Zrazy with mushrooms

Potato cutlets with mushrooms just like potato zrazy will perfectly complement the Lenten table. Potato cutlets with mushrooms, the step-by-step recipe of which I want to offer you today, are very similar in recipe and cooking technology to lazy potato zrazy. Unlike potato zrazy, these potato cutlets will be cooked with a loaf, and if you use flour instead of a loaf, you will get real lazy potato zrazy.

The recipe for these potato cutlets with mushrooms in a frying pan will use champignons, but you can use boiled wild mushrooms or oyster mushrooms instead.

Ingredients:

Champignons - 200 gr.,
Mashed potatoes - 500 gr.,
Eggs - 1 pc.,
Onions - 1 pc.,
Loaf - 100 gr.,
Milk - 1 glass,
Salt and spices - to taste,
Sunflower oil.

Potato balls with your favorite filling

For lovers of traditional recipes, we offer potato cutlets with the classic filling - green onions and eggs.

INGREDIENTS	QUANTITY
flour	60 g
potato	6 pcs.
vegetable oil	50 ml
eggs	3 pcs.
greenery	60 g
crackers	90 g
salt	taste

How much time - 50 minutes.

What is the calorie content - 159 calories.

How to cook:

Wash the potato tubers and place in a saucepan.
Fill them with water, put them on the stove, turn on the heat and add salt.
Let it boil, cook until fully cooked.
Once the root vegetables are cooked, drain them and cool.
Peel, cut into small pieces, mash into puree.
When the mixture has cooled almost completely, add flour.
Add salt and mix by hand until an elastic dough is obtained.
Place the eggs in a saucepan, add water and put everything on the fire.
As soon as it boils, set aside for fifteen minutes.
Boil the eggs until fully cooked, then pour cold water over them to cool quickly.
Peel the shells and cut into small cubes.
For greens, choose anything you like. This could be dill, green onions, parsley, cilantro, arugula, sorrel, spinach, etc.
Rinse, chop and mix with eggs, add spices to taste.
Divide the dough into several parts, and from them, in turn, make flat cakes.
Place the filling in the center and wrap it inside.
Roll the resulting meatballs in breadcrumbs on both sides.
Pour oil into a frying pan, heat it and fry the zrazy until golden brown.

Tip: It is important to choose the right potato variety. For example, the variety “Granada” is suitable

Ingredients for the recipe with photos

Potatoes – 6 pieces;
Chicken egg – 2 pieces;
Butter – 50 grams;
Milk – ¼ cup;
Wheat flour – 3 tablespoons;
Salt to taste.

For instant frying

Olive oil – 50 milliliters;
Butter – 30 grams.

Today we will cook something very simple, but very tasty and filling! These are potato cutlets that we will fill with a variety of fillings.

More than five interesting recipes await you, each of which is a must-try. By the way, you can do this at the same time. To do this, you will need a sufficient number of zrazas and different types of fillings. As a result, you will get a platter for lunch or dinner.

To prepare zraz from potatoes, it is not at all necessary to use boiled potatoes. It can also be raw, grated potatoes. But in the second case, the cutlets will have to be cooked a little longer and over low heat, preferably under a lid.

Remember that you will need quite a lot of oil, especially if you are cooking a large number of cutlets. If you have a non-stick frying pan, you can fry without using oil.

Classic mashed potato cutlets

Cooking time

calorie content per 100 grams

You know that classics are always in fashion? Then let's prepare classic potato zrazy together from ready-made mashed potatoes, it will be delicious!

How to cook:

Tip: Be careful with the salt and remember that feta is also salty.

Ingredients

I rarely cook puree specifically for making cutlets. I usually use freshly boiled potatoes as a side dish for dishes. And the cutlets go into the already cooled and standing puree, for example, the next day after cooking. But you can also specially boil the potatoes for the recipe if you want crispy cutlets with a juicy filling.

You will need:

Puree - made from 7 potatoes.
Minced meat (any) -500 g.
Onion - 1 pc.
Garlic - 2-3 cloves (optional).
Egg - 1 pc.
Flour - 200 g.
Cheese - 100-150 g.
Breadcrumbs, salt, spices - to taste.

