
11
Heat vegetable oil in a pan and fry the zrazy on all sides until golden brown.
- Vegetable oil: 2 tablespoons
