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Potato Zrazy with Minced Meat in the Oven
Instructions
I finely chop the onion and garlic into 3–4 mm cubes. Finely chopped onion dissolves into the mince and won't leave any tough pieces. The garlic adds the aroma you want – don't leave it out, it "makes" the flavour of the patties.
I add the chopped onion and garlic to the minced meat. Use a mixed pork-and-beef mince at 50/50 – it is the most balanced for flavour and fat content for patties. All-beef will come out a little dry, while all-pork is too fatty for this recipe.
I add salt and freshly ground black pepper to taste. Rub the salt into the mince with your hands – this is called "beating it out": the protein sets, and the finished patties turn out firm and don't fall apart when shaped. Knead actively for at least 2–3 minutes.
I add half a tablespoon of breadcrumbs to the mince. The breadcrumbs act as a binder and soak up excess moisture, making the patties firmer. I keep the other half of the breadcrumbs for coating the finished zrazy – the classic "double" trick.
I beat one egg with a fork until the white and yolk are uniform. You can add a small pinch of salt while beating – salt "breaks down" the structure of the white and makes the mixture more uniform. Divide the beaten egg into two equal parts – one for the mince and one for the mashed potato.
I pour half of the beaten egg into the mince. The egg binds all the components together and gives the patty its tenderness. Without egg the mince would crumble during shaping and cooking. I mix it thoroughly with a spatula until the egg is fully absorbed.
I knead the mince actively for 3–5 minutes into a uniform, firm mass, "beating it out" against the table or the bottom of the bowl. I leave it in the fridge for 20 minutes – during this time the proteins stabilise and the patties hold their shape better when fried.
I peel the potatoes and cut them into large pieces of 3–4 cm for quick cooking. Pieces of the same size cook evenly – all the potatoes will be ready at the same time.
I boil the potatoes in salted water until fully done, about 20 minutes – a knife should go in easily. Check for doneness with a fork or knife. Undercooked potato gives lumpy mash, overcooked gives watery mash.
I drain the water through a colander and mash the potatoes thoroughly into a puree with a masher or potato ricer. Don't use a blender or mixer – they "beat out" the starch and make the puree "rubbery". Only mechanical mashing gives the right texture.
I add salt, pepper and the remaining half of the beaten egg to the puree. I mix it thoroughly until uniform. Cooled puree is the ideal "shell" for the future zrazy: it holds its shape and doesn't fall apart during baking.
From the chilled mince I form 5 round patties of the same size, 4–5 cm in diameter. It is easier to work with wet hands – the mince won't stick. The patties should be firm and free of cracks so they sit neatly inside the potato shell.
I fry the patties in hot oil for 2–3 minutes on each side until golden. You only need to fry them to a crust, not all the way through – the meat will still bake inside the potato shell. The crust is for aroma and colour.
I divide the finished mashed potato into 5 equal parts and form a smooth ball from each. It's easier to handle the sticky puree with damp hands – it doesn't stick and shapes more neatly. Each ball should be about the size of a goose egg.
I flatten each ball into a flat round 10–12 cm across and 1.5 cm thick. I place a fried patty in the centre of each round. Work quickly – the puree cools and becomes less "sticky".
I carefully wrap the patty in the mashed potato on all sides, forming a neat ball or oval "zraza". I pinch the edges closed so the patty is completely "sealed" inside the potato and doesn't poke out during baking. If the layer of potato tears while shaping, it is not a problem – just patch it over with your hands; small cracks aren't visible after coating.
I coat each zraza in the remaining breadcrumbs on all sides, pressing them onto the surface so they stick well. The coating gives a golden crispy crust during baking and additionally strengthens the shape.
I place the zrazy in a baking dish greased with vegetable oil, 1–2 cm apart from each other. I bake for 20 minutes in an oven preheated to 180°C until the breadcrumbs are golden.
I grate the hard cheese on a fine grater and mix it with mayonnaise and finely chopped fresh herbs (dill or parsley). This makes a thick cheese paste for the final coating of the zrazy – it gives a "restaurant" presentation.
I take the zrazy out of the oven and carefully spread the cheese mixture on top of each one in a thin, even layer. The cheese cap will create the characteristic golden "dome" during the further baking.
I return them to the oven for another 10 minutes until a golden, crispy cheese crust forms. The cheese melts and caramelises on top – it is this effect that gives the finished zrazy their festive look. Keep an eye on it so the cheese doesn't burn.
The potato zrazy are ready! The cheese has melted and formed the characteristic crispy golden crust with bubbles. Carefully transfer them to a serving dish with a spatula, trying not to break the cheese cap.
Inside each zraza is a juicy meat patty in a potato "coat" with a crispy cheese crust. I serve them hot with a vegetable salad or a sour cream sauce with herbs. A striking homemade "restaurant" presentation.
Tips
- 1
The puree should be smooth and free of lumps – this makes it much easier to shape neat zrazy. Mash it thoroughly with a masher.
- 2
Fry the patties to a crust in advance – in the centre of the zraza they are guaranteed to bake through during the subsequent baking.
- 3
If the puree tears while shaping, simply "patch" it with your hands – small cracks aren't visible after coating. On a similar principle I make meat zrazy.
- 4
You can add fried mushrooms, grated cheese inside the patty, or chopped herbs to the filling – this gives various interesting variations.
FAQ
Which mince is best to use for zrazy? +
Chicken mince is the most tender and least fatty (lower in calories). A mixed pork-and-beef mince at 50/50 is the most balanced option, with the characteristic classic flavour. Beef is denser and more "robust" and calls for a little added butter. Pork is the juiciest and fattiest. Turkey is for a diet-friendly table. Each mince gives its own character: choose according to your family's preferences. The most popular option is mixed pork-and-beef, a classic of Russian and Ukrainian cuisine.
Can I do without baking in the oven? +
Yes, deep-fry the shaped zrazy in plenty of oil (1–1.5 cm in the pan) over medium heat for 4–5 minutes on each side until golden. You'll get a more fatty but tasty version without using the oven. You can also bake them in an air fryer at 180°C for 20 minutes – a healthier alternative to deep-frying. A multicooker on the "Baking" setting also works – 30 minutes on each side. The oven is the classic method, but not the only one.
How should I store the finished zrazy? +
In the fridge in a tightly closed container – up to 2 days without loss of quality. Reheat them in the oven at 150°C for 10 minutes under foil (so they don't dry out) or in the microwave for 1–2 minutes. The cheese caps may soften on reheating – before serving, put them on the top shelf with the grill setting for 2–3 minutes to restore the crispness. I don't advise freezing them once cooked – after thawing the potato turns watery. You can freeze the raw shaped zrazy on parchment, then transfer them to a bag.
What to serve potato zrazy with on a festive table? +
Classically with a vegetable salad (cucumbers, tomatoes, herbs), a sour cream sauce with dill and garlic, homemade mustard or horseradish. As part of a festive spread – with baked vegetables, pickled mushrooms or a meat platter. Chilled beer (to go with the meat filling) or a dry red wine suits the zrazy. For a buffet, arrange them on a shared dish with sprigs of herbs for decoration – a striking presentation for a homemade "restaurant" table.
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