The amount of ingredients for potato cutlets can be varied depending on the volume of mashed potatoes.

In addition to the filling of minced meat and cheese, you can use any other: mushrooms, crab sticks, ham, and so on. The cooking technology does not change.

Cutlets are served with sour cream or you can make sauce.

For the gravy you will need:

Sour cream - 150 g.
Broth (or water) - 250 ml.
Flour - 25 g.
Butter - 25 g.
Salt, black pepper - to taste.

Secrets of making delicious potato cutlets with mushrooms

I am sure that this common dish will become a favorite, the main thing is to learn how to cook it correctly.

Choose yellow varieties of potatoes: they are more starchy, sweet and crumbly.
Always add flour to mashed potatoes, this will help the cutlets hold together better.
To be on the safe side, you can add an additional spoonful of starch to the dough; it will hold the zrazy together better.
Bread the formed zrazy with a thin layer of flour: they will not disintegrate in the pan when frying.
Use fresh, pickled or frozen mushrooms. In this case, pre-fry any.
The type of mushroom is not important; forest or artificially grown mushrooms are suitable: champignons or oyster mushrooms.
When forming the cutlets, sprinkle your hands with flour so that the dough does not stick to them.

And now we will look at how to cook potatoes in a step-by-step recipe with photos.

Potatoes – 7 pcs. medium size
Champignons – 300 g
Onions – 1 pc.
Flour – 2 tbsp. l. into the dough, plus for sprinkling
Salt, ground pepper - to taste
Vegetable oil - for frying

Potato balls with mushroom sauce

This dish can already be served to guests. Potato zrazy with aromatic cheese, which, when served, is poured with a rich mushroom sauce.

INGREDIENTS	QUANTITY
flour	15 g
frying oil	40 ml
eggs	1 PC.
crackers	60 g
onion	1 head
bouillon	0.2 l
potato	500 g
oil for sauce	25 ml
cheese	150 g
mushrooms	220 g
cream	0.2 l
flour	30 g
greenery	20 g

How much time - 45 minutes.

What is the calorie content - 142 calories.

How to cook:

Peel the potatoes, cut into cubes and place in a saucepan.
Pour water and rinse the slices to remove starch.
Next, pour in enough water for cooking and put on fire.
Bring to a boil, cook until soft, then drain.
Mash the tubers into puree and cool slightly.
Beat in the egg and add spices to your taste.
Grate the cheese and add it to the rest of the ingredients.
Stir and add flour, mix with hands until smooth.
Next, start cleaning the mushrooms for the sauce. Both the caps and the legs need to be cleaned.
After this, cut the mushrooms into slices or small cubes.
Pour oil for the sauce into a frying pan and heat it.
At this time, peel the onion, wash it and finely chop it.
Place in a frying pan and fry until soft, add mushrooms and fry.
Add spices and a spoonful of flour, stir.
Add cream and broth, simmer, stirring, for 3-4 minutes.
At this time, rinse and finely chop the greens, add them to the sauce.
Stir and remove the pan from the heat.
Pour oil into a nearby frying pan and heat it.
Form cakes from the potato mixture.
Roll each of them in breadcrumbs and fry in a frying pan until golden brown.
Serve the potato cutlets hot with hot mushroom sauce.

Tip: You can use plain water instead of broth.

Recipe for potato balls with canned fish

It is believed that the most economical version of this dish is stuffed with canned fish. To prepare the meatballs you will need:

Potatoes - 800-1000 g.
Fish (sprats, sardines, etc.) - 150-200 g.
A small bunch of green onions.
Butter - 15-20 g.
Vegetable oil - 70-80 ml.
Raw egg - 1-2 pcs.
Carrots - 100 g.
Flour for thickness.
Salt and pepper to taste and your desire.

Boil peeled potatoes and carrots until completely soft. Squeeze the fish from the oil and mash it well. Finely chop the onion and add to the sprats. Make a thick puree from carrots and potatoes, to which eggs and butter are then added. Form the mixture into small balls, make a hole in them and add the filling there. Cover the top with potatoes, roll in flour and place in a well-heated frying pan. Fry until golden brown. Can be served. A pleasant combination will be with cream, sour cream or herbs.

