Potato zrazy: step by step recipes for ruddy cutlets or pies? All the secrets, preparation and toppings for potato zrazy (step by step). How to cook potato zrazy with meat

garden equipment 18.10.2019

garden equipment

You can feed the whole family with this hearty second course, and it already combines a side dish and a more satisfying component. We present a step-by-step recipe with a photo, thanks to which you can cook excellent potato zrazy with minced meat. This famous Slavic dish can rightfully become one of the crown and most beloved in your family.

Without any dishes made from potatoes, it is absolutely impossible to imagine the national Russian cuisine, since this vegetable has long been considered the “second bread” among Russians. Wherever they add this simple and wonderful, satisfying vegetable! Prepared using potatoes, mashed potatoes as side dishes, used as one of the ingredients for soups.

However, the most popular dish was potato zrazy with minced meat. The filling can be completely different, for example, mushroom, vegetable or meat, however, you need to cook such potato products in a tricky way, since everything necessary components will need to be prepared in a certain way.

How to cook potato zrazy with minced meat

The recipe for cooking potato zrazy with minced meat is quite straightforward. The whole process can be described in a few sentences, and you will find the details below.

So, for example, boiled potatoes will need to be mashed into a shaped warm mass, which should be molded very well. If we talk about minced meat, then it should not be too fatty, otherwise such a dish will be too heavy for the stomach.

So, to prepare potato zrazy with meat filling, you will need the most common ingredients that are sold in any store.

Ingredients

Creamy softened little - 160 gr.;
Meat (pork tenderloin) - 420 gr.;
Fresh dill - 1 bunch;
Potatoes (large) - 6 pcs.;
Sunflower oil - 2 tbsp. spoons;
Wheat sifted flour - 2 tbsp. spoons with a slide;
Chicken egg - 2 pcs.;
Onion - 2 pcs.
Salt

Cooking zrazy from potatoes and minced meat

Step 1.

Thoroughly wash and peel the potato tubers, then they should be cut into quarters, transferred to a saucepan with hot water and until ready to cook.

Recipe tip: you can put the potatoes not in hot, but in cool filtered water, in which case it will turn out to be less sticky.

Step 2

Rinse the meat thoroughly, then cut into slices and pass through an electric meat grinder, and if necessary, you can also use store-bought minced meat from any meat, in which case the cooking time will be reduced several times.

Step 3

As soon as the potatoes are fully cooked, you will need to drain almost the entire broth, however, you need to leave about four tablespoons of the liquid. Next, the potatoes with the left broth should be thoroughly mashed with a crush, then add additional raw chicken eggs, as well as wheat flour, fragrant fresh chopped dill.

Step 4

Once again, thoroughly knead everything, after which it is necessary to chop the peeled onion into very small cubes. Then it will need to be fried in a small amount. vegetable oil. In the container where such a vegetable is prepared, you will also need to put chopped meat and fry until half cooked.

Step 5

The mass of potatoes should be rolled into a sausage. Cut into small cubes, like dough for dumplings, mash well with the palm of your hand, then put a certain amount of minced meat on one half of the potato cake, cover with the second potato half, fasten the edges very tightly.

Potato zrazy with mushrooms - tasty dish which is familiar to many from childhood. There are many recipes for making such pies. The main products for everyone are potatoes and mushrooms, but each housewife has her own little secrets that allow you to make such a dish especially tasty. We offer you a few little tricks on how to cook such pies. Below are a few recipes with photos of potato zrazy with mushrooms.

Potato zrazy with mushrooms according to the classic recipe

This is the usual option. Such zrazy were prepared by our grandmothers. But of course, you can always add your own twist. We offer to make zrazy with mushrooms for your children. They will definitely like them.

For the dish you will need:

1 kg. potatoes;
2 – 3 ;
sunflower oil;
500 gr. sifted flour;
300 - 400 gr. mushrooms;
1 onion (if small, then two);
salt;
pepper.

