Potato Zrazy - Potato Cutlets With Chicken Liver. Step-by-step Recipe With Photo

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Potato Zrazy - Potato Cutlets With Chicken Liver. Step-by-step Recipe With Photo
Potato Zrazy - Potato Cutlets With Chicken Liver. Step-by-step Recipe With Photo

Video: Potato Zrazy - Potato Cutlets With Chicken Liver. Step-by-step Recipe With Photo

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Potato zrazy is a dish of Belarusian cuisine, which is a potato cutlet stuffed with liver pate or minced meat. In this recipe, I made a quick chicken liver pate for the filling, but you can replace it with pork or beef liver pate.

Potato zrazy - potato cutlets with chicken liver
Potato zrazy - potato cutlets with chicken liver

If there are mashed potatoes in the refrigerator, take the time and cook zrazy, make a sauce of sour cream with green onions for them, you will get an incredibly tasty dish.

  • Cooking time: 45 minutes
  • Servings: 4

Ingredients for potato zaraz with chicken liver

  • 250 g chicken liver;
  • onion head;
  • 2-3 cloves of garlic;
  • large red tomato;
  • 500 g potatoes;
  • egg;
  • 60 g wheat flour (approximately);
  • green onions, salt, olive oil.

Method of cooking potato zraz with chicken liver

Making a quick pâté from chicken liver. To begin with, wash my liver, chop it coarsely, marinate in a mixture of salt and sweet red pepper for several minutes.

Marinate the liver
Marinate the liver

Then fry in well-heated olive oil, add finely chopped onion, garlic, chopped into thin slices, and finely chopped tomato without peel. Simmer everything together until cooked for about 7 minutes. You don't need to cover the pan, the moisture should evaporate, this will make the taste of the pate rich.

Fry the liver with vegetables
Fry the liver with vegetables

Grind the cooled mass in a food processor to a smooth puree, or pass it twice through a meat grinder, the consistency of the liver pate will be similar.

Grind the liver fried with vegetables
Grind the liver fried with vegetables

Cut the peeled potatoes into round thick slices, boil until tender, drain the water, pass the potatoes through a press or knead with a crush. Add a raw egg, about two tablespoons of wheat flour and salt to taste to the cooled puree, knead the dough. Try not to add a lot of flour to the dough, it makes the patties sticky. The amount of flour depends largely on the starch content of the potatoes, so add it gradually, in small portions, until the dough is thick.

Preparing the base for potato zraz
Preparing the base for potato zraz

Sprinkle abundant flour on a cutting board, put thick potato dough cakes, the size of a woman's palm, on a layer of flour, on them - a layer of liver pate.

We form potato zrazy with liver
We form potato zrazy with liver

Gently fill up the edges of the cakes so that the liver stays in the middle, it is convenient to do this in the palm of your hand, but be sure to powder your hands with flour so that the potatoes do not stick. Dip the cutlets in flour on all sides, it kind of seals the food and a crispy crust forms during frying.

Fill the edges of the cakes and roll the cutlets in flour
Fill the edges of the cakes and roll the cutlets in flour

Heat olive oil or other vegetable oil for frying, cook zrazy for 5 minutes on each side until a golden brown crust forms. All dough ingredients and toppings are almost ready, so you don't need to keep the dish on the stove for a long time.

Fry potato zrazy with chicken liver on both sides
Fry potato zrazy with chicken liver on both sides

We serve zrazy to the table with vegetables, sour cream sauce or ketchup, and fresh herbs. Bon Appetit!

We serve zrazy to the table with vegetables, sour cream sauce or ketchup, and fresh herbs
We serve zrazy to the table with vegetables, sour cream sauce or ketchup, and fresh herbs

Finally, the recipe for summer sour cream sauce - grind dill from the garden in a mortar so that the green juice stands out, add a finely chopped clove of young garlic and salt. Mix the ground mass with sour cream and pour over the hot potato cutlets. Bon Appetit!

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