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Potato zrazy with cheese. Potato zrazy with egg, cheese and herbs

These potato zrazy are cooked without eggs, stuffed with Adyghe cheese and herbs. They turn out very tasty, tender, with sour cream are generally super.

Similarly, you can make zrazy stuffed with soy minced meat. How to cook such minced meat, look at the recipe for vegetarian chebureks.

Potato zrazy with cheese

Ingredients: 1 kg of potatoes 1 cup (250 ml) of flour 300 g of Adyghe cheese a bunch of dill with parsley salt spices: 1/2 tsp. turmeric, asafoetida, ground black pepper vegetable oil for frying Preparation: Boil the peeled potatoes until tender and drain the water (or boil them in a double boiler).

boiled potatoes

While hot, mash into a puree. Salt, add turmeric and mix. Add flour and mix well.

Mashed potatoes for cooking

While the mashed potatoes are cooling, make the filling (you can use minced soy). To do this, grate the Adyghe cheese on a coarse grater.

grated cheese

Salt if the cheese is not salty enough. Add finely chopped herbs and spices. Mix.

Cheese filling

Sprinkle the table well with flour, take a little cooled mashed potatoes and make a cake on the table with your fingers. Do the same for the second one. Put the filling on one cake (about 1 tablespoon).

Cooking potato zrazy with cheese filling

Cover with the second tortilla and press the edges a little. Take it in your hand and form an even zrazy. Sprinkle it with a little flour and flatten.

Formed potato zrazy with cheese

Fry in a small amount of oil over medium heat on both sides until golden brown.

Roasting zraz

Ready-made zrazy can be served with sour cream or, even better, with Tzatziki sauce. It will be very tasty!

Potato zrazy with sour cream

If you have leftover filling, use it in a quick potato casserole in a skillet.

Bon Appetit!

Food preparation - 30 min.,

Cooking - 20 min.,

Output - 4 pcs.

Ingredients:

Creamy butter- 50 gr.,
Potatoes- 4 medium tubers,
Egg - 2 pcs.,
Green onion- 4 - 5 feathers,
Cheese hard - 30 gr.,
Wheat flour- 0.5 cups,
Sunflower oil - 4 tbsp. l.,
salmon marinated- for decoration.
Salt.

Cooking potato zrazy with egg, cheese and herbs:

Peel potatoes, cut into large pieces. Pour water into a saucepan, put it on the stove and let it boil. We put the potatoes in boiled water, salt and cook it, depending on the variety of potatoes, until cooked for about 30 minutes. In time, this will be enough for potatoes of any variety to cook. We take out the potatoes with a slotted spoon and put them in a separate container. With a fork or crush, make a puree, put the butter and mix.
Let the puree cool a little, break one egg and add flour (2 tablespoons), mix well. Boil the second egg for about 7 minutes in boiling water, put in a deep container and cool under running water, then peel and finely chop.
We also finely chop the green onion feathers (you can add a little parsley or dill), grate the cheese on a grater and mix everything, do not add salt, because the cheese is quite salty, but salty for us ground meat not needed. The filling is ready.
We cover with parchment cutting board, grease with vegetable oil, spread the potato dough on it, level it with wet hands and put the prepared filling in the middle with a spoon, lift the parchment at the end and press the mashed potatoes to the filling on both sides. We pinch the edges.
Roll the zrazy in flour, hands should also be in flour. Warming up frying pan, pour oil and fry our zrazy over low heat, if you make a strong fire, then the zrazy will be well browned on top, and inside the cheese may not melt, and the greens will be damp. We post ready potato zrazy with egg, cheese and herbs on a dish and decorate with slices of marinated salmon. Our dish can be served on the table.

Step 1: prepare the potatoes.

First of all, prepare the potatoes. Using a kitchen brush, rinse it under cold running water to remove sand and any other contaminants. Then we put it in a deep saucepan, fill it with water so that it is 2-3 fingers above the level of the tubers, and put it on medium heat.

After boiling, cook the vegetable 20 -30 minutes depending on the variety. After the right time, we check its readiness with a table fork. In turn, we introduce its teeth into each tuber, if they enter smoothly without pressure – potatoes are ready. Using a slotted spoon, transfer it to a deep plate and cool to room temperature.

Step 2: prepare chicken eggs.

Simultaneously with the potatoes, we prepare chicken eggs intended for the filling. We put them in a small saucepan, fill with running water above the level by about 3-4 centimeters, add a couple of tablespoons of salt and 9% vinegar.

We put the stewpan on medium heat and after boiling boil hard-boiled eggs 10 -12 minutes. Then, using the same slotted spoon, transfer them to a deep bowl of ice water and cool to room temperature.

Step 3: prepare green onions and other ingredients.

While the eggs and potatoes are cooling, we are engaged in the rest of the ingredients. Under a stream of cold running water, we wash the onion stalks, cut off the roots from them and throw them away, and put the greens on a cutting board and finely chop. Then we put on kitchen table a deep plate with breadcrumbs and all other products that will be needed to prepare the dish.

Step 4: prepare the filling.

After the eggs have cooled, we clean them from the shell, re-wash them from splinters, dry them with paper towels. kitchen towels and rub on a medium grater, finely chop or grind with a blender into crumbs, it all depends on your desire.

Put the chopped eggs in a small bowl. Add chopped green onion salt and ground black pepper to taste. Mix all the filling ingredients with a tablespoon until smooth and proceed to the next step.

Step 5: Prepare the Potato Mix.

Remove the skin from the cooled potatoes. Lay the tubers on a cutting board. We cut each into 4-6 parts and pass them through a meat grinder or knead with a crush to a puree consistency right in a deep bowl.