Cooking process:

For potato zrazy, it is not necessary to boil fresh potatoes. Yesterday's, left over from dinner, is quite suitable.

Potato zrazy with mushrooms in the oven

Most housewives make similar pies in a skillet. But they can also be baked in the oven. Moreover, zrazy with mushrooms in the oven is much easier to cook, and in terms of taste and nutritional qualities, they are not at all inferior to those fried on the stove.

For the test you will need:

1 kg of potatoes;
a teaspoon with a slide of salt;
a teaspoon of sugar;
allspice, ground pepper;
1.5 cups flour.

For the filling you need:

500 gr. mushrooms;
1 large onion;
pepper or other spices to taste;
sunflower oil;
salt.

Cooking method:

For many, the addition of sugar to the dough is not clear. But it is a small amount of this product that improves the taste of potato pies. At the same time, sweetness is not felt at all.

Potato zrazy with mushrooms and meat

There are many variations of potato zrazy with mushrooms. One of the most delicious recipes is an option with the addition of meat. This is a very satisfying dish. The secret to the special taste lies in the cooking of the potatoes. It is not boiled, but baked. These pies are very popular. Meat zrazy with mushrooms are present in almost all Slavic cuisines.

For cooking you will need:

1 kg. potatoes;
250 gr. (you can take both fresh and dry);
2 onions of medium size;
1 egg;
salt, pepper, other spices to taste;
sunflower oil.

Cooking process:

So that the warm dough does not stick to your hands, you need to wet your palms in cold water.

Potato-carrot zrazy with mushrooms

This one with mushrooms is different in that it contains carrots. This adds a piquant taste to the dish, makes it healthy, and the dough itself turns out to be very beautiful. For those who do not like the smell of carrots, I want to say that it is not felt there at all.

For the recipe you will need:

1 kg. potatoes;
1 large;
500 grams of mushrooms;
1 large onion;
1.5 cups of wheat flour;
salt, pepper, garlic to taste;
vegetable oil for frying.

Cooking process:

Potato zrazy is best done when the cooked dough is still warm. Then the pies will turn out beautiful, and the formation process itself will take much less time.

The dough for zraz can be made in advance, put in a bag and left in the refrigerator. Then the next day you can quickly fry such pies. And our photo recipes with mushrooms will help make the cooking process convenient and understandable. It's not hard to cook delicious food. You can make an unforgettable dish even from the most elementary products.

Video recipe for cooking potato zrazy with mushrooms

Potato zrazy, which is a kind of pancakes with filling, is a national dish in the cuisines of several Eastern European nations. The opinions of historians about its origin are divided: some believe that it came to the Polish-Lithuanian Commonwealth in the 16th century from Italy, while others believe that this is a traditional Lithuanian dish.

Step by step recipe for fried potato zrazy with meat

The whole trick and complexity of preparing this dish lies in proper preparation products. The potatoes should be well mashed and warm so that they stick easily, and the minced meat should not be very greasy, otherwise the dish will be heavy on the stomach.

Peel and carefully wash the potatoes, cut into quarters and immerse in hot water boil. If put into cold water, the potatoes will be less sticky.

We wash the meat, cut it into pieces and pass it through an electric meat grinder. You can speed up the process and buy ready-made minced meat, but then you will not have confidence in the quality of the prepared product.

We drain almost all the potato brine, leaving literally three to four tablespoons. Mnem crush, add flour, eggs and dill. The number of eggs may vary, see the consistency of the potato dough.

We clean the onion and chop it into cubes, fry in vegetable oil, spread the minced meat, add some salt and fry until half cooked. We roll the potato mass into a sausage, cut into small cubes, like on dumplings, crush with the palm of our hand. We put minced meat on one half, cover the second and fix the edges tightly.

We crush the semi-finished product in the palms, dip it in flour and fry in melted butter.

