Recipe for potato zrazy with egg. Potato zrazy with egg

Potato zrazy can be prepared with any filling, but since it’s spring now and the time has come for young, juicy green onions, we’ll make a spring filling - with egg and green onions.

Compound:
6-7 pcs. large potatoes
2 eggs
a pinch of dry oregano
salt to taste
for breading - wheat bran

For filling:
5 pieces. boiled eggs
1 bunch of green onions

Preparation:
Potato zrazy can be prepared with the addition of flour, but then they will look more like pies. Today's meals will be painless.
Pour water over the potatoes and put on fire. When the water boils, add salt and cook until the potatoes are ready.
Drain the water from the finished potatoes, add a pinch of oregano and mash using a potato masher.
Cool the resulting puree, add raw eggs.

Mix the puree well.
Cut boiled eggs into cubes.
Finely chop the green onions.
Mix chopped boiled eggs and green onions for the filling.

Place 1 tbsp on your palm. with a heap of mashed potatoes, knead into a flat cake. Place the filling in the middle.

With the second hand, carefully, because The potatoes are very soft, seal the edges and shape them into cutlets.
Immediately roll potatoes in bran breading.

Fry potato zrazy in vegetable oil on both sides until golden brown.

Serve the zrazy hot.

Potato zrazy with egg and onion is another version of your favorite stuffed zrazy. They turn out more tender than fried pies. The recipe is economical and children really like it.

Ingredients for potato zraza with egg and onion

For the potato base

potatoes - 12 pcs. (medium size)

egg - 2 pcs.

flour - 5 tbsp.

onion - 1 pc.

salt - 1 tsp.

Bay leaf

For filling:

egg - 5 pcs.

onion - 1 pc.

For frying:

vegetable oil - 5-6 tbsp.

breadcrumbs - 1 cup

Recipe for potato zrazy with egg and onion

1. Boil the potatoes, add a whole onion and bay leaf for taste. Salt after boiling. When the potatoes are cooked, drain the water completely. Cool slightly, add egg, mix. Add flour and mix again.

2. Finely chop the onion, heat the frying pan, fry the onion until golden brown. Transfer the onions to a separate bowl, leaving as much oil in the pan as possible. Boil hard-boiled eggs. Then grate them on a coarse grater and mix with onion. The filling is ready.

3. Make a “flatbread” like a pie and add the filling. Form it immediately and roll it in breadcrumbs. If potatoes stick to your hands, you can periodically wet your hands with water.

Add a little vegetable oil to a heated non-stick frying pan. We put the zrazy. Do not pack them tightly, as it will be difficult to turn the zrazy over. Fry until golden crisp, 3-4 minutes on each side.

Try different filling options for potato zrazas and choose yours:,!

Fans of unique culinary masterpieces should pay attention to the unique pies. These can be potato zrazy (they have an oval shape), which are often prepared in Ukraine, Lithuania, Belarus, Poland, and Russia. They were invented during the existence of the Polish-Lithuanian Commonwealth. If you want to create this dish correctly, below are step-by-step recipes (using potatoes, mushrooms, and other ingredients).

How to cook potato zrazy

Mash boiled potatoes with butter, fried onions, and eggs (you will find a step-by-step recipe with photos on separate resources). The dough should be tight. Subsequently, the filling is placed in it (almost any products are used for it). For example, an excellent solution would be fried onions and carrots. You can add meat, chicken, boiled eggs, finely chopped cabbage, pepper.

Potato dough for zraz

Make zrazy from hot potatoes. Remember that cooled puree loses its ability to stick together well. Add eggs and flour to the dough. Using these components, the mass will keep its shape well. Use yolk whenever possible. Keep in mind that protein makes the mixture coarser. Don't add too much oil as it may interfere with frying.

Fillings for potato zrazas

Often the filling for potato zrazas is made with mushrooms and meat (usually in the form of minced meat). Keep in mind that it is advisable to use products that go well with potatoes. Often the components are pre-fried until golden brown. These can be chopped sausages, sausages, vegetables, onions. For taste, you should add spinach, parsley, dill, and other herbs.

