10 recipes at a time that will definitely please your taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

We will tell you how to cook potato and meat cutlets with a variety of fillings.

1. Potato zrazy with vegetables

Ingredients

• 1 onion;
• ½ bell pepper;
• 1 carrot;
• 3-4 tablespoons of vegetable oil;
• salt and ground pepper to taste;
• 500 g potatoes;
• 2 tablespoons flour;
• 7-8 tablespoons of bread crumbs.

Preparation

Cut the onion and bell pepper into small pieces. Grate the carrots on a coarse grater.

In a skillet over medium heat, heat 2 tablespoons of vegetable oil. Fry the onions and carrots for 5-6 minutes. Add pepper and simmer about the same amount. Season with salt and pepper. Cool it down.

Boil the potatoes until tender. Mash in mashed potatoes, cool slightly and stir with flour, salt and pepper.

Make small potato cakes. Place the filling on top of each, wrap the edges and form patty-like zrazy so that the frying is inside. Dip in breadcrumbs.

Heat oil in a skillet over medium heat. Fry the zrazy for 3-5 minutes on each side.

2. Potato zrazy with cabbage

Ingredients

• 300 g cabbage;
• 1 carrot;
• 1 onion;
• ½ bell pepper;
• 3-4 tablespoons of vegetable oil;
• 2 tablespoons tomato paste
• 2-3 tablespoons of water;
• salt and ground pepper to taste;
• 6 potatoes;
• 150 g flour + for sprinkling;
• 1 egg.

Preparation

Chop the cabbage. Grate the carrots on a coarse grater. Cut the onion and bell pepper into small pieces.

In a skillet, heat a couple tablespoons of oil over medium heat. Fry the onions for 3-5 minutes, add the carrots and cook about the same amount. Add bell pepper cabbage, tomato paste and water. Simmer until soft, about 10-15 minutes. Season with salt, pepper and cool.

Boil the potatoes until tender. Mash in mashed potatoes and cool slightly. Stir in flour and egg.

Make small cakes from the potato mass. Put the filling on each, wrap the edges. Shape the zrazy so that the cabbage is inside and dust a little with flour.

Heat oil in a skillet over medium heat. Fry the zrazy for 3-5 minutes on each side.

3. Potato zrazy with cheese and ham

Ingredients

• 500 g potatoes;
• 1 egg;
• salt and pepper to taste;
• 100 g of hard cheese;
• 200-250 g ham;
• 1 teaspoon mayonnaise;
• 7-8 tablespoons of bread crumbs;
• 1-2 tablespoons of vegetable oil.

Preparation

Boil the potatoes in their skins. Cool slightly, peel and mash in mashed potatoes. Combine with egg, salt and pepper.

Grate cheese and ham on a coarse grater. Mix and add mayonnaise.

Make small tortillas out of the potatoes. Place the cheese and ham filling on each, wrap the edges and shape the zrazy into cutlets. Dip in breadcrumbs.

Heat oil in a skillet over medium heat. Fry the zrazy for 3-5 minutes on each side.

4. Potato zrazy with cheese and meat

Ingredients

• 1 kg of potatoes;
• 2 eggs;
• salt to taste;
• 100 g of hard cheese;
• 3-5 sprigs of dill or parsley;
• 350 g minced pork or pork-beef;
• 1 teaspoon sour cream;
• ground pepper - to taste;
• 100-150 g bread crumbs;
• 1 tablespoon vegetable oil.

Preparation

Boil the potatoes until tender. Puree and cool slightly. Add 1 egg and salt.

Grate the cheese on a medium grater. Chop the greens. Mix with minced meat, egg and sour cream. Season with salt and pepper.

Make flat cakes from mashed potatoes. Put the meat filling on half of them, cover with the rest and form zrazy so that the minced meat is inside. Dip in breadcrumbs.

Place the potato zrazy on a greased baking sheet. Bake at 180 ° C for about 40 minutes, turn halfway through cooking.

5. Potato zrazy with chicken and mushrooms

Ingredients

• 1 kg of potatoes;
• 3 eggs;
• salt to taste;
• 300 g chicken fillet;
• 1 onion;
• 100 g of canned mushrooms;
• 1 carrot;
• 3-5 sprigs of dill or parsley;
• 1-2 tablespoons of vegetable oil;
• ground pepper - to taste;
• 3 tablespoons sour cream;
• 3-5 tablespoons of flour;
• 100-150 g bread crumbs;
• 2 tablespoons of butter.

Preparation

Boil potatoes until tender. Puree, cool slightly, stir with 2 eggs and salt.

Boil the chicken fillet. Cool and mince.

Finely chop the onion and mushrooms. Grate the carrots on a coarse grater. Chop the greens.

Heat vegetable oil in a skillet over medium heat. Fry the onions for 3-4 minutes, add the carrots and cook the same amount. Stir with mushrooms and onions, leave on fire for a couple of minutes. Season with salt, pepper, sprinkle with herbs and season with sour cream. Cool it down.

Make tortillas from minced potatoes. Place the filling on each, wrap the edges and form a cutlet-like shape.

Beat the remaining egg. Dip the zrazy in flour, then dip it in an egg and bread in breadcrumbs. Fry in butter over medium heat until golden brown on each side, about 3-6 minutes.