How to cook a dish for a couple

Components:

Potatoes - 5 pcs.;
Chicken breast - 2 pcs.;
Onion - 1 pc.;
Flour - 5 tbsp. l.;
Egg - 1 pc.;
Salt - to your taste;
Butter (fatty) butter - about 100 g;
Olive oil - 2 tbsp. l.

Cooking time: 45 minutes.

Calorie content: 85 Kcal / 100 g.

In boiling water, put the boiled chicken breast, add a little salt and add a small piece of onion. We clean the potatoes and also put them to boil. It needs to be well cooked and soft.

Drain the water, transfer the clubs to a blender container and mash in a puree, adding butter and an egg a little at a time. When the mass becomes more homogeneous, pour in the flour and mix well with a spoon. We leave to cool.

Peel the onion and saute in olive oil. We take out the meat from the broth, divide it into strips and twist it in an electric meat grinder. Mix with fried onion and add some salt.

We form small cakes from the puree, put the filling in the middle, make zrazy with wet palms and put it on a special double boiler grate. We activate the electrical appliance, pour water into the container, set the tiers with zrazy and turn on the timer for twenty minutes.

AT chicken bouillon you can add fresh herbs and serve with potato zrazy and low-fat sour cream.

Unforgettably delicious potato zrazy with meat filling in the oven

This dish will be to the taste of the housewives, who from simple products They like to cook something unusual and original. Zrazy baked in an electric oven have a crispy crust and a juicy filling. You can add hard cheese to them, but this is optional.

Components:

- Potato - 1 kg;

Onions - 2 pcs.;
Veal - 300 g;
Breadcrumbs - packaging;
Egg - 1 pc.;
Flour - 4 tbsp. l.;
Butter (not spread) butter - 100 g;
Unrefined oil - 4 tbsp. l.;
Salt - to your taste.

Cooking time: 85 minutes.

Calorie content: 114 Kcal / 100 g.

We wash the potatoes well and throw them to boil in their uniforms in boiling salted water. Readiness is checked with a toothpick or fork. Wash the meat and pat dry with kitchen paper towels.

Cut into slices and twist in a meat grinder. Peel and chop the onion in a blender. We collect oil in a saucepan and fry the onion porridge, add minced meat, seasonings, salt and cook for ten to fifteen minutes, stirring all the time so as not to burn.

We clean the potatoes, crush them with a crush, beat the egg, add flour and butter. We leave to cool. We roll it into a thick long sausage, pluck small koloboks and form potato pies, stuffing with minced meat with onions. Cover with breadcrumbs and place in a small roasting pan. Let bake for twenty minutes.

Find out how to cook the right way, how useful the dish is and who is recommended to use it.

How to make potato zrazy with mushrooms and minced meat

One of classic combinations products are potatoes, mushrooms and meat. In this dish, they act as a whole and it turns out quite tasty and satisfying. It is better to look for and use fresh forest mushrooms, and not greenhouse ones, then the taste will be simply divine.

Components:

White mushrooms - 300 g;
Potato - 6 pcs.;
Onions - 2 heads;
Carrot - 1 pc.;
Butter - 50 g;
Young beef - 450 g;
Egg - 1 pc.;
Salt, pepper - according to your desire and taste.

Cooking time: 70 minutes.

Calorie content: 165 Kcal / 100 g.

Boil potatoes until fully cooked. Wash the mushrooms well in water and chop into cubes. We fry in sunflower oil. We twist the meat in a meat grinder, pre-cut into pieces.

We clean and cut the vegetables, sauté in oil, add minced meat, mix well and fry for twenty minutes. We spread the mushrooms, add, sprinkle with pepper and mix. Turn off the gas and leave to cool.

We mash potatoes, stir in butter, egg, flour and let stand for five to ten minutes to cool and form gluten.

We roll out the potato dough, separate small cakes, flatten it in the palm of our hand, stuff it and immediately fasten the edges. To keep them well, you can moisten with oil or water.

Roll semi-finished products in flour and fry in hot oil until a beautiful brownish color.

