Potato cutlets with mushrooms
10 servings
55 minutes
Potato zrazy with mushrooms is a classic dish of Ukrainian cuisine that combines the tenderness of potato dough with the rich flavor of mushroom filling. It is believed that zrazy has Lithuanian roots, but over time they have become an integral part of Ukrainian gastronomic heritage. This recipe uses aromatic onions and perfectly fried white mushrooms that give the dish a rich taste. The potato dough makes the zrazy airy and soft, while frying gives them an appetizing golden crust. They are best served with sour cream and fresh herbs – this reveals their special texture and flavor. They are great for a cozy family dinner or a festive table, delighting with their rich aroma and traditional Ukrainian character.
1
Cut the potatoes into large pieces and boil them. Then drain the water, place the pot over medium heat, and evaporate the liquid. Add oil and pepper, mash to a puree consistency. Let it cool, then add the egg and flour, and mix thoroughly.
- Potato: 1 kg
- Butter: 30 g
- Ground black pepper: to taste
- Chicken egg: 1 piece
- Wheat flour: 3 tablespoons
2
Fry the chopped onion until golden, add finely chopped mushrooms, season, and simmer until cooked.
- Onion: 2 heads
- Porcini mushrooms: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Divide the potato dough into flatbreads, place mushroom filling in the center of each, seal the edges. Roll in flour and fry over medium heat until cooked. Before serving, drizzle with sour cream and garnish with parsley leaves.
- Wheat flour: 3 tablespoons
- Butter: 30 g