Potato zraza recipes

Zrazy is an excellent solution for those who want to “free the refrigerator” from some products. For example, housewives often need to somehow use “yesterday’s” puree. Add a few components to it and you can start frying the cutlets. In different countries they use truly unusual methods of preparing potato rolls (you can find different photos on the Internet). Taste qualities depend not so much on the products, but on the method of creating the dish.

Potato zrazy from mashed potatoes

Calorie content of the dish (per 100 grams): 115.7 kcal.
Cuisine: Russian, Ukrainian.

If you are interested in the question of how to prepare zrazy from potatoes, then read the description below. Even people with no cooking experience can handle this dish. Almost any product is suitable for the filling (you can add some fresh vegetables, fresh herbs). The dish can be eaten either hot or cold. Its taste remains unchanged even several hours after preparation.

Ingredients:

potatoes – 6 pcs. medium size;
2 eggs;
wheat flour - 3 tbsp. l.;
frying oil;
salt, curry, breadcrumbs.

Cooking method:

Combine puree, egg, flour, curry, salt.
Make balls, roll them in breadcrumbs, and fry them.

With mushrooms

Number of servings: for 5 persons.
Calorie content of the dish (per 100 grams): 120 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Ukrainian.

Many people may be interested in the question of how to prepare zrazy stuffed with mushrooms. Use the specified product frozen, dried, or fresh. Add chopped mushrooms to the filling. It’s worth adding greens (an excellent dish with green onions, spinach, parsley, dill), spices (it’s delicious to add pepper, curry, coriander). Such designs (their photos can be seen on separate resources) are made quickly and simply.

Ingredients:

mushrooms (champignons are suitable) – about 300 g;
potatoes – 300 g;
1 onion;
wheat flour - 3 tbsp. l.;
oil for frying – 4 tbsp. l.;

Cooking method:

Fry the chopped mushrooms (you can mince them).
Finely chop the onion and fry. Combine it with mushrooms, salt, and spices.
Mix mashed potatoes, spices, salt, flour. Make balls (take the base in small pieces), put fried mushrooms in them (take 1 tablespoon of mushroom filling per flatbread).
Roll the mashed potato zrazy in breadcrumbs and fry over low heat.

With meat

Cooking time: approximately 60 minutes.
Number of servings: for 3-5 persons.
Calorie content of the dish (per 100 grams): 122.9 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Ukrainian.

Many housewives are interested in how to prepare a dish with minced meat or chicken. In this case, you should use fried minced meat with onions for the filling (if desired, you can make minced meat from fish). This addition makes the zrazy unusual. Forming the balls can be a problem because the dough is sticky. To prevent it from sticking to your fingers, first wet your hands in cold water.

Ingredients:

minced meat (can be made with liver) – about 230 g;
potatoes – 800 g;
3 onions;
wheat flour – 200 g;
1 egg;
oil for frying – 4 tbsp. l.;
salt, curry, pepper.

Cooking method:

Combine the fried onion with raw minced meat (meat, fish or chicken), add salt. Fry everything together.
Mix puree, egg, salt. You need to pepper the mixture. Make “pies”, put meat filling in them.
Fry the cutlets (you should get balls with a golden crust).

With cabbage

Cooking time: approximately 50 minutes.
Number of servings: for 7 persons.
Calorie content of the dish (per 100 grams): 125.8 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Ukrainian.

This dish is readily made by many housewives today, especially those who love Lenten recipes. It gained great popularity due to its simplicity. You will spend relatively little time preparing potato zrazas. In addition, cabbage and potatoes complement each other wonderfully. It’s delicious to add fresh cabbage to the filling (but it can also be sauerkraut, then the zrazy will be more juicy).

Ingredients:

cabbage – a small head (about 1kg);
potatoes - approximately 8 pcs.;
1 carrot;
2 chicken eggs;
3 onions;
wheat flour - 4 tbsp. l.;
frying oil;
salt, curry, pepper, breadcrumbs.

Cooking method:

Combine chopped cabbage, fried onions, carrots, salt, and herbs.
Mix the puree, egg, flour, salt, spices (you can make the base with vegetable oil). Make rolls, put a tablespoon of filling in each.
Roll the zrazy in breadcrumbs. Place the flatbreads in a hot frying pan with butter and fry until golden brown.