How to make lean cutlets from mashed potatoes (without eggs)

An excellent dietary dish for a Lenten menu. White beans will be used as a filler. It fills you up quickly, so after tasting the lean cutlets, you can easily hold out until your next meal.

Take:

White beans – 140 gr.
Potatoes – 3 tubers.
Small onion – 0.5 pcs.
Smoked paprika – ½ small spoon.
Flour – 70-80 gr.
Breadcrumbs, butter, pepper, salt.

How to cook:

The beans will need to be soaked overnight to reduce the cooking time.
Boil potatoes and beans. Puree with a blender.
Fry diced onion in a frying pan.
Combine the prepared products, add seasonings and spices. Make semi-finished meatballs from the resulting minced meat.
Fry over medium heat until golden brown.

Recipe with dried wild mushrooms and cheese

Cooking time: 1 hour 30 minutes

Number of servings: 8

Energy value

calorie content – 203.68 kcal;
proteins – 3.54 g;
fats – 15.47 g;
carbohydrates – 12.45 g.

Ingredients

potatoes – 1.2 kg;
dried wild mushrooms – 80 g;
onions – 2 pcs.;
Dutch cheese – 90 g;
butter – 45 g;
eggs – 3 pcs.;
flour – 70 g;
vegetable oil – 270 ml;
sprigs of dill, parsley - 4 pcs.;
salt – 35 g;
black pepper – 45 g;
mixture of Provencal herbs – 55 g.

Step-by-step preparation

We prepare the dish with dried mushrooms, so first we wash them well and soak them for 3 hours. Place in a saucepan, add water, add a little salt, and cook over medium heat for no longer than 10 minutes.
Peel the potatoes, wash them, cut them into small pieces, put them in a container with water, add some salt, and cook on a medium burner for 15-20 minutes.
We drain the broth from the potatoes and turn them into a puree-like mush, armed with a masher.
Peel the onion, chop it into small cubes, put it in a frying pan, pour in a small amount of oil, fry for 7 minutes while stirring.
Cut the cooled mushrooms into small pieces and add to the pan with the onions. After mixing well, fry on the same flame for another 5 minutes.
In the mashed potatoes we put sauteed mushrooms, Dutch cheese, pre-shredded on a grater, finely chopped dill, and parsley. Beat the eggs, pour in the butter melted in the microwave. Mix everything thoroughly until smooth and homogeneous.
Add salt, pepper, season with Provençal herbs, mix well again.
We wet our hands with water, form small oval balls, flatten them slightly, and carefully roll them in flour.
Pour the remaining vegetable oil into a clean frying pan, let it heat up on a medium burner, lay out the potato and mushroom cutlets and fry first on one side for about 2 - 3 minutes, then turn over for the same time.

Serve potato cutlets with mushrooms on flat plates, with fried meat, topped with any sauce to taste.

Tip: To reduce calories, soak mushrooms on paper towels for a few minutes after frying to absorb excess oil.

The dish can be used not only for everyday family lunches and dinners, but also taken with you on a long trip, as a quick snack to work, to school, or on a picnic.

Recipe 1: mashed potato cutlets (with photos step by step)

Potatoes 600 g
Egg 1 pc.
Butter 30 g
Flour 1-2 tbsp. spoon
Breadcrumbs 100 g

Boil the potatoes in salted water with a bay leaf until fully cooked.

Drain the water, crush the potatoes, add butter and cool to about 50*C. To make puree, it is better to use a hand press rather than a blender, because when chopping with knives the puree becomes too sticky. Beat in one raw egg and mix thoroughly.

Add one or two tablespoons of flour to the puree to give it a denser consistency. To stir thoroughly.

In a deep plate, mix breadcrumbs (without salt) with the factory-made breading mixture in a ratio of 1:1 or 2:1 - depending on how salty the puree turns out.

Heat vegetable oil in a frying pan. Place a tablespoon of puree into the breading mixture and roll in breadcrumbs on all sides, shaping into a ball.

