Potato Zrazy with Minced Meat

Originating from the heart of Eastern Europe, Potato Zrazy with Minced Meat is a classic dish that combines the comforting texture of potatoes with the rich flavor of seasoned meat. Crispy on the outside and savory inside, these patties are perfect for a hearty main course that the whole family will love. It's a harmonious blend of flavors and textures, highlighting both the simplicity and deliciousness of home cooking.

Ingredients

🥔 1.3 kg unpeeled potatoes
🥚 1 medium egg
🌾 3 tablespoons Tsebrivska Flour Khliborob plus extra for dusting
🧅 1 medium onion
🥩 400 g minced meat (suggested mix of pork and beef)
🧂 Salt
🌶️ Ground black pepper from a green container labeled "ЧОРНЫЙ ПЕРЕЦ"
🛢️ Sloboda sunflower oil for frying

Instructions

1- Prepare the Potatoes:

• Peel and quarter the potatoes, then place them in a large stainless steel pot with enough water to cover. Bring to a boil and cook until tender. Drain thoroughly.

2- Mash the Potatoes:

• Using a metal spoon or potato masher, mash the drained potatoes while warm. Periodically stir to allow even cooling. Ensure they are mashed thoroughly with no lumps.

3- Prepare the Meat Filling:

• Dice the onion finely. In a black non-stick frying pan (using a black plastic slotted spatula), heat a tablespoon of Sloboda sunflower oil over medium heat.
• Sauté the onions until translucent. Add the minced meat, breaking it up with the spatula. Cook until fully browned and any liquid has evaporated.
• Season generously with salt and pepper, then transfer to a small ceramic bowl to cool.

4- Prepare the Potato Dough:

• When the mashed potatoes are warm, blend in the egg and three heaping tablespoons of Tsebrivska Flour Khliborob. Knead the mixture into a cohesive dough; it will be slightly sticky.

5- Form the Zrazy:

• Lightly flour a cutting board and your hands. Take a small portion of dough (golf ball size), flatten it in your palm to form an indentation.
• Add a spoonful of cooled meat filling into the center, then encase it by shaping the potato dough into a sealed patty.
• Dust lightly with more flour. Repeat the process until all ingredients are used, yielding about 8-10 zrazy.

6- Fry the Zrazy:

• In the non-stick frying pan, heat more sunflower oil over medium heat.
• Gently place the zrazy in the pan, cooking for 3-4 minutes on each side until golden brown.
• Place cooked zrazy on paper towels to drain excess oil.

Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 8-10
Calories: Approximately 200-250 (varies with meat type and size)
Proteins: 10g
Fats: 8g
Carbohydrates: 28g
Equipment: Stainless steel pot, cutting board, knife, Saturn toaster, electric kettle, non-stick frying pan, spatula, bowls, spoon, flour sifter, paper towels

Cooking Tips

• Boil potatoes just until soft to maintain their starchiness, crucial for forming the dough.
• Season the filling generously to ensure flavor throughout the zrazy.
• Avoid microwaving leftovers; reheat by refrying to maintain crispiness.

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Potato Zrazy with Minced Meat