With onion and egg

Cooking time: approximately 60 minutes.
Number of servings: for 5-8 people.
Calorie content of the dish (per 100 grams): 257.7 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Belarusian.

This potato zraza recipe is economical. The rolls turn out filling. They are somewhat reminiscent of pies, but they come out more tender and juicy. One of the main advantages of this culinary masterpiece is the speed of preparation. You can even eat “pies” for breakfast (for example, instead of the usual omelet). The following is a detailed description of how to prepare this dish.

Ingredients:

potatoes - approximately 10 pcs.;
2 boiled eggs;
1 raw egg;
1 onion;
wheat flour – 6 tbsp. l.;
oil for frying (about 5 tbsp.);
salt, curry, pepper, breadcrumbs.

Cooking method:

Fry half an onion, mix it with boiled, grated eggs.
Mix the potato mixture, half the chopped onion, egg, flour, salt, and spices. Make balls, put onion and egg filling inside (each ball should take the shape of a pie).
Roll potato zrazy in breadcrumbs and fry in a frying pan.

With cheese

Cooking time: about 60 minutes.
Number of servings: for 6 people.
Calorie content of the dish (per 100 grams): 254.7 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Belarusian.

This recipe will appeal to those who follow a special diet (for example, not all people can eat eggs or meat). In addition, vegetarians will also appreciate this cooking method. The results are very tasty, tender balls. You can add eggs if you wish, but it will be delicious without them. It is recommended to make the filling from Adyghe cheese and herbs. It's delicious to eat cutlets with sour cream.

Ingredients:

potatoes - approximately 1 kg;
wheat flour – 6 tbsp. l.;
Adyghe cheese – about 250 g;

Cooking method:

Mix grated or chopped cheese, herbs, spices, salt (if the cheese is unleavened).
Grind the boiled potatoes with a blender, add turmeric and flour (you should get the consistency of a tight dough). Make pies, put the filling inside (1 tbsp in each ball).
Fry the cutlets (check for doneness by checking for a golden crust).

No eggs

Cooking time: about 40 minutes.
Number of servings: for 4-8 people.
Calorie content of the dish (per 100 grams): 230 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Polish.

This cooking method is very simple and inexpensive. The dish turns out to be low-calorie and tasty. It will certainly enrich your menu. To make the cutlets unusual, add all kinds of spices (curry, cumin, coriander, turmeric, asafoetida), and herbs to the dough and filling. Supplement the recipe with vegetables and mushrooms. To make the dish more filling, you can use minced meat (chicken, beef, pork).

Ingredients:

potatoes - approximately 200 g;
flour - 3 tbsp. l.;
oil for frying (about 6 tbsp.);

Cooking method:

The puree is mixed with spices, salt, and herbs. You should get a thick dough.
Roll into balls, roll them in breadcrumbs, and flatten them a little (each ball should take the shape of a cutlet).
Fry the “pies” until golden brown, serve with mushroom sauce or sour cream.

No filling

Cooking time: about an hour.
Number of servings: for 10 people.
Calorie content of the dish (per 100 grams): 200.7 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Polish.

This and the previous methods of creating “pies” are similar. They should be used in cases where you don’t have time to spend a long time in the kitchen. A great option for creating an excellent breakfast. You can experiment with adding different seasonings and vegetables (carrots, onions, cabbage) to the dough. Remember that all ingredients must be finely chopped.

Ingredients:

potatoes - approximately 300 g;
carrots – 2-3 pcs.;
1 onion;
flour - 3 tbsp. l.;
oil for frying (about 6 tbsp.);
salt, parsley, dill, curry, asafoetida, turmeric, pepper, breadcrumbs - optional.

Cooking method:

Make mashed potatoes. Mix it with flour, salt, chopped herbs, spices, fried onions, carrots.
Make balls from the mixture (you can use breadcrumbs for rolling), fry.

In the oven

Cooking time: approximately 1 hour 20 minutes.
Number of servings: for 12 people.
Calorie content of the dish (per 100 grams): 220.7 kcal.
Purpose: for lunch, afternoon snack, dinner.
Cuisine: Russian, Polish.

