Pan-Fried Potato Zrazy with Mushroom Filling
shared by Кухня Nibblore
These Eastern European potato patties have a crisp golden crust, a tender centre and a savoury mushroom-and-onion filling. Chilling the potato mixture helps the patties hold their shape, while cooking the mushrooms until dry prevents them from turning soggy. Serve hot with sour cream and fresh dill for a satisfying lunch or dinner. • Use floury potatoes for a dry, pliable dough that needs less flour. • Do not process the potatoes in a blender or food processor, as they will become gluey. • The mushroom filling should be nearly dry and cooled before shaping, or the zrazy may split during frying. • If the potato dough sticks, lightly dust your hands with flour rather than mixing too much extra flour into the dough. • Replace the button mushrooms with oyster mushrooms, finely chopped and fried until all their moisture has evaporated. • Use finely sliced spring onions or chopped parsley instead of dill for serving. • Replace the breadcrumbs with the same amount of plain flour; the crust will be less crisp. • Use thick plain yoghurt instead of sour cream. Cool the zrazy and refrigerate in an airtight container for up to 3 days. Reheat in a lightly oiled, covered frying pan over low heat for 3–4 minutes per side, or in a 180°C oven for about 12 minutes. Uncooked shaped zrazy can be frozen on a tray, transferred to a freezer bag and stored for up to 1 month; thaw in the refrigerator before frying.
- Total time
- 80 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 900 gpotatoes, peeled and cut into 4 cm chunks
- 1 ½ tspsalt
- 350 gbutton mushrooms, finely diced
- 1onion, finely chopped
- 5 tbsprefined vegetable oil
- ¼ tspblack pepper, ground
- 1egg
- 70 gplain flour
- 50 gbreadcrumbs
- 120 gsour cream, for serving
- 10 gdill, finely chopped for serving
Instructions
- 1Place the potatoes in a saucepan with a capacity of at least 3 litres. Cover with cold water by 2 cm and add 1 tsp of the salt. Bring to a boil, reduce the heat and simmer for 18–22 minutes, until a knife slides into the potatoes without resistance.
- 2While the potatoes cook, heat a wide 26–28 cm frying pan over medium heat. Add 1 tbsp of the vegetable oil and the onion, then cook for 4–5 minutes, stirring, until soft and lightly golden.
- 3Add the mushrooms to the onion. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until all the released liquid has evaporated and the mushrooms are browned. Season with 1/4 tsp salt and the black pepper, transfer the filling to a bowl and leave to cool until warm.
- 4Drain the cooked potatoes thoroughly, then return the saucepan to low heat for 1 minute, shaking it gently to remove excess moisture. Remove from the heat and immediately mash until smooth without adding any liquid. Cool for 15 minutes; the mixture should be warm but not hot.
- 5Add the egg and 40 g of the flour to the potatoes. Mix with a spatula just until a soft, even dough forms; overmixing will make it sticky. If the mixture does not hold its shape at all, mix in up to 15 g more flour.
- 6Divide the potato dough into 8 equal portions. Dust your hands with some of the remaining flour, flatten one portion into a round about 10 cm across and place 1 heaped tbsp of mushroom filling in the centre. Bring the edges up over the filling, pinch firmly to seal and shape into an oval patty about 2 cm thick. Repeat with the remaining portions.
- 7Combine the remaining flour and breadcrumbs in a shallow dish. Carefully coat each zrazy on both sides, then shake off any excess.
- 8Wipe out the frying pan and heat 2 tbsp of the vegetable oil over medium heat. Place 4 zrazy in the pan seam-side down and fry for 3–4 minutes per side, until evenly golden; adjust the heat as needed to prevent the coating from burning. Transfer to a plate and repeat with the remaining zrazy, adding the final 2 tbsp of oil.
- 9Let the zrazy rest for 3 minutes, then serve hot with sour cream and chopped dill.