Entree: Belarus – Зразы ➤ Zrazy (Meat-stuffed potato patties formed and pan-fried until golden)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 2 min

Total 1 hr

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and cut for boiling
- 1 lb (454 g) ground pork
- 8 oz (225 g) mushrooms, finely chopped
- 1 medium onion, finely chopped, about 5 oz (150 g)
- 1 large egg (50 g)
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 1/2 cup (60 g) plain breadcrumbs
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) chicken or vegetable stock
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 ml) sour cream for serving (optional)

Instructions

1. Cook potatoes in salted boiling water until very tender, about 15–20 minutes; drain and mash with 1 tbsp (15 g) butter, 1/4 tsp (1 g) salt and the large egg until smooth. Let cool slightly.
2. While potatoes cook, sauté the chopped onion in 1 tbsp (15 ml) oil over medium heat until translucent, about 5 minutes; add mushrooms and cook until their liquid evaporates and they brown, about 6–8 minutes. Season with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper; remove from pan and let cool.
3. In the same pan, add remaining 1 tbsp (15 ml) oil and brown the ground pork until fully cooked, breaking it up, about 6–8 minutes. Season with a pinch of salt and pepper. Combine the cooked pork with the sautéed mushroom-onion mixture and 1 tbsp (4 g) chopped dill; let cool slightly.
4. Divide mashed potatoes into 8 equal portions. Flatten each portion into a 3–4 inch disc, place about 2 tbsp (30 g) of the meat-mushroom filling in the center, and fold the potato around the filling to form a sealed patty. Shape into oval patties and dust lightly with flour.
5. Dredge each patty in breadcrumbs, shaking off excess. Heat 2 tbsp (30 ml) butter in a large skillet over medium heat and fry zrazy in batches until golden brown on both sides, about 3–4 minutes per side.
6. When all zrazy are browned, return them to the skillet, pour in 1/2 cup (120 ml) stock, cover, and simmer gently for 6–8 minutes to finish cooking and meld flavors.
7. Serve hot sprinkled with remaining dill and a dollop of sour cream if desired.