Potato Patties (Zrazy) with Ground Meat
Source/Author: Mary
Potato patties (zrazy) with ground meat are a clever 19th-century Eastern European invention that combined old-style meat roll recipes with the then-newly adopted potato. They became so popular that the potato version eventually overshadowed the original meat-based zrazy.
Ingredients:
| • salt | 1/2 teaspoon |
| • ground black pepper | 1/3 teaspoon |
| • onion | 1 |
| • eggs | 2 |
| • breadcrumbs | 2/3 cup |
| • potatoes | 12 (~ 1 kg) |
| • garlic | 2 cloves |
| • corn starch | 2 tablespoons |
| • sweet paprika | 1 teaspoon |
| • coriander | 1/4 teaspoon |
| • ground meat | 350 g |
| • oil (for frying) | 200 ml |
| • dried garlic | 1/3 teaspoon |
| • eggs (for breading) | 2 |
1. Wash, peel, and cut the potatoes into medium pieces. Place them in a large saucepan, cover with hot water, and cook for 20–30 minutes until fully tender.
2. Peel, wash, and finely chop the onion.
3. Peel, wash, and grate the garlic on a fine grater.
4. Heat a frying pan and add 2 tablespoons of vegetable oil. Sauté the onion until lightly golden. Add the garlic and ground meat. Fry until the meat loses its pink color. Season with salt and pepper, stir, then cover and simmer for 5 minutes. Remove from heat and let the mixture cool. Once at room temperature, add 1 egg and mix well — the filling is ready.
5. Drain the potatoes. Add salt and all the spices, then mash until smooth. Add the cornstarch and mix. Let the mixture cool to room temperature, then add 1 egg and mix again.
6. Divide the potato mixture into 10–12 portions. Roll each into a ball, flatten it in your hand, place some filling in the center, fold the potato dough over it, and shape into an oval patty (or any shape you like).
7. Beat 2 eggs in a deep bowl until well combined.
8. Place the breadcrumbs in a separate bowl.
9. Dip each patty in the beaten eggs, coat with breadcrumbs, and fry over medium heat until golden brown on both sides.
SERVING IDEAS
* Serve with a dollop of sour cream or Greek yogurt. Add a sprinkle of fresh chives, parsley, or green onion on top.
* Light cabbage salad with vinegar and a touch of sugar.
* Simple cucumber–dill salad (or without dill if you prefer).
* Garlic yogurt sauce or herbed sour cream.
* Mushroom cream sauce — rich and perfect for potato dishes.
* Serve with pickled cucumbers, pickled beets, sauerkraut, or pickled mushrooms for nice acidity to balance the fried patties.