6. Potato zrazy with liver

Ingredients

• 400 g beef liver;
• 50 g butter;
• 2 onions;
• salt and ground pepper to taste;
• 1 kg of potatoes;
• 2 eggs;
• 100-150 g bread crumbs;
• 2 tablespoons of vegetable oil.

Preparation

Cut the liver into small pieces and fry in half the butter for 10-15 minutes. Cool and mince.

Chop the onion. Fry in butter over medium heat for 3-5 minutes. Then mix with the liver. Season with salt and pepper.

Boil the potatoes until tender, cool slightly and pass through a meat grinder. Combine with eggs, salt and pepper.

From the minced potatoes, make a pair of small flatbreads of the same size. Place the liver on one and cover with the other. Then form a cutlet-like shape. Roll in breadcrumbs.

Heat vegetable oil in a skillet over medium heat. Fry the zrazy until golden brown, about 3-5 minutes on each side.

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7. Potato zrazy with seafood

Ingredients

• 500 g potatoes;
• 1 egg;
• 3 tablespoons flour;
• salt to taste;
• 1 small onion;
• 200 g of seafood (peeled shrimp or mussels);
• 2-3 tablespoons of vegetable oil;
• 6-7 tablespoons of bread crumbs.

Preparation

Boil the potatoes in their skins. Peel, cool and grate on a fine grater. Toss with egg, flour and salt.

Chop the onion. Boil seafood: mussels for 5-7 minutes, shrimps - for 2. Throw in a colander.

In a skillet, heat 1 tablespoon vegetable oil over medium heat. Fry the onions in 3-4 minutes, add the seafood and cook for a couple of minutes. Salt.

Make small cakes from mashed potatoes. Place over each filling and fold over the edges. Form zrazy so that the seafood is inside, and roll in breadcrumbs.

In a skillet, heat the remaining oil over medium heat. Fry the zrazy 3-5 minutes on each side.

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8. Chicken zrazy with egg and green onions

Ingredients

• 2 eggs;
• 1 onion;
• 1-2 stalks of green onions;
• 2-3 slices of white bread;
• 100 ml cream or milk;
• 500 g chicken thigh fillet;
• salt and pepper to taste;
• 2⅓ tablespoon vegetable oil;
• 6-7 tablespoons of bread crumbs.

Preparation

Boil eggs hard-boiled, cool and chop. Cut the onions into large pieces, finely chop the green onions. Soak the bread in the cream.

Pass the chicken along with onions and bread through a meat grinder. Season with salt and pepper. Knead well and beat the minced meat so that it becomes viscous. Then cover with plastic wrap or a lid and leave in the refrigerator for 20-25 minutes.

Heat a third of a tablespoon of vegetable oil in a skillet. Fry the green onions for a couple of minutes. Cool, mix with eggs, salt and pepper.

Put a small portion of minced meat on plastic wrap and give it a flat, round shape. Place the filling in the center. Lift the edges of the foil to form a patch with eggs and onions inside. Dip the blanks in bread crumbs.

Heat oil in a skillet over medium heat. Fry the zrazy for 3-4 minutes on each side. Then reduce heat and cook for another 15–20 minutes.

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9. Meat zrazy with carrots

Ingredients

• 200 g carrots;
• 1 onion;
• 3-4 tablespoons of vegetable oil;
• salt to taste;
• 1 teaspoon paprika;
• 600 g minced meat (pork, chicken or turkey);
• 7-8 tablespoons of bread crumbs;
• 1 tablespoon of starch

Preparation

Grate the carrots on a fine grater. Finely chop the onion. Heat 1-2 tablespoons of vegetable oil in a skillet. Saute the carrots until soft, a few minutes. Season with salt, sprinkle with paprika, stir and cool.

Combine minced meat with onion, salt, 1 tablespoon of bread crumbs and starch. Make medium-sized tortillas out of the meat, place carrots on top of each and fold over the edges. Form oval zrazki so that the filling is inside, and roll in breadcrumbs.

In a skillet, heat the remaining vegetable oil over medium heat. Fry the zrazy on one side for 3-4 minutes. Then turn over, reduce heat, cover and cook for another 5-10 minutes.

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10. Meat zrazy with feta and garlic

Ingredients

• 1 onion;
• 3 cloves of garlic;
• 6-7 sprigs of dill or parsley;
• 50 ml of milk;
• 8-10 tablespoons of bread crumbs;
• 400-450 g minced pork or pork-beef;
• salt and pepper to taste;
• 200 g feta or cottage cheese;
• 1 tablespoon sour cream;
• 1-2 tablespoons of flour;
• 3 tablespoons of vegetable oil.

Preparation

Finely chop the onion. Pass the garlic through a press. Chop the greens. Soak 3 tablespoons of bread crumbs in milk.

Mix the minced meat with the onion, half the garlic and soaked breadcrumbs. Season with salt and pepper. Knead and beat well to get a homogeneous mass. Place in a bowl, cover with plastic wrap or a lid, and refrigerate for 30 minutes.

Mash the feta with a fork. Combine with garlic, herbs, sour cream, salt and pepper.

Put a small portion of minced meat on plastic wrap and give it a flat, round shape. Place the filling in the center. Raise the edges of the foil to form a patch with the feta inside. First, roll the blanks in flour, then dip them in an egg and bread in breadcrumbs.

In a skillet, heat a couple tablespoons of vegetable oil over medium heat. Fry the zrazy 3-5 minutes on each side. Then place on a greased baking sheet. Bake in the oven for about 15 minutes at 180 ° C.

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