Potato Zrazy Stuffed with Chicken Hearts and Liver
by Editorial Staff
Very appetizing and hearty potato zrazy stuffed with chicken hearts and liver.
Ingredients
- Potatoes – about 1 kg (for 700-800 g mashed potatoes)
- Chicken liver – 200 g
- Chicken hearts – 150 g
- Bulb onions – 1 pc.
- Egg – 1 pc.
- Wheat flour – 3 tbsp
- Corn flour for breading – 3 tbsp
- Butter – 40 g
- Vegetable oil – for frying
- Salt to taste
- Ground black pepper – to taste
- Sour cream – for serving
Directions
- Prepare mashed potatoes in advance. To do this, peel about 1 kg of potatoes and boil them in salted water until tender. When the potatoes are cooked, knead them with a crush. Do not add butter and milk. Cool the mashed potatoes.
- Break an egg into the cooled mashed potatoes and pepper. Stir, add wheat flour. Stir until smooth.
- This will make a soft potato dough. Wrap it in a bag and refrigerate for 30 minutes.
- Peel the onion and cut it into cubes.
- Peel the chicken hearts of all unnecessary, place in a small saucepan and cook until tender.
- Fry the onion in butter until transparent, season with salt and pepper. Put prepared chicken liver in a pan with onions, mix.
- Add chicken hearts and fry for another 10 minutes, until the liver is done. The chicken liver should become uniform in color, and the juice flowing out when pierced should be clear.
- Then pass the fried liver with hearts through a meat grinder, mix. Season with salt and pepper if necessary.
- Then form potato zrazy from potato dough and minced meat. It is convenient for me to do this with cling film. Put the potato dough on a film, knead it into a cake. Put the filling in the middle of the cake.
- Raise the ends of the film, mold the potato-like a pie. Unfold the film, trim the potato with your hands.
- Pour cornflour for breading into a plate (you can also use wheat flour), roll potatoes in it.
- Heat vegetable oil in a frying pan and fry potato cutlets on both sides until golden brown.
- Put the finished potato zrazy with liver on a plate. Pour sour cream over the liverwort and serve immediately hot to the table. Enjoy your meal!
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