It’s not a problem if there is some mashed potatoes left over from lunch or yesterday. Use it to make healthy rolls. This recipe will especially appeal to those who are watching their figure. There is no need to fry the balls. They bake perfectly in the oven. It is worth noting that it is not necessary to use flour for vegetable cutlets. The absence of this component makes the dish more tender.

Ingredients:

potatoes - approximately 1 kg;
carrots – 2-3 pcs.;
1 onion;
mushrooms – 300 g;
oil - about 3 tbsp. l.;
salt, parsley, dill, curry, asafoetida, turmeric, pepper - optional.

Cooking method:

Fry chopped carrots and onions. Add chopped mushrooms to the mixture (they can be fresh, boiled, defrosted). Fry everything until the moisture evaporates. Add spices, salt, herbs.
Form it immediately like this: make a cake from the puree (it should have a homogeneous mass), put the filling, cover it with a second cake of puree, roll it into a ball. Place the finished “pies” in the freezer for 30 minutes. Next, place the balls on a greased baking sheet. Bake for 40 minutes.

Video

Step 1: prepare the potatoes.

First of all, prepare the potatoes. Using a kitchen brush, wash it under cold running water to remove sand and any other contaminants. Then put it in a deep saucepan, fill it with water so that it is 2-3 fingers above the level of the tubers, and put it on medium heat.

After boiling, cook the vegetable 20 -30 minutes depending on the variety. After the required time, check its readiness with a table fork. We insert its teeth into each tuber one by one, if they enter smoothly without pressure – the potatoes are ready. Using a slotted spoon, transfer it to a deep plate and cool to room temperature.

Step 2: prepare chicken eggs.

At the same time as the potatoes, prepare the chicken eggs intended for the filling. Place them in a small saucepan, fill with running water above the level by about 3-4 centimeters, add a couple of tablespoons of salt and 9% vinegar.

Place the saucepan on medium heat and after boiling, boil the eggs hard-boiled 10 –12 minutes. Then, using the same slotted spoon, transfer them to a deep bowl of ice water and cool to room temperature.

Step 3: Prepare the green onions and other ingredients.

While the eggs and potatoes are cooling, we prepare the remaining ingredients. We wash the onion stalks under cold running water, cut off the roots from them and throw them away, and put the greens on a cutting board and finely chop them. Then we put on the kitchen table a deep plate with breadcrumbs and all the other products that will be needed to prepare the dish.

Step 4: prepare the filling.

After the eggs have cooled, peel them, rinse them again to remove any fragments, dry them with paper kitchen towels and grate them on a medium grater, finely chop them or grind them into crumbs using a blender, it all depends on your desire.

Place the crushed eggs in a small bowl. Add chopped green onions, salt and ground black pepper to taste. Mix all the filling ingredients with a tablespoon until smooth and proceed to the next step.

Step 5: Prepare the potato mixture.

Remove the skin from the cooled potatoes. Place the tubers on a cutting board. Cut each into 4-6 pieces and pass them through a meat grinder or mash them with a masher until it reaches the consistency of puree right in a deep bowl.

Then add a couple of raw chicken eggs to it, salt and oregano to taste. Mix these products thoroughly until smooth. After this, pour the required amount of sifted wheat flour into the resulting mixture and mix everything again.

Step 6: form potato zrazy with egg.

Now we take a tablespoon of the vegetable mixture, put it in the palm of our hand and press it lightly to make a flat cake up to 1 centimeter thick.

Then we take a teaspoon of onion-egg filling, place it in the center of the potato cake, connect its edges, pinch them tightly with our fingers and form a cylindrical oblong cutlet with two palms.

If desired, lightly press it on both sides to give it a flatter shape, then roll it on all sides in breadcrumbs and place on a cutting board or tray. We form the remaining zrazy in the same way until the potato mixture is finished.

Step 7: fry potato zrazy with egg.

Next, put the frying pan on medium heat and pour about 100 milliliters of vegetable oil into it. After a couple of minutes, put the first batch there at once and fry them on all sides until golden brown. It will take 2 -3 minutes.

Then, using a kitchen spatula, transfer the potato cutlets onto a paper towel and allow it to absorb excess fat. Meanwhile, fry the next batch of cutlets, periodically adding oil to the pan. When all the zrazy are ready, put them in portions on plates and serve them on the table.

