Potato zrazy stuffed with pickled cucumbers and carrots

Today we will cook potato zrazy stuffed with pickled cucumbers and carrots - it's incredibly appetizing, satisfying and ... slightly unusual. The crispy, crispy potato cutlet and the salty filling combine to make a wonderful dish. The recipe is very simple and budgetary, and the taste of potato zraz turns out to be interesting.

Ingredients

• Potatoes - 300 g
• Corn starch - 2 tbsp. spoons
• Vegetable oil - 15 ml
• Dried garlic - 0.5