If desired, before forming the cutlet, you can make a depression in a portion of mashed potatoes and put some kind of filling - in this case, a teaspoon of processed cheese with mushrooms. Then cover the filling with potatoes and also form a ball in breadcrumbs.

When placing the potatoes in a frying pan in hot oil, lightly press the ball down with your hand or a slotted spoon.

Fry potato cutlets for 3-5 minutes on each side. Place the finished cutlets on a napkin to remove excess fat. Cutlets made from mashed potatoes should be served hot, with a portion of rich sour cream and herbs.

How to cook potato balls?

Potato meatballs are a versatile dish that can be quickly prepared from leftover mashed potatoes after the holidays. You can diversify the dish with other vegetables, meat and fish. Some tips for preparing this dish:

For meatballs with vegetables, you can take raw potatoes, which are grated along with other products. This works well for fish fritters, as fish and potatoes need the same amount of cooking time.
Potato balls with filling are best obtained if you first prepare steep mashed potatoes (with or without milk).
To keep the cutlets in shape, roll them in flour, then coat them with egg, then dip them in breading on both sides.

Mashed potato balls are an easy to prepare second course. It only requires potatoes, an egg, a little flour and/or breadcrumbs and (if desired) filling to taste. The mashed potatoes for the meatballs need to be made thicker than usual, then it will be easier to form pancakes. The taste of the dish will be diversified and improved by chopped herbs or cheese. You can add onions to the recipe for potato balls with cheese.

Ingredients:

potatoes – 3-4 pcs.;
egg – 1 pc.;
flour – 1 tbsp. l.;
greens – 70-80 g;
vegetable oil - to taste;
butter – 30 g.

Preparation

Boil the potatoes and mash them with egg and vegetable oil.
Finely chop the greens and add to the mixture.
Form into balls, roll and fry in sunflower oil on 2 sides for 7 minutes.

Potato balls with mushroom sauce

Potato balls with mushrooms are ideal for vegetarians. Outwardly, they resemble meat cutlets, only there is not an ounce of meat in them. The dish turns out to be very satisfying and complete. Ingredients for cooking can be found in any nearby store; the dish will be more tender if you add only yolks instead of eggs.

Ingredients:

potatoes – 300 g;
flour – 1 tbsp. l.;
egg – 1 pc.;
mushrooms – 100 g;
onion – 1 pc.;
butter – 40 g;
vegetable oil – 40 g;
sour cream – 100 g.

Preparation

Boil potatoes and prepare mashed potatoes.
Add butter and yolk to the mixture.
After mixing the mixture, form into balls and fry them for 3-4 minutes.
Finely chop the onion and mushrooms, fry, sprinkle with flour.
Add sour cream, simmer for another 9-10 minutes.
Pour the resulting sauce over the potato balls and serve.

Potato balls with minced meat - recipe

Potato balls with minced meat, or kartoplyaniki, or zrazy, are a popular dish in Belarus, where they are even served for breakfast. The filling can be different: cabbage, vegetable, and even rice, but with meat the pancakes are more satisfying. If you add more vegetable oil, the potato pancakes will turn out crispier; more onions make the zrazy more juicy.

Ingredients:

potatoes – 8 pcs.;
minced meat – 250-300 g;
onion – 200 g;
eggs – 3 pcs.;
milk – 100-120 ml;
flour – 20 g;
breadcrumbs – 120-150 g;
vegetable oil – 150 g.

Preparation

Boil and mash the potatoes, add eggs, flour, milk. Pepper if desired.
Fry the minced meat with onions.
Make thin cakes from the dough, put minced meat in the center of each, close the cakes, giving them the shape of pies.
Roll in breadcrumbs and fry.

Potato balls with onions and cheese

Potato balls with cheese and onions taste a little like grandma's homemade pies, but the cheese gives them a delicate taste. You can make the taste even more delicate if, before rolling the meatballs in breadcrumbs, brush them with egg. It will be delicious if you add chopped parsley while mixing the cheese into the mixture.

Ingredients:

potatoes – 300 g;
milk – 50 g;
butter – 45-50 g;
green onion – 1 bunch;
onion – 1 pc.;
cheese – 50 g;
egg – 1 pc.