Step 8: serve potato zrazy with egg.

Potato zrazy with egg is served hot immediately after cooking.

If desired, each serving is supplemented with sauces based on tomatoes, sour cream, cream, milk or mayonnaise, and also decorated with sprigs of fresh herbs. Enjoy delicious food!
Bon appetit!

The set of spices can be supplemented with the following spices: allspice, coriander, asafoetida, curry, paprika and nutmeg;

Wheat flour is often used instead of breadcrumbs;

Sometimes chopped dill or parsley is added to the filling along with green onions, and hard cheese, crushed using a fine grater, is also added;

If you want to use regular onions, it is better to finely chop them and fry them in a small amount of oil until almost fully cooked and then add them to the chopped eggs;

Using the same method, you can prepare zrazy with any other filling: fried sausage, pieces of stewed chicken, fried mushrooms, or whatever you like best.

There are many international dishes in the culinary scene. And a huge number of recipes that travel all over the world, not to mention neighboring countries and regions. Potato zrazy is one of such dishes, which is very common in home recipes of Belarusians, Poles, Ukrainians and Russians. Some housewives perceive such recipes without much enthusiasm.

There is an opinion that it is easier to form zrazy from meat than from potatoes. It is not true. If you follow the recipe, there is nothing complicated. And how can you not cook them if they look appetizing, very filling, and most importantly - incredibly tasty. And there are so many fillings for potato zrazas. A large list that amazes and surprises. Of course, these are mainly derivatives from meat and fish.

Today I have a proposal to use a not so classic meat filling, but quite well-known. This is a boiled egg and green onions. And we will get tender potato cutlets with a fragrant, unusual filling, which are one of the hallmarks of Belarusian cuisine. Plus, ready-made zrazy can be served with various sauces, seasonings, and sour cream.

Many housewives prefer them with cracklings and fried onions. I just prepared potato zrazy with egg and onion, but you decide for yourself how to serve it to guests and family. This is a budget dish, you will have to tinker a little to form even and beautiful zrazy, but the effort is worth it, the taste is incredible, in some way they remind me of pies.

Taste Info Main potato dishes

Ingredients

flour – 2 tbsp;
eggs – 2 pcs.;
potatoes – 400 g;
green onions – 20 g;
sunflower oil – 40 ml;
salt - to taste.

Cooking time: 60 min. Difficulty: Easy

How to cook potato zrazy with egg and green onions

Just as in the case of meat cutlets, we start with “minced meat”, only ours is potato. To do this, you need to wash, peel, rinse and cut the potatoes into a pan. Add water to the pan and cook the potatoes for regular mashed potatoes. At the end of cooking, don’t forget to add salt. Once it is ready, drain the water from the pan and let it cool slightly.

Important! Zrazy should not be prepared from leftover mashed potatoes as they will be watery.

Without adding any butter or milk, as in the classic puree recipe, mash the potatoes well with a potato masher until they become a thick puree. The exclusion of classic ingredients in mashed potatoes will help us when forming zraz. They won't spread out. And for now, aside. Let it cool down.

Let's hard boil the eggs. To do this, put them in a saucepan, add cold water and cook from the moment of boiling for 10 minutes. Then cool, peel and grate. Place in a bowl. You can simply mash it in the same bowl with a fork, but finely.

Wash and chop the green onions, but not very finely. Let it be clearly visible in the filling. Then the green spots of the onion will stand out beautifully in the zrazas themselves.

Salt to taste and mix eggs with onions. Again, you can add pepper at your discretion. I didn't add it.

Back to mashed potatoes again. Add two level tablespoons of flour to the pan where it has cooled. A small amount will not degrade the taste at all. And mix thoroughly again.

Pour some flour into a small plate. Lightly moisten your hands with water and form a potato patty. Place it on the flour and top with the filling.

Carefully fold the edges, ensuring that the filling is hidden inside. And lightly roll in flour.

Immediately place our zrazy in a well-heated frying pan with sunflower oil. You don’t need a lot of oil, otherwise the potatoes will “float”. But there should be fire
slightly above average.

Over high heat, the potato cutlets will quickly become golden brown and will not spread. Fry them on both sides.

Place potato zrazy with egg and green onions on a plate. Let them cool down a little.