Potato Zrazy with Meat

Method

1. 01

   Step 1: Boil the potatoes

   Boil the potatoes in salted water until tender, drain completely and keep the pan on the heat for another 30 seconds so the last steam escapes.

2. 02

   Step 2: Make a stiff mash

   Mash without milk or butter — both loosen the mixture. Let it cool to lukewarm, then work in the egg, flour and salt.

3. 03

   Step 3: Fry the filling

   Fry the finely chopped onion in oil for 3 minutes, add the mince and cook for 10 minutes, breaking up the lumps. Season and cool completely.

4. 04

   Step 4: Shape the zrazy

   With damp hands, flatten 2 tablespoons of mash into a disc on your palm, spoon on the filling and seal the edges, shaping an oval patty.

5. 05

   Step 5: Coat them

   Roll each one in breadcrumbs. If the mixture sticks, wet your hands rather than adding flour — extra flour makes zrazy rubbery.

6. 06

   Step 6: Fry

   Heat the oil over medium heat and fry for 4–5 minutes a side, until deeply golden. Do not cover the pan; steam softens the crust.

7. 07

   Step 7: Serve

   Drain on kitchen paper for a minute and serve hot with sour cream and dill.