Meat Zrazy with Chopped Egg

Cutlets are delicious. And zrazy (cutlets with filling) is even tastier! I recommend cooking pork zrazy in the oven, they turn out to be very tender.

Summary

Ingredients

• Pork – 1.5 kg
• Eggs – 3 pcs.
• Onions – 100 g
• Potatoes – 100-150 g
• Salt – 1.5 teaspoon
• Ground black pepper – 1.5 teaspoon
• Eggs – 7-9 pcs.
• Green onions – 1-2 bunches
• Mayonnaise – 5-7 tbsp
• Vegetable oil for lubrication – 1-3 teaspoon

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Instructions

1. Grind the pork, onions, and potatoes using a meat grinder. Add 3 eggs and mix well.
2. Add salt and ground black pepper. Mix thoroughly, then refrigerate for 30 minutes.
3. Boil 7-9 eggs for 10-12 minutes until hard-boiled. Peel and chop finely.
4. Wash green onions and chop finely.
5. Mix the chopped eggs, green onions, and mayonnaise together.
6. Preheat the oven to 200-220°C (390-425°F).
7. Line a baking sheet with baking paper and lightly brush with vegetable oil.
8. Take approximately 1 tablespoon (about 60 g) of the meat mixture. Form it into a ball, then flatten it into a patty. Place a teaspoon of the egg filling on the patty. Fold the edges over to seal, forming a cutlet shape.
9. Arrange the prepared zrazy on the baking sheet close together.
10. Bake at 200-220°C (390-425°F) for 10-15 minutes. Remove from the oven, flip each zrazy, and bake for another 10-15 minutes.