Zrazy with liver

Zrazy is a traditional dish in the Polish, Lithuanian, Belarusian and Ukrainian culinary traditions (there is a version about the originally Italian origin). Zraza is a cutlet or meat roll with stuffing.

Usually zrazes are prepared from beaten beef or pork meat. Variants of a stuffing set - from various vegetables, stewed mushrooms and eggs, to various porridges.

There is another option: potato zrazy with a meat filling, for example, from the liver - a very convenient dish - at the same time, meat and garnish.

Recipe for potato starch with chicken liver

Ingredients:

• potatoes - about 1 kg;
• flour high-grade wheat - 4-5 tbsp. spoons;
• liver chicken and / and turkey - about 0.6 kg;
• egg of chicken - 5 pcs .;
• onion - 2 pcs .;
• spices dry ground (according to your taste, you can use ready-made mixtures without glutamate and other non-nutrient additives);
• fresh fresh herbs (parsley, dill, luchok, etc.);
• sunflower oil or other fat for frying.

Preparation

Filling. Boil hard-boiled 2 eggs, cool in cold water, clean from the shell and finely cut or chopped. Peeled onions shall be chopped finely and saved in a frying pan until a light golden hue appears.

Liver boil in a little salted water for 10-15 minutes (no more, otherwise it will be as tough as rubber). Let's cool the liver in the broth and crush it in any convenient way (using a meat grinder, a kitchen processor, a blender, a grater or a knife).

Prepare the filling, combining the liver minced meat, onion, pounded eggs + 1 raw egg, season with spices, slightly add and carefully mix. If the resulting weight is rather dry, you can add one more egg and a little broth.

Purified and washed potatoes are cut into large pieces and boiled in slightly salted water. You can in principle boil potatoes "in uniform" - we need a puree - we'll make it with a crush or blender.

In the mashed potatoes add 2 remaining raw eggs and 3-5 st. spoons of flour. Thoroughly mix (most conveniently with a fork). We divide the potato dough into small approximately equal size lumps, of which we form oval cakes.

We spread on the central axis of each cake a portion of the filling and wrap the edges of the zrazy so that the potatoes uniformly fit the filling. Zrazy crumbled in flour or breadcrumbs, wrapped in a film (or simply put on a plank, so that do not come into contact) and put in the refrigerator for at least 40 minutes. Cooled zrazes are fried in a pan evenly over medium heat to a light golden hue. We serve with sour cream sauce, strong grape wine, caraway vodka, berry tincture or beer.