Potato Zrazy with Salmon
by Editorial Staff
Very tender zrazy are obtained from crushed potatoes. And if the filling is tender salmon fillet … You can’t pull it by the ears!
Cook: 1 hour 30 mins
Servings: 4
Ingredients
- Potatoes – 700 g
- (or mashed potatoes – 600 g)
- Butter – 15-25 g
- Egg – 1-2 pcs.
- Flour – 60-80 g
- Salmon fillet – 100 g
- Parsley – 0.25 bunch
- Olive oil – 0.5 tbsp
- Vegetable oil – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel the potatoes, wash, cut, add water. Bring to a boil, season with salt and cook until tender (20-25 minutes).
- Drain the hot potatoes. Add butter and immediately knead thoroughly until the potatoes are cold. Cool to about 40-50 degrees.
(The mashed potatoes can be used immediately or the next day.) - Add eggs and black pepper. Mix.
- Add flour and mix thoroughly. Prepare the filling: Finely chop the salmon fillet.
- Heat olive oil in a frying pan. Fry fillet pieces over medium heat, stirring occasionally, until tender (about 10 minutes).
- Finely chop the parsley.
- Mix the fried fillet with the parsley. Add salt and black pepper. Mash with a fork.
-
It is better to sculpt potato zrazy with wet hands. Take some potato dough (about 60-80 g). Roll into a ball and then form a cake. Put the filling in the middle of the cake (about 10 g – 2 teaspoon). Gently close the edges, forming a round patty patty.
- Heat vegetable oil in a frying pan. Put the zrazy and fry them first on one side over medium heat until golden brown (it took me 4 minutes).
- Then gently turn over and fry the potato zrazy with fish on the other side for another 4 minutes.
- Potato zrazy with salmon are ready. Enjoy your meal!
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