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Potato chips with meat

Potato Zrazy with Meat

Simple ingredients, easy, tasty — a dinner for the whole family! Potato zrazy with meat are so handy because they're a complete meal in one: no side dish needed. These stuffed potato patties are an easy way to feed the whole family, and kids adore them!

Julia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

Eggs

Flour

Salt

Ground pork and beef

400

Onion

Mushrooms

150

Carrots

Garlic

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 26 % 6 g

Carbohydrates 52 % 12 g

118 kcal

GI: 92 / 0 / 8

Cooking method

Step 1:

How do you make potato zrazy with meat? Gather the ingredients. You can use any kind of ground meat — mine is pork and beef. The mushrooms can be any kind too. I'm using boiled wild mushrooms, but you could use button mushrooms; just rinse them well. Peel the potatoes and rinse off any dirt.
Step 2:

Cover the peeled potatoes with water, set them over heat, and bring to a boil. Add a little salt. Cook the potatoes until tender, about 15–20 minutes, until they're soft.
Step 3:

Drain off all the water from the cooked potatoes, mash them with a potato masher, and let them cool. As they cool, leave the lid slightly ajar so the extra steam escapes — too much moisture and the zrazy won't hold together.
Step 4:

For the filling, pour a little vegetable oil into a hot skillet and fry the ground meat for 4–5 minutes.
Step 5:

Peel the onion and carrot. Finely chop the onion and grate the carrot. Add them to the skillet with the meat. Fry everything together for 2–3 minutes.
Step 6:

Chop the mushrooms very finely.
Step 7:

Add the chopped mushrooms to the skillet with the meat. Fry everything together until done, about another 10 minutes.
Step 8:

The filling will start to brown a little. Season with salt and spices to taste. Then take the skillet off the heat and let the filling cool.
Step 9:

Add the egg and flour to the cooled potatoes. Mix everything together.
Step 10:

With wet hands, take some of the potato, flatten it into a disk, and put the meat filling in the center. Then fold it closed like a hand pie, sealing the edges. Shape it into a patty and roll it in flour.
Step 11:

Set the shaped zrazy in a hot skillet and fry them in a little vegetable oil over low heat.
Step 12:

Fry the zrazy 2–3 minutes per side, until golden brown.
Step 13:

A garlicky sour cream sauce is the perfect finishing touch. While the zrazy fry, stir together sour cream, dill, and garlic.
Step 14:

Set the finished zrazy on a paper towel to blot off the excess oil. Serve them hot, with the sauce alongside. Enjoy!

Every oil is good only up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. For how to gauge the right frying temperature and pick the best oil for frying (and which to avoid altogether), see here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, see here.
If you use a ready-made spice mix, be sure to read the ingredient list on the package. These blends often already contain salt — keep that in mind so you don't over-salt the dish.