It is recommended not to salt the water while boiling potatoes, but to add it along with flour and egg. You get a delicious crispy crust if you dip the semi-finished product into an egg, and then into breading. Very tasty and dietary zrazy are made with fish filling.

Bon appetit!

In potato zrazy with meat, there is everything that a hospitable hostess could wish for: inexpensive ingredients, great taste and even a juicy filling as a “zest”. In fact, these are the same potato cutlets, but with a rich internal content. They are a little more difficult to prepare, but worth the effort. Especially if a saucepan with yesterday's mashed potatoes is idle in the refrigerator, which, as practice shows, no one will eat, but it's a pity to throw it away. Isn't this a reason to cook golden potato zrazy with minced meat? A step-by-step recipe with a photo will not only tell and show how to form “pies” from an unyielding “dough”, but also which potatoes are better to choose so that there are no unpleasant surprises.

Required products:

For potato base zraz:

For filling:

How to cook potato zrazy with minced meat (a simple step-by-step recipe with a photo):

To prepare a homogeneous and airy "dough" without lumps of potatoes, use tubers with a high starch content. These potatoes boil quickly and well. It produces a smooth lush puree, not a viscous mass. The core of such potatoes is usually yellowish and loose. Wash the tubers well. Peel them off. Cut into small pieces. Put in a saucepan. Pour in just enough clean cold water to completely cover the potato slices. Put on fire. After boiling, reduce the heat intensity. Boil potatoes until fully cooked. This usually takes 30-40 minutes.
This time is just enough to prepare the minced meat filling and even relax a little. Peel the medium bulb. Cut into small cubes. If you do not like onions, you can not put it. But it will make the filler zraz more juicy and tasty.
Together with onions, you can put carrots to the meat. Get a standard and tasty set. But as always, I "distinguished myself" and forgot that I had run out of carrots. But "found" champignons. And I decided to put some mushrooms in potato zrazy. It turned out delicious too. If you have carrots, cut them into strips or grate on a coarse grater. If mushrooms - cut them into small cubes.
In a well-heated oil, sauté the onion until translucent.
Add mushrooms to it. Saute over medium heat until all liquid has evaporated.
Then add minced meat. As an avid meat eater, I believe that better stuffing for potato zrazy no - satisfying, tasty and simple. I had a combined minced meat - pork and beef in equal proportions. You can only take pork. But I don’t advise putting minced meat from lean beef or chicken breast in zrazy - it can turn out a little dry. Stir the contents of the pan. Fry until the meat is cooked. When minced meat acquires a grayish tint, add salt and pepper. You can add one or two crushed garlic cloves or a pinch of other spices to taste. You can’t salt before, because the minced meat will take on lumps and become tough. Cool the filling for zrazy.
When the potatoes are cooked, drain the water completely. Unravel it.
Beat in an egg and put a piece of butter. Mash the potatoes into a smooth puree. If you have a blender with a special attachment, you can use that too.
Salt and pepper the potato "dough" for zrazy.
Add a few tablespoons of sifted wheat flour. Stir. The potato mass should turn out to be moderately dense and not too sticky so that you can carefully “pack” the minced meat inside.
When forming zraz, you can wet your hands in cold clean water, then the potatoes will definitely not stick to your palms. Take a small amount of potato "dough". Make an oblong (or round) flat cake. Place some filling in the center. Cover the minced meat with the potato mass on top and make a neat small zrazy with your hands.
Roll the blanks in flour or unsweetened crushed crackers so that a crust appears during frying.
Fry the zrazy until golden brown in sunflower oil. To prevent the tender potato mass from sticking to the bottom of the pan, heat well before cooking. vegetable fat. Fry the zrazy over low heat so that they are well baked inside. And to make it appetizing golden crust do not cover the pan with a lid.
Serve ruddy zrazy warm. Gentle mashed potatoes perfectly complements minced meat. And if you serve your favorite sauce (tomato, sour cream, yogurt-based) with the dish, it will be perfect.

Cook with pleasure!

