Entree: Belarus – Central Culinary Region – зразы ➤ zrazy (Stuffed mashed-potato patties or roulades filled with savory mushroom and onion filling)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 1 hr

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) milk
- 1 large egg, approx. 50 g, plus 1 large egg, approx. 50 g, for egg wash
- Salt and black pepper to taste
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 1 medium onion, finely diced (about 5 oz / 140 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fresh dill, chopped (or 1 tsp dried dill)
- 1/2 cup (60 g) plain breadcrumbs plus extra for coating
- 3/4 cup (90 g) all-purpose flour, divided (for dusting and shaping)
- 1/2 tsp (2 g) ground nutmeg (optional)
- 1/2 cup (120 ml) vegetable oil or clarified butter for shallow frying
- Sour cream or plain yogurt for serving

Instructions

1. Boil the potatoes in salted water until very tender, drain well and return to the pot. Mash with 2 tbsp (30 g) butter, 1/2 cup (120 ml) milk, 1 large egg (approx. 50 g), salt, pepper, and nutmeg until smooth and pliable. Set aside to cool until easy to handle.
2. While potatoes cool, heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the chopped mushrooms, season with salt and pepper, and cook until moisture evaporates and mixture is lightly browned, about 7–8 minutes. Stir in chopped dill and remove from heat to cool.
3. Divide the cooled mashed potatoes into 8 equal portions. On a lightly floured surface, flatten one portion into a 3–4 inch (8–10 cm) disk. Place about 2 tbsp (30 g) of the mushroom-onion filling in the center, then fold and shape the potato around the filling to form an oval or round patty, sealing seams. Repeat with remaining portions.
4. Set up a dredging station: 1 bowl with 3/4 cup (90 g) flour, 1 bowl with 1 beaten egg (approx. 50 g) mixed with 1 tbsp (15 ml) milk for egg wash, and 1 bowl with 1/2 cup (60 g) breadcrumbs. Lightly dust each formed zrazy in flour, dip in egg wash, then coat evenly with breadcrumbs.
5. Heat 1/2 cup (120 ml) vegetable oil or clarified butter in a large skillet over medium heat. Fry zrazy in batches, 3–4 minutes per side, until golden brown and heated through, turning gently to avoid breakage. Adjust heat as needed so coating browns without burning.
6. Drain finished zrazy on paper towels and keep warm in a low oven if making multiple batches. Serve hot with sour cream or plain yogurt and a sprinkle of fresh dill.