Preparation

Boil the potatoes and stir into puree, adding milk and butter.
Boil green and onion for ten minutes. Add to potatoes.
Sprinkle cheese there too. Sprinkle with spices.
Form cutlets, brush each of them with egg, roll evenly in breadcrumbs and fry.

If you want a meat dish, but at the same time quick to prepare, not very fatty and not too filling, then fish and potato balls are well suited for this - the recipe is designed for only 30 minutes of cooking, and per serving contains only 180 calories. If you grate the ingredients on a fine grater, the mass will not only be more homogeneous, but will also be ready faster. To reduce cooking time, you can use pre-boiled fish. It is better to squeeze raw potatoes so that later the potato balls keep their shape better.

Ingredients:

potatoes – 200 g;
fish fillet – 200-230 g;
egg – 1 pc.;
flour – 1 tbsp. l.;
breadcrumbs – 150 g;
parsley – 1 bunch;
vegetable oil – 85-100 g.

Preparation

Grate the potatoes on a fine grater, add the egg and mix.
Finely chop the fillet and add to the mixture. Mix.
Add chopped herbs and flour.
Roll in breadcrumbs and fry for 5-10 minutes.

Potato balls with broccoli

Making potato balls with broccoli is a short process. This is an ideal lunch option for vegetarians, because there is not an ounce of meat in these cutlets. For those watching their weight, these pancakes are also suitable. It will be even healthier if you do not fry them, but put them in the oven (180 degrees) for 13-15 minutes. You can give the dish a beautiful bright green color by boiling the potatoes and broccoli together, and after boiling, throw them into ice water for two minutes.

Ingredients:

potatoes – 250-280 g;
broccoli – 350 g;
egg – 1 pc.;
onion – 1 pc.;
carrots – 100-130 g;
breading – ½ cup.

Preparation

Blanch broccoli in boiling water for 6-7 minutes. Cool and chop finely.
Mix mashed boiled potatoes and chopped herbs. Add to broccoli.
Fry the onions and carrots until the mixture becomes soft, add to the potato and cabbage mixture.
Form oval patties. Fry them for 3-4 minutes.

Potato balls with eggs for children

Who said that the most delicious and satisfying dishes are prepared with meat? Try tender, soft potato cutlets. They can be served as a delicious side dish for meat, or as an independent dish.

This dish will be very useful during Lent or if you find that there is no meat in the refrigerator.

You will need:

one chicken egg;
six potato tubers;
breadcrumbs - 110 g;
salt to taste;
flour - 50 g;
vegetable oil - 60 ml;
chopped greens - 30 g;
a pinch of black pepper.

Step-by-step instruction:

Boil the peeled potatoes in advance and puree them.
Leave the puree to cool in the refrigerator, and start preparing the cutlets in the morning.
Break an egg into the mashed potatoes, add pepper, salt, finely chopped parsley and the required amount of sifted flour.
Stir the mixture with a fork. Its consistency should not be too liquid. Add more flour if necessary.
Form cutlets from the resulting dough, dip them in a plate with breadcrumbs.
Heat a frying pan with oil poured into it.
Fry the tender meatballs until golden brown.

Mushroom and potato cutlets

Potato cutlets with mushrooms are a dish that can be tasty and satisfying to feed your family or surprise guests during a festive feast.

The dish is prepared in two ways: by adding mushrooms to mashed potatoes, or by making them into a filling. In any case, the first thing you need to do is make a tasty and tender puree. To do this, boil the vegetable and mash it by adding milk, butter and eggs. To prepare lean potato cutlets with mushrooms, exclude all animal products from the recipe. In this case, the base is made from vegetable broth. You can use mashed potatoes left over from dinner. The main thing is that it is dense and slightly loose.

You can use any mushrooms for cooking: oyster mushrooms, wild mushrooms or champignons. The product is cleaned, washed thoroughly and cut into small pieces. Then fried with finely chopped onion. The roast is mixed with the main vegetable mass or used as a filling.

Form the pieces with wet hands, bread them in flour or breadcrumbs and fry in a hot frying pan until golden brown.

The recipe for potato cutlets with mushroom filling is not difficult to make and even an inexperienced housewife can do it.