Initially, zrazy is a meat dish of Lithuanian cuisine. Moreover, for its preparation, a whole piece of meat was used, in which some kind of filling was wrapped. Only over time for the "shell" began to use minced meat. To prepare a dietary, and in certain recipes lean, dish, mashed potatoes are used as the top layer. The choice of filling is limited only by your imagination.
It is necessary
-
- Potatoes
- eggs
- onion
- ingredients for the desired filling.
Instructions
Step 1
Raw potatoes must be thoroughly washed, peeled and boiled in salted water. The potatoes should boil well, but not soften. Otherwise, the mass will turn out to be watery. When the potatoes are ready, drain the water, dry and mash the root vegetables. You can rub them through a sieve. Vegetables need to be processed hot, then the resulting mass will be homogeneous, and the process will require less effort. If the mixture is too watery, add flour.
Step 2
In a slightly cooled puree, stir in two chicken eggs and finely chopped fried onion. Mix everything thoroughly. There is no need to add milk or water to the puree, otherwise the consistency of the mass will not be suitable for sculpting. You can add a little butter to the puree. The shell is now ready and should cool down to a temperature where it can be handled.
Step 3
In the meantime, let's get down to stuffing. In order to prepare a meat dish, boiled beef is used. It must be passed through a meat grinder. If desired, you can add fried onions, mushrooms and spices to the minced meat.
Mushrooms can also become an independent filling. Before wrapping them in zrazy, they are fried with onions until golden brown.
The lightest filling will be a piece of cheese in the middle. You can also mix finely chopped boiled eggs with green onions.
Step 4
When the puree has cooled down and the filling is ready, you can start forming our "cutlets". From mashed potatoes we form cakes a little larger than a palm and half a centimeter thick. Put the filling in the middle and splice the zrazy from the edges, giving it an oval shape.
To prevent the puree from sticking, you need to take it with your hands dipped in water or rubbed with oil. Some housewives find it more convenient to sculpt zrazy on cling film. It is also better to pre-lubricate it with oil.
Step 5
To prevent the zrazy from bursting during frying, they are dipped in an egg and rolled in breadcrumbs. "Cutlets" are fried in a small amount of vegetable oil on both sides until golden brown. It is better to fry on each side immediately until tender, so as not to turn the zrazy once again. Because the potato dough is very tender and can fall apart.
You can also bake zrazy in the oven. To do this, put the "cutlets" on a baking sheet, grease them with vegetable oil and sprinkle with breadcrumbs on top. Bake at 200 degrees.
Bon Appetit!
