Potato zrazy - potato patties with chicken liver
Potato zrazy is a Belarusian cuisine dish that consists of potato patties stuffed with liver pate or minced meat. In this recipe, I specially prepared for the filling a quick paste from chicken liver, however you can replace it with a paste from pork or beef liver.
If there is mashed potato left in the refrigerator, do not spare time and prepare zrazy, make sauce with sour cream and green onions for them, and you will get an incredibly tasty dish.
- Time for preparing: 45 minutes
- Servings Per Container: 4
Ingredients for Potato Zrazy with Chicken Liver
- 250 g of chicken liver;
- onion head;
- 2-3 cloves of garlic;
- big red tomato;
- 500 g of potatoes;
- 60 g of wheat flour (approximately);
- green onions, salt, olive oil.
The method of preparation of potato zrazy with chicken liver
We make a quick chicken liver paste. To get started, wash my liver, chop coarsely, pickle in a mixture of salt and sweet red pepper for several minutes.
Then fry in well-warmed olive oil, add finely chopped onions, garlic, sliced into thin slices, and finely chopped peeled tomato. Stew all together until tender for about 7 minutes. It is not necessary to cover the pan, the moisture must evaporate, this will make the paste taste saturated.
Grind the cooled mass in a food processor to a smoothie condition, or pass twice through a meat grinder, the consistency of the liver paste will be similar.
Cut the peeled potatoes into round thick slices, boil until tender, drain the water, pass the potatoes through a press or knead with a pulp. Add a raw egg to the cooled mashed potatoes, about two tablespoons of wheat flour and salt to taste, knead the dough. Try not to add a lot of flour to the dough, it makes the patties sticky. The amount of flour largely depends on the starch content of the potato, so pour it gradually, in small portions, until the dough becomes thick.
Pour flour on a chopping board, put thick flat cakes of potato dough, the size of a woman’s palm, onto a layer of flour, and a layer of liver paste on them.
We carefully glue the edges of the cakes so that the liver remains in the middle, this is convenient to do in the palm of your hand, but be sure to powder your hands with flour so that the potatoes do not stick. We roll cutlets in flour on all sides, it seems to seal the products and a crispy crust forms during frying.
We heat olive or other vegetable oil for frying, prepare zrazy for 5 minutes on each side until a golden brown crust forms. All the ingredients of the dough and toppings are almost ready, so you do not need to keep the dish on the stove for a long time.
Serve zrazy to the table with vegetables, sour cream sauce or ketchup, and fresh herbs. Enjoy your meal!
Finally, the recipe for a summer sour cream sauce - we dill the dill from the garden in a mortar to make green juice stand out, add a finely chopped segment of young garlic and salt. The ground mass is mixed with sour cream and pour hot potato patties. Enjoy your meal!