Potato zrazes in a pan: 11 step -by -step recipe, the best recipes for fillings are women's advice

Recipes of potato tires in a pan.

Contents

Potato zrazes are a very tasty dish, a good way to “display” yesterday's mashed potatoes. In this article, we will present several of the most delicious recipes for potato tires.

How to make potato dough for a tow in a pan: step -by -step recipe

The basis of this dish is potatoes, it goes well with other ingredients and components. The taste of the dish depends on the filling. The basis is almost always prepared according to one principle. If you cook zrazy from scratch, then it's time to do the preparation of potato dough. The main disadvantage is that beginners, inexperienced housewives cannot adjust the amount of flour, so the dough is too tough and dense. When such a test is kneaded, it can stick to their hands to improve the situation, young housewives add even more flour. The dough is too cool, hard, and the finished dish is not very tasty, with a dense crust. Do not overdo it, you need to add the specified amount of flour. At the same time, the filling can be chosen any that you like.

Ingredients:

1 kg of potatoes
250 g of wheat flour
1 large egg
Spices
Salt
Filling

How to make potato dough for a pan in a pan, step -by -step recipe:

First you need to boil the tubers in the peel until soft. It is believed that the root crop, which is boiled without preliminary removal of the skin, saturated with minerals.
With this method of cooking, all vitamins and minerals are preserved. After cooling, peel the potatoes from the peel, chop with a bush. Enter eggs, spices and add flour, mixing thoroughly with a spoon.
The dough should turn out to be not too thick or liquid, but more viscous than ordinary yeast or for pies. Now you can safely roll the cakes, the filling is put into the center.

Recipe: Potato with minced meat in a pan

Standard content - with minced meat. It is added not in raw form, but prepared. The dough from the root crop is quite dense and ready, so you should not introduce raw minced meat, because it will not have time to prepare because of a dense crust. You will need a standard dough from the vegetable, as well as the filling.

For the filling you will need:

500 g of minced meat
2 large bulbs
Salt
Spices to taste
Greens

Recipe, potato zrazy with minced meat in a pan:

Pour fat into the pan, fry the onion, and when it becomes transparent, enter the minced meat. Cover with a lid and stir constantly.
After that, enter greens, salt and spices. To make the filling not too dry, pour a small amount of meat broth or boiling water. Now you can safely use the dough from the previous recipe, and prepare cakes from it.
Take up small pieces, turn them into cakes, about 10 cm in diameter. Put them into the center of each cake along a tablespoon of prepared filling. Pin the edges and form small cutlets.
You can use flour or breading crackers as a panning. You need to cook in a pan with vegetable fat.

How to cook potatoes with ham or sausage and cheese?

A rather interesting recipe is potato zrazes with ham, sausage and cheese. This is a magnificent way to “display” the remains remaining in the refrigerator after receiving guests. Many housewives prepare potato mashed potatoes for guests, and slicing from sausage and cheese.

Ingredients:

500 g of potato puree
150 g of flour
100 g of sausage
100 g of cheese
Salt
Spices
Greens
One chicken egg
Oil

How to cook potatoes with ham or sausage and cheese:

Remove the potato puree from the refrigerator, enter the egg, flour, salt and pepper, mix thoroughly. The mass should become quite thick so that it is convenient to sculpt from it.
Now grind the sausage or ham with thin strips, you can grate it. Add grated cheese, greens. From the prepared potato mass, it is necessary to form small cakes, in the center of which put a mixture of ham, cheese and greens.
Prepare small cutlets, and fry them in a pan with hot oil. They should be tanned in crackers or flour. It is worthwhile to eat hotly while the cheese is molten, in a liquid state.

Potato zrazy with zucchini and cheese: recipe

Potato zrazes with zucchini proven themselves well. This is a very economical recipe, it is better to cook it in summer or autumn, when there are a huge number of cheap vegetables on store shelves or in vegetable tents.

