Fried Potato Zrazy with Liver
by Editorial Staff
Would recommend a budget meal for the whole family. Liver potato zrazy is good both hot and cold.
Cook: 1 hour 30 min.
Servings: 4
Ingredients
- Potatoes – 6-8 pcs.
- Liver (liver, heart, lungs) – 400 g
- Egg – 1 pc.
- Bulb onions – 2 pcs.
- Flour – 50 g
- Salt to taste
- Pepper to taste
- Vegetable oil – for frying
Directions
- Liver (liver, lungs, heart – in any proportions) rinse, put in a saucepan, add water, bring to a boil. Cook until tender over low heat, covered.
- Rinse the potatoes well, put them in a saucepan, add water, bring to a boil. Cook the potatoes “in their skins” until tender over low heat, covered (about 20-25 minutes).
- Take out the ready liver, cool, mince.
- Peel the onion, wash, chop finely.
- Cool boiled potatoes a little, peel, mince. Add the egg, salt, and stir.
- Preheat a frying pan, pour vegetable oil into it. Put the onion in hot oil and fry over medium heat, stirring occasionally, until golden brown.
- Add meat. Fry everything together for 3-4 minutes, stirring occasionally. Pepper, salt. Mix well. Refrigerate. Minced meat for potato cutlets is ready.
- Form potato zrazy with the liver.
- Roll in flour.
- Preheat a frying pan, pour in vegetable oil. Put the potato zrazy in hot oil. Fry potato zrazy with liver over medium heat for about 3-5 minutes on each side, until golden brown.
- Enjoy your meal!
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