According to the “classics of the genre”, zrazy are prepared from chopped meat or minced meat, inside which there is a filling, more often eggs. Today we will have meat zrazy with minced egg.

Summary

Ingredients

• Minced meat – 1.3 kg
• (for minced meat: equal parts beef and pork, onions, garlic)
• Chicken eggs – 10 pcs.
• Milk (for minced meat) – 100 ml
• Breadcrumbs
• Vegetable oil for frying
• Seasonings, ground, red or black pepper, salt – all to taste
• Greens, fresh cucumbers (optional)

The name of the dish itself suggests that first of all, we need minced meat. What kind of meat will be minced does not really matter, but it seems to me that the most optimal will be beef and pork in equal proportions.
I think there is no point in talking about how to make minced meat from pieces of meat. I will only add that for a kilogram of meat you need to scroll at least one hefty head of onions and 4-5 cloves of garlic.

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Instructions

1. Bring a pot of water to boil, add the 10 eggs, and hard-boil for 10 minutes after the water returns to boil. Transfer to cold water to cool completely, then peel and cut each egg in half lengthwise.
2. In a large bowl, combine the 1.3 kg minced meat (roughly equal parts beef and pork with onions and garlic), ground seasonings, pepper, and salt to taste. Add 2 raw eggs to the mixture.
3. Dilute the 100 ml milk with warm water to make roughly 1/2 cup total liquid. Add to the meat mixture and mix thoroughly for about 5 minutes until the meat becomes thick and absorbs all the moisture.
4. Heat vegetable oil (about 1 cm deep) in a large frying pan over medium-high heat until hot.
5. Form a meat patty in your palm, place half a boiled egg in the center, cover with more meat, and shape into a cutlet form while rolling between your palms to ensure the egg is completely covered on all sides.
6. Roll each meat zrazy in breadcrumbs to coat evenly.
7. Fry for about 4-6 minutes per side, flipping once, until golden brown and cooked through to an internal temperature of 63 °C (145 °F).
8. Serve hot with a side dish, or serve cold on lettuce leaves as an appetizer, garnished with fresh herbs and fresh cucumbers if desired.