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


  • 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


  1. 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.
  2. 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).
  3. Take out the ready liver, cool, mince.
  4. Peel the onion, wash, chop finely.
  5. Cool boiled potatoes a little, peel, mince. Add the egg, salt, and stir.
  6. 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.
  7. Add meat. Fry everything together for 3-4 minutes, stirring occasionally. Pepper, salt. Mix well. Refrigerate. Minced meat for potato cutlets is ready.
  8. Form potato zrazy with the liver.
  9. Roll in flour.
  10. 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.
  11. Enjoy your meal!

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