Potato Zrazy with Meat

by Editorial Staff

The classic filling for potato zraz is meat. It was zrazy with meat that I decided to cook today and tell you how I made them.

Summary

Course	Side Dish
Cuisine	Eastern European

Ingredients

Instructions

Peel potatoes, onions, and garlic wash, and place in a saucepan.
Pour in water, add bay leaf and cook. After about 20 minutes, pierce the potatoes with a fork – if soft, remove them from the stove.
Drain the water, discard the onion and garlic, add the butter and pour the potatoes.
Add the egg and quickly stir in the puree.
Wash the meat, cut, and fry in vegetable oil. Peel the onion, wash, cut into half rings and after 10 minutes send to the meat. Season with salt and pepper 5 minutes before cooking.
Chop the meat with onions in any way convenient for you.
Take a small portion of the puree in your hand. Put the minced meat on top, cover with more mashed potatoes, and form the potato zrazy with meat in the form of cutlets.
Put the pan on the fire, pour in vegetable oil, heat it, put the potato zrazy with meat in the pan, and fry on both sides until golden brown.
It was so easy and simple that I got wonderful potato cutlets-zrazy with meat for dinner.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.