Ingredients:

Paul a kilogram of potato mashed potatoes
100 g of flour
500 g of small zucchini
100 g of cheese
Greens
One egg
Spicy grass
Oil

Potato with zucchini and cheese, recipe:

It is necessary to add half the flour and one egg to the potato puree. Add salt and spices. Now is the time to start filling. It is necessary to grind the zucchini on a grater, add cheese and salt. Leave for a few minutes until the zucchini is allowed the juice.
Add black ground pepper and grass. Squeeze the zucchini to remove all the juice. In a hot pan, heat the fat. Take a small amount of potato minced meat with wet hands, moving it, turning it into a cake.
Add a small amount of filling to the center,pinch the edges. You can dip in an egg, panic in crackers and fry in a hot pan. Remember, since the zucchini is raw, the time of cooking in a pan may not be enough. Therefore, it is best to lay out prepared cutlets on a baking sheet or in a small shape. Pour sour cream and bake in the oven for 10-15 minutes. The mixture can be sprinkled with grated garlic.

Potato zrazes with chicken and cheese: recipe

Potato zrazes with chicken and cheese are one of the most delicious dishes.

Ingredients:

0.5 kg of potatoes
100 g of cheese
300 g of chicken fillet
2 large bulbs
1 egg
80 g of flour
Salt
Oil

Potato zrazes with chicken and cheese, recipe:

To prepare the dough, it is necessary to boil potatoes in the uniform, remove the skin from it, grind thoroughly, until a homogeneous mass is obtained. You can use a regular grater for these purposes.
Enter an egg, slightly flour, salt and spices in potato chips. Now is the time to do the preparation of minced meat. Cut the chicken fillet into small pieces and cook in a pan with vegetable fat.
Add the onion and hold a little more on fire. After that, load the filling into the blender and carefullypour. It is necessary to get a homogeneous minced meat. Add greens and grater cheese. With wet hands, select lumps of potato mass, smooth out, and put a small amount of cheese with chicken in the center of each cake. Glue the edges together, plan in flour, prepare in a pan with vegetable fat

Potato zrazes with onions and eggs: recipe

It is believed that onions with an egg are one of the most affordable fillings, as it costs quite inexpensively. With the help of the cheapest products, you can cook a very tasty and inexpensive breakfast.

For these purposes, you will need:

800 g of potatoes
A bunch of green onions
1 large egg in the dough
120 g of flour
Salt
Spices
Four large filling eggs
Fat for frying

Potato zrazes with onions and egg, recipe:

Boil potatoes in the peel, pour cold water after cooking and let stand a little. Remove the skin and crush the peeled tubers until mashed. Enter the egg and a little flour, averaging everything thoroughly, before obtaining a homogeneous mass, add pepper.
It's time to start filling. To do this, boil the eggs, pour cold water, peel, grind on a grater or cut into small cubes. Add a bundle of green onions, having previously chopped it finely.
Add a little salt and pepper to the mixture, as the filling is tasteless. Put the filling on a lump of potato dough. A small flattener will need a tablespoon of a mixture with egg and herbs. Pinch the edges, roll in breadcrumbs and fry on hot fat.

Potato zrazes with mushrooms: recipe

A delicious and unusual breakfast is potato zrazes with mushrooms. Indeed, potatoes go well with mushrooms, from these products they are often prepared hot or julienne.

Ingredients:

800 g of potatoes
2 large bulbs
1 egg
80 g of flour
500 g of champignons oreye
Fat
Spices

Potato zrazes with mushrooms, recipe:

Boil the tubers in the peel, remove the skin, and then grind on a grater. Enter an egg, flour and spices with salt.
It turns out a homogeneous mass similar to the dough. In a separate vessel, fry the mushrooms chopped with small slices along with the bow.
With wet hands, take a small amount of potato mass, put the filling of mushrooms in the center of the cake. Pin the edges, thoroughly roll in flour and cook in a pan with vegetable fat.

Recipes for fillings for potato genes

Preparation options - a huge number. It all depends on your financial capabilities and imagination. Below we present several of the most common fillings

Pike

The dough, that is, the potato mass, is prepared according to the standard recipe.

For filling:

500 g chicken liver
2 large bulbs
Salt
Spices

Supervision for the Tow with the liver:

It is necessary to pass the chicken liver, having previously cleared of films and bile bags.
If you purchased the liver along with hearts, it's okay, fry the offal together. When the mixture is ready, using a blender, turn the chicken liver into minced meat.
Now is the time to pass the bow, enter the minced meat from the liver and hold on fire. Enter salt and spices. If desired, you can add a small amount of parsley or dill greens.

Supervision for potato sizes with liver and mushrooms

The filling with Liver has proven itself well.