Then add a couple of raw chicken eggs salt and oregano to taste. Thoroughly mix these products until smooth. After that, pour the right amount of sifted wheat flour into the resulting mixture and mix everything again.

Step 6: we form potato zrazy with an egg.

Now we collect a tablespoon of the vegetable mixture, put it in the palm of our hand and lightly press down to make a cake up to 1 centimeter thick.

Then we collect a teaspoon of the onion-egg filling, put it in the center of the potato cake, connect its edges, pinch them tightly with our fingers and form a cylindrical oblong cutlet with two palms.

If desired, lightly press it on both sides to give it a flatter shape, then roll on all sides in breadcrumbs and send to a cutting board or tray. In the same way, we form the remaining zrazy until the potato mixture runs out.

Step 7: fry potato zrazy with egg.

Next, put a frying pan on medium heat and pour about 100 milliliters into it. vegetable oil. After a couple of minutes, put the first batch of zrazy there and fry them on all sides until golden brown. This will take 2 -3 minutes.

Then, using a kitchen spatula, transfer the potato cutlets to a paper towel and give it the opportunity to absorb excess fat. Meanwhile, fry the next batch of cutlets, periodically adding oil to the pan. When all the zrazy are ready, arrange them in portions on plates and serve to the table.

Step 8: serve potato zrazy with egg.

Potato zrazy with egg is served hot immediately after cooking.

If desired, each serving is supplemented with sauces based on tomatoes, sour cream, cream, milk or mayonnaise, and also decorated with sprigs of fresh herbs. Enjoy delicious food!
Bon Appetit!

A set of spices can be supplemented with such spices: allspice, coriander, asafoetida, curry, paprika and nutmeg;

Instead of breadcrumbs, wheat flour is often used;

Sometimes chopped dill or parsley is added to the filling along with green onions, and hard cheese, chopped with a fine grater, is also added;

If you want to use ordinary onions, it is better to chop them finely and fry in a small amount of oil until almost cooked and after that add to the chopped eggs;

In the same way, you can cook zrazy with any other filling: fried sausage, pieces of stewed chicken, fried mushrooms, or whatever you like best.

I propose to cook hearty and tasty vegetable cutlets from potatoes stuffed with eggs, cheese and herbs. Such a dish can be served on its own with your favorite sauce or fresh vegetables, and also presented as a side dish. It is simply impossible not to cook potato zrazy! They are not only tasty and satisfying, but also prepared from the most affordable products, which are almost always at hand. If you do not like egg filling, feel free to cook zrazy with any other! Fit well, a block of cheese and chopped meat, but you can combine potatoes with any other ingredients. This dish is quite popular in any version and each is interesting in its own way! I made six pieces from this amount of ingredients, but you can get a little more or less, everything will depend on the resulting size. If desired, feel free to increase or decrease the number based on the expected number of eaters.

Ingredients:

potatoes - 5 pcs.
egg - 3 pcs.
flour - 1 tbsp. heaped spoon.
cheese - 50 grams.
breadcrumbs - 50 grams.
greens - to taste.
salt - to taste.
spices - to taste.
vegetable oil - for frying.

Servings Per Container: 6.

How to cook potato zrazy with cheese and egg:

Potatoes must be boiled in their skins, cool slightly, cut into pieces and put in a bowl.

Mash potatoes with a fork until mashed. Add one egg, salt, spices to taste and flour.

Thoroughly mix the potato mass so that it becomes homogeneous and plastic.

We are preparing the stuffing. Boil two eggs, cut them into cubes and put them in a bowl or deep plate. Add any grated cheese that melts well, fresh herbs (I have dill) and salt to taste.
We mix. The filling is ready.

Now take some potato mass and put it on flat surface, forming a cake, about the size of a palm. You can form zrazy immediately on your hand.

We put in the center 2-3 tsp. fillings.

We lift the edges and close the filling on top with another small layer of potatoes.

Carefully lift it up, form a kind of pie with your hands and roll it on all sides in breadcrumbs. You can use flour, but in my opinion it turns out more appetizing in breadcrumbs.

In this form, you can freeze potato zrazy, or you can immediately proceed directly to their preparation. Put them on a well-heated pan.

Fry over medium heat on both sides until golden crispy.

Tender and ruddy potato cutlets can be served as a side dish, or with sour cream and fresh vegetables as a lunch or dinner. The whole family will surely love it!

Bon Appetit!!!

Sincerely, Oksana Chaban.

These potato zrazy are cooked without eggs, stuffed with Adyghe cheese and herbs. They turn out very tasty, tender, with sour cream are generally super.

Potato zrazy with cheese

Composition:

1 kg potatoes
1 cup (250 ml) flour
300 gr Adyghe cheese
bunch of dill with parsley
spices: 1/2 tsp each turmeric, ground black pepper
vegetable oil for frying

Cooking:

Boil the peeled potatoes until cooked and drain the water (or cook it in a double boiler).
boiled potatoes
While hot, mash into a puree.
Salt, add turmeric and mix.
Add flour and mix well.
Mashed potatoes for cooking
While it is cooling, make the filling (can be made from). To do this, grate the Adyghe cheese on a coarse grater.
grated cheese
Salt if the cheese is not salty enough.
Add finely chopped herbs and spices. Mix.
Cheese filling
Sprinkle the table well with flour, take a little cooled mashed potatoes and make a cake on the table with your fingers.
Do the same for the second one.
Put the filling on one cake (about 1 tablespoon).
Cooking potato zrazy with cheese filling
Cover with the second tortilla and press the edges a little. Take it in your hand and form an even zrazy. Sprinkle it with a little flour and flatten.
Formed potato zrazy with cheese
Fry in a small amount of oil over medium heat on both sides until golden brown.
Roasting zraz