Kartofelny Zrazy s Gribami
Potato Zrazy with Mushrooms
Kartofelny Zrazy s Gribami are savory potato cutlets stuffed with a flavorful mushroom filling. These are a hearty and comforting dish, often served as a main course or a substantial appetizer. The outer layer is made from mashed potatoes, which are then shaped around a filling of sautéed mushrooms, onions, and sometimes herbs, before being pan-fried until golden brown and crispy.
🧂 Ingredients
- 1 kg Potatoes(peeled and boiled)
- 1 medium Onion(finely chopped)
- 300 g Mushrooms(finely chopped (e.g., champignons or forest mushrooms))
- 3 tbsp Butter or Vegetable Oil
- 1 large Egg
- 3 tbsp All-purpose Flour(plus more for dusting)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Fresh Dill or Parsley(chopped (optional, for filling))
- for serving Sour Cream
👨🍳 Instructions
- 1
Mash the boiled potatoes until smooth. Let them cool slightly. Add the egg, 3 tbsp of flour, salt, and pepper to the mashed potatoes. Mix well to form a pliable dough. If the mixture is too sticky, add a little more flour.
💡 Tip: Ensure potatoes are well-drained after boiling to avoid a watery dough. - 2
While the potatoes are cooling, prepare the mushroom filling. Heat 1-2 tbsp of butter or oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the chopped mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 8-10 minutes. Season with salt and pepper. Stir in chopped dill or parsley if using.
💡 Tip: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary to ensure they brown properly. - 4
Let the mushroom filling cool completely. Once cooled, take a portion of the potato dough, flatten it in your palm, place a spoonful of mushroom filling in the center, and carefully shape it into a patty, ensuring the filling is completely enclosed.
💡 Tip: Moisten your hands with water or flour if the potato dough becomes sticky. - 5
Repeat step 4 with the remaining potato dough and mushroom filling. Lightly dust each zrazy with flour.
- 6
Heat the remaining 1-2 tbsp of butter or oil in a large skillet over medium-high heat. Carefully place the zrazy in the hot skillet and fry for 3-5 minutes per side, until golden brown and heated through.
💡 Tip: Fry in batches to avoid overcrowding the pan, which can lead to uneven cooking and less crispiness. - 7
Serve the Kartofelny Zrazy s Gribami hot, with a dollop of sour cream on the side.
💡 Tip: These are also delicious served with a side of dill sauce or a simple green salad.
💡 Pro Tips
- ✓Ensure the potato mixture is not too wet; excess moisture can make the zrazy fall apart.
- ✓Cooling the mushroom filling is crucial to prevent it from making the potato dough too soft.
- ✓For a richer filling, you can add a tablespoon of sour cream or a bit of grated cheese to the mushrooms.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped hard-boiled egg to the mushroom filling for extra richness.
- Instead of pan-frying, zrazy can be baked in a preheated oven at 190°C (375°F) for 20-25 minutes, flipping halfway through.
- Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for varied flavors.