Products:

0.5 kg of lungs
0.5 kg of mushrooms
2 large bulbs
Fat
Salt
Spices

Subject for potato sizes with liver and mushrooms:

For these purposes, light andoyster mushrooms. Boil the lungs in a small amount of water, then grind them in a meat grinder, until a homogeneous mass.
Add saucedoyster mushrooms And mix. Do not forget to introduce salt and spices. This is a kind of mix of meat and mushroom fillings.

Filling for potato tires with cabbage

For many people stewed cabbage - this is One of the most beloved fillings for pies. However, this minced meat can be used to prepare potatoes.

For these purposes, the following products are needed:

10 medium -sized potatoes
1 egg
100 g of flour
Fat
500 g of sauerkraut
Tablespoon of tomato pasta
Salt
Spices

Subject for potato sizes with liver and mushrooms:

To begin with, boil potatoes in the peel until cooked, crush the mashed potatoes until you receive, enter the egg and flour. The result is a soft dough. Pour a small amount of fat into the pan, heat it well and add sauerkraut.
On high heat, constantly stirring, fry sauerkraut, until golden crust is obtained. After that, add a small amount of tomato paste, salt, spices. Cover with a lid, put out a little until cooked. The filling is very piquant, due to the fact that the cabbage is fermented.
You can cook from ordinary white. Now divide the potato lump into 8 identical balls. With the help of wet hands, roll up small knuckles, flatten to get cakes. Put a small amount of minced meat in the center of each cake, lift the sides, combine the edges with each other. Run the prepared cutlets in flour and fry.

Filling for potato sizes with prunes

The combination of potatoes with meat, mushrooms or stewed cabbage is quite familiar. If you want to surprise households with an unusual dish, you can use the stuffing of prunes.

To prepare it, you will need the following products:

150 g of smoked prunes
3 cloves of garlic

Filling for potato sizes with prunes:

Pour the prunes with boiling water, soak it so that it becomes soft. After that, load the product into the blender and place a few cloves of garlic there.
Turn into a homogeneous mass. Fill the prepared lumps from potatoes, flour, eggs received by gruel.
Cook in a pan with vegetable fat. This is an unusual option, which does not like everyone.

Cheese filling for potatoes

For vegetarians, a filling of cheese is suitable. It can be a vegetable cheese of tofu, or any other plant product. In the recipe we will use a mixture of solid cheese andfetets.

Ingredients:

100 g of Fet cheese
100 g of solid cheese
A bunch of parsley
Salt
Spices

Cheese filling for potato sizes:

It is necessary to grind hard cheese on a grater, and add the feta cheese crushed by a fork. You can make a mixture of cheesespureat In a blender. The mass is too viscous, it is very difficult to extract from the blender, it sticks to the walls.
We recommend cooking in a bowl, andfetu crush a fork. Grind parsley, you can add dill or cilantro. The more unusual the seasoning, the more saturated the taste of the dish. Mix the ingredients, shave to taste with pepper.
You can not add salt, since cheese is quite salty. Put the mixture on the prepared potato dough, and fry on both sides. This dish must be served hot, since the main advantage of cheese is that it flows and is in a liquid state.

Secrets of cooking potato zrace

Initially, such a dish was prepared exclusively from minced meat, but during a trip around the world, it underwent a lot of changes. In our country, potato cutlets were most popular due to the fact that mashed potatoes often remains after receiving guests. To prepare a delicious dish, you must adhere to several rules.

Secrets of cooking potato sizes:

It is best if you choose a certain type of potato for cooking. Puree, when the eggs are added to it, can break up, not to keep in shape. If you boil the tubers in the peel, then a huge amount of gluten and starch is preserved in them, which do not allow the finished product to spread.
In no case do not achieve that the mass is very tight and absolutely not sticky. A small stickiness should remain, and the mass is a little pestering. It is for these purposes that it is recommended to moisten your palms with water or vegetable oil.
Before introducing eggs and flour, it is necessary to cool the mass of the vegetable a little. If you add these components to a hot substance, it will become gray, and the finished dish will not be so tasty. The egg can curl up and turn into lumps.
It is best to prepare a cold puree. At the same time, eggs and other ingredients should also be chilled. So that the cutlets do not break up, it is necessary to carefully fry one side and only then turn it on to the other. If you turn up ahead of time, then there is a risk that the dish will fall apart.
If the mass turned out to be very loose, you can introduce about 20 g of potato starch in it. Thus, the substance will be better glued, and finished products will not lose their shape.