Main Page
Second course
Potato chips with minced chicken

Potato Zrazy Stuffed with Chicken

Shake up your menu with potato zrazy. Serve them with sour cream, a fresh vegetable salad, and herbs. They make a hearty bite all on their own, since they're built from potatoes and meat filling — everyday ingredients that turn out tasty, filling, and seriously satisfying. You can boil the potatoes in their skins instead of peeling them first for a slightly different flavor. Make these for your family — they're always hoping for something new and delicious!

sharlis

Recipe author

Watch the video

Composition / ingredients

Servings:

Flour

100

Potatoes

Egg

Salt

Ground chicken

350

Onion

Breadcrumbs

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 33 % 11 g

Carbohydrates 48 % 16 g

179 kcal

GI: 69 / 0 / 31

Cooking method

Cooking time: 50 min

Step 1:

For the potato dough, peel and wash the potatoes, drop them into a pot of boiling water, and cook until tender, about 30 minutes. Drain, add salt, and mash. Let the mash cool a bit.
Step 2:

While the mash cools, make the filling. Sauté the chopped onion and ground chicken in vegetable oil (1 tablespoon) and salt to taste. Cook, stirring, for 5–7 minutes over medium heat.
Step 3:

Beat the egg into the cooled mash and add the sifted flour.
Step 4:

Mix it all well with a fork to form the potato dough. Don't add any more flour, or the dough will get heavy. This much dough makes 5 large zrazy.
Step 5:

With wet hands, take about a fifth of the dough, flatten it into a patty, and place the filling in the center.
Step 6:

Pinch the edges closed so the filling is sealed inside. Shape the rest the same way.
Step 7:

Coat each one all over in breadcrumbs.
Step 8:

Heat plenty of vegetable oil in a skillet — pour in enough to come halfway up the zrazy. Set the heat a bit above medium and add the zrazy. The dough and filling are already cooked, so you're just after a golden crust. Fry on both sides until browned, about 1 to 1.5 minutes per side. Fry them all.
Step 9:

As they come out of the pan, set the zrazy on a paper towel to drain off the excess oil.

These zrazy are great hot, warm, or cold. Instead of breadcrumbs you can coat them in flour — they're just as tasty in a flour crust. The juicy meat filling pairs beautifully with the potato dough. They work for both lunch and dinner, and the final flavor will depend on the variety of potato you use.