Potato cutlets with champignons
4 servings
15 minutes
Potato zrazy with mushrooms is a cozy and hearty dish of Russian cuisine that embodies the warmth of home. Historically, zrazy came from Polish and Lithuanian cuisine but quickly found a place on the Russian table, acquiring new shapes and fillings. The tender potato dough envelops the fragrant mushroom filling sautéed with onions and seasoned with nutmeg. Each piece of crispy crust reveals softness inside, creating a harmony of textures and flavors. The dish pairs perfectly with sour cream or fresh vegetables; it is served as a hot main course but also makes an excellent snack. Potato zrazy warms you in cold weather and delights with its simplicity and rich taste that reminds of home traditions.
1
Boil the potatoes in salted water with bay leaves and black pepper.
- Potato: 5 piece
- Bay leaf: to taste
- Black peppercorns: to taste
2
Crush. Add fresh chopped dill, salt, nutmeg, and flour. Mix until homogeneous.
- Dill: 1 bunch
- Salt: to taste
- Nutmeg: pinch
- Wheat flour: 3 tablespoons
3
Chop the onion finely and sauté for 4-5 minutes in vegetable oil.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
4
Add finely chopped mushrooms and fry for 1-2 minutes until golden brown. Season with salt.
- Button mushrooms: 250 g
- Salt: to taste
5
Form balls from the potato mass, flatten each ball with your palm to make patties. Place the filling in the center. Pinch the edges. Shape into zrazy.
6
Coat in flour or breadcrumbs, fry in vegetable oil on both sides until golden brown.
- Wheat flour: 3 tablespoons
- Breadcrumbs: to taste
- Vegetable oil: 2 tablespoons
