Potato Zrazy with Carrots and Boiled Eggs
by Editorial Staff
A simple and tasty dish – potato zrazy with carrots and boiled eggs. Soft and tender cutlets without meat, with an appetizing filling of vegetables and eggs – an excellent side dish or a complete independent dish!
Cook: 60 min.
Servings: 5
Ingredients
For zraz:
- Potatoes – 700 g
- Egg (small) – 1 pc.
- Wheat flour – 2 tbsp + 2-3 tablespoon. breading spoons
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 3-4 tbsp
For filling: - Eggs – 3 pcs.
- Carrots – 2 pcs. (200 g)
- Bulb onions – 2 pcs. (120 g)
- Fresh parsley – 3-4 sprigs
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2-3 tbsp
Directions
- Put the eggs in a saucepan, fill with water, put on the heat, and bring to a boil. Reduce heat and cook eggs for about 8 minutes. Then we cool the boiled eggs in cold water. From the indicated amount, I got 20 small potato zraz stuffed with carrots and eggs.
- Peel the potatoes cut them into small pieces (I had rather small potatoes, so I just cut them in half), and send them to the pan. Fill with water, add a pinch of salt, mix, put on the heat, and bring to a boil. Then reduce the heat to medium and cook for about 20-25 minutes, until the potatoes are tender and soft.
- Then we drain the water from the boiled potatoes. Put it back on the heating again and hold it for about 20-30 seconds so that the remaining moisture evaporates. Then knead the potatoes to a puree state with a crush.
- Let the mashed potatoes cool slightly so that they are not too hot. Break the egg into a saucepan with mashed potatoes, add 2 tablespoon. tablespoons of flour and a little ground black pepper.
- Mix well and set aside for now.
- Cooking the filling. Peel the eggs and chop finely with a knife.
- Peel the onion and cut it into small cubes.
- Peel the carrots and rub them on a coarse grater.
- We wash the parsley, dry it, and chop finely with a knife.
- Heat 2-3 tablespoon in a frying pan. tablespoons of vegetable oil. Fry the onions over medium heat for about 1-2 minutes, until soft. Add the grated carrots and, stirring occasionally, fry for about 3-4 minutes.
- Then remove the pan from the heat. Add eggs and herbs to the fried vegetables.
- Salt, pepper, and stir. The filling for the zraz is ready.
- We begin to form zrazy. To do this, sprinkle the hands and work surface with flour. We take about 2-3 tablespoon. tablespoons of potato mass, roll into a ball, and put on the board. We do this with the entire potato mass.
- Then gently flatten each ball into a cake.
- Put about 1-2 teaspoons of the filling on each cake.
- Gently pinch the edges of each cake, closing the filling and forming a round shape. Then flatten slightly to flatten and flour on all sides.
- Heat vegetable oil in a frying pan. Fry the zrazy over medium heat for about 2-3 minutes on each side, until golden brown.
- Thus, we fry all the zrazy. If necessary, add vegetable oil to the pan.
- Serve potato zrazy with carrots and boiled egg to the table, decorating with fresh herbs if desired.
- Zrazy is soft and tender, with a fragrant, tasty filling. If desired, when serving, you can add sour cream to them – it will be even tastier! Bon Appetit!
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