Zrazy with meat is a hearty dish that is easy to cook at home. Choose the best recipe!

Potato zrazy with meat, in my opinion, the most the best combination everyone's favorite potatoes and tasty meat. Of course, you can just serve goulash puree to the table, but you must admit that there is something different from standard food that is much more interesting.

Potato - 1 kg
Minced pork - 0.5 kg
Onion - 2 pcs.
Salt - to taste
Ground pepper - to taste
Flour - 250 grams
Butter - 50 grams
Vegetable oil for frying - 50 ml
Sour cream - 100 ml

Boil the peeled potatoes in salted water until tender. Drain and mash the potatoes by adding butter to the potatoes.

fry minced pork in a pan until half cooked (about 10-15 minutes), add finely chopped onion and fry everything together for another 10 minutes.

Add 150 grams of flour to the cooled puree and knead the dough. Do not add eggs, sour cream or even more butter to potatoes. In this case, the puree can become very liquid and it will be very difficult to form zrazy from it. Sprinkle the board with the remaining flour, grease your hands with vegetable oil and roll out round cakes. Place 1-2 teaspoons of minced meat in the center of the tortilla.

Form a neat cutlet and seal the edges.

Fry potato zrazy in a pan for 2-3 minutes on each side until a beautiful golden crust appears. Best served hot, with a tablespoon of sour cream added to each serving.

Recipe 2: potato zrazy with meat

Potato - 6 pcs.;
Pork tenderloin - 400 g;
Onions - 2 heads;
Butter (fatty) butter - 150 g;
Eggs - 2 pcs.;
Flour - 2 tbsp. l.;
Dill - a bunch;
Salt - to taste;
Any sunflower oil - 2 tbsp. l.

Peel and carefully wash the potatoes, cut into quarters and immerse in hot water to boil. If you put it in cold water, the potatoes will be less sticky.

We drain almost all the potato brine, leaving literally three to four tablespoons. Mnem crush, add flour, eggs and dill. The number of eggs may vary, see the consistency of the potato dough.

We crush the semi-finished product in the palms, dip it in flour and fry in melted butter.

Recipe 3, step by step: beef zrazy

Beef zrazy is a simple traditional Slavic meat dish cooked in reverse. If classic zrazy is prepared by wrapping the meat filling in potato dough, then we will wrap these zrazy in pieces of beef.

Incredibly tasty and satisfying, these beef chops will turn out if you cook them at home and serve with a side dish of cooked green beans and cauliflower. In the process of cooking zrazy, we will also cook very thick and delicious sauce to them.

A step-by-step recipe for making beef zrazy with a photo is presented below. He will tell you in detail about each stage of cooking, and also demonstrate them clearly. As meat for such zrazy, you can use not only beef, but also pork or chicken fillet. Depending on the chosen meat, you will change not only the cooking time, but also the corresponding spices. The filling will be very satisfying and very tender thanks to butter. During the frying process, the beef will take on a dense and crispy crust, and as a result of stewing it will become very tender.

These zrazy with beef are perfect for lunch or dinner.

Let's start cooking.

beef tenderloin - 450 gr
onion - 2 pcs
butter - 50 gr
breadcrumbs - 2 tbsp.
refined vegetable oil - 30 ml
wheat flour - 30 gr
salt - ½ tsp

We cut all the beef we have into fairly thin plates along the fibers. We put the sliced \u200b\u200bpieces on top of the cling film, on top of the meat we also cover with cling film. Beat the beef with a wooden kitchen mallet. The presence of the film will not allow the hammer to spoil the texture and surface of the meat.

We clean the onion from the husk, wash it and cut it finely enough.

Pour the onion slices into a deep bowl, add the butter cut into small pieces and the indicated amount of breadcrumbs to it. Mix all ingredients thoroughly. The butter should be slightly melted, so just let it sit at room temperature before you start cooking.

We spread the resulting filling in the center of each piece of beaten beef, evenly distribute it over the surface and wrap the meat in a kind of rolls. You can fasten the edges of the meat with a regular toothpick, as shown in the photo.

Heat up a frying pan with a little vegetable oil meat rolls with the filling, roll out in wheat flour and send to hot oil.

You need to fry such rolls on each side, quickly and over high heat until a confident golden crust appears.

In a deep pan, lay out the rest of the onion slices and butter in breadcrumbs. There we also send beef rolls fried in a pan.

Pour the ingredients with water at room temperature, salt to taste. We cook the ingredients in the stewing mode under a closed lid until the meat is soft and the aromatic sauce thickens.

We serve the finished dish and serve it hot with a side dish of green beans and cauliflower. Zrazy beef is ready.

Recipe 4: how to cook zrazy with meat

Mashed potatoes 300 gr
Chicken egg 1 pc
Flour 2 tbsp
Salt to taste
Minced pork 100 gr
Onion 1 pc
Black pepper to taste

We make the filling, for this you need to fry the minced meat mixed with chopped onion, salt and pepper in a heated pan with vegetable oil.

Add salt, egg and flour to the puree.

Mix everything.

Grease your hands with vegetable oil, or sprinkle with a little flour. put mashed potatoes in the palm of your hand with a spoon, stuffing in the middle, and mashed potatoes again on top.

We form zrazy in the form of pies.

In a heated frying pan with vegetable oil, fry the zrazy on both sides until golden brown.

Recipe 5: zrazy with meat in the oven (step by step)

Zrazy - stuffed potato cutlets, a dish of Ukrainian cuisine. They are cooked with fish, eggs, mushrooms and meat. Potato zrazy with minced meat are very juicy and satisfying, they can be quickly fried in a pan and baked in the oven.

Potatoes 7 pcs.
Minced pork 500 gr
Flour 1 cup
Breadcrumbs ½ cup
Carrot 1 pc.
Onion 1 pc.
Chicken egg 1 pc.
Garlic 1 clove
Parsley 3 sprigs
Vegetable oil
Ground pepper

We clean the potatoes, boil until tender, drain the liquid and knead with a crush. Cool down.

In oil (2 tablespoons) over medium heat, fry the finished minced pork until the liquid evaporates. Lay out on a plate.

Add more oil to the pan, fry the chopped onion with grated carrots, chopped garlic and add the prepared minced meat to the vegetables. Salt and pepper.

Remove from heat, spread the chopped parsley, mix and cool. The stuffing for zraz is ready.

Put the mashed potatoes in a saucepan, add flour, egg, salt and mix well.

Sprinkle the palms with flour, take 2 tablespoons with a slide of the potato mixture and form a cake. In the middle we lay out the prepared filling and fasten the edges.

We give the zrazy a rounded shape and roll in breadcrumbs.

In portions, fry the zrazy with minced meat in oil over high heat on both sides and spread on a greased baking sheet.

We send it to a preheated oven at 210 degrees for 10-15 minutes. During this time, all potato cutlets will warm up evenly, the filling will soak the dough and the zrazy will turn out to be very juicy and fragrant.

Zrazy can be cooked with minced chicken, turkey and beef. They can be supplemented with any herbs and spices to taste.

Recipe 6: potato zrazy with meat in a pan

Potato zrazy with minced meat are a kind of "cutlets" of boiled potatoes with meat filler. From the plastic potato mass we will form cakes, add the filling and bring the blanks to full readiness. The taste of the dish will largely depend on the type of minced meat chosen. Both juicy pork and lean beef are suitable here, but to get impeccable taste it is better to mix these types of meat.

Zrazy can be either boiled in boiling salted water or fried in oil. In our example, we will prefer the second option.

potatoes - 800 g;
flour - 3 tbsp. spoons;
breadcrumbs - 4-5 tbsp. spoons;
egg - 1 pc.;
minced meat (pork + beef) - about 200 g;
bulb - 1 pc.;
salt, pepper - to taste;
vegetable oil - about 50 ml.

We wash the potato tubers, peel and cut into quarters or just slices of approximately the same size. Pour in water and cook at a moderate boil until soft.

In the meantime, prepare the filling for potato zrazy. After removing the husk, finely chop the onion and fry for 2-3 minutes in vegetable oil.

To the already soft onion, load the minced meat. For even frying, break the meat mass into small pieces with a culinary spatula. Fry over moderate heat until minced meat is fully cooked. Season the meat filling for zrazy with salt and pepper to taste.

Drain the water from the boiled potatoes, transfer the potato slices to a separate bowl and wait 10 minutes for the heated tubers to cool down a little.

We drive into warm, but no longer hot potatoes a raw egg and begin to grind the mass into a homogeneous smooth puree.

Gradually add the flour, carefully kneading the potato dough with a spoon. The mass will turn out soft and plastic. In this case, the dough will stick to your hands - as it should be! You should not increase the dosage of flour, otherwise it will “kill” the potato taste and the dish will turn out to be not so tasty.

With palms moistened in water, we form a small flat cake from the potato mass. In the middle we place a portion of minced meat.

We fasten the edges, forming an oblong blank and hiding the filling inside. Roll the resulting potato "patty" in breadcrumbs. The same way do the rest of the cuts.

We cover the bottom of a large thick-bottomed frying pan with a thin layer of vegetable oil. Warm up well, and then lay out our semi-finished products on a hot surface. Fry on both sides over moderate heat until an appetizing “tanned” crust is formed.

Serve potato zrazy with minced meat hot or at least warm. Since the dish already combines both meat and garnish, no additions to it are required. If desired, fresh vegetables, herbs or light salads can be served with hearty dishes. And potato zrazy with minced meat is in perfect harmony with sour cream.

Recipe 7: potato zrazy with minced meat

If suddenly you are tired of mashed potatoes with cutlets, we advise you to diversify your menu and prepare a tasty and satisfying dish - potato zrazy with minced meat, a step-by-step recipe with a photo of which is given below. This unpretentious dish is prepared from traditional products, but at the same time contains an unusual ingredient. AT meat stuffing there is kefir, which gives the filling a special juiciness and softness.

potatoes - 1 kg;
egg - 1 pc.;
flour - 5-6 table. spoons;
minced meat - 300 g;
kefir - 50 ml;
onion - 150 g;
carrots - 100 g;
greenery;
vegetable oil - 100 ml;
salt;
spices.

First you need to prepare everything necessary products. Any minced meat is suitable for this dish, but it is best to use mixed minced pork and beef. Kefir can be taken in any fat content. Oil for frying is desirable to take refined. As spices, you can use curry seasoning, turmeric, coriander, a mixture of peppers.

Peel and wash all vegetables - onions, potatoes and carrots. Cut the potatoes into large cubes and boil in salted water until tender. Finely chop the onion, and rub the carrots on a fine grater. Wash greens thoroughly and chop.

Pour a little sunflower oil into a frying pan, pour onion and brown it. Then put minced meat in a pan, salt, sprinkle with spices and fry it together with onions. After that, lay out the carrots, and after a few minutes - the greens. Pour kefir into slightly cooled minced meat and mix everything well.

Drain water from boiled potatoes, crush it with a masher so that no lumps remain. Beat the egg and pour 3 tablespoons of the sifted flour, then mix the potato mass thoroughly. If desired, you can also pour a little spice into the potatoes. For example, add 0.5 teaspoon of turmeric. She will give finished product nice yellow color.

Sprinkle the board with flour. Take a tablespoon with a slide of potato dough, roll a ball out of it. Then flatten it into a pancake about 1 cm thick, in the center of which put about 2 teaspoons of filling. Gently connect the edges of the pancake and blind them. Ready-made blanks are immediately folded onto a board sprinkled with flour.

Pour a little sunflower oil into a frying pan and heat it well. Put the blanks in the pan and fry them on both sides until a crispy crust forms. In this case, you can not close the lid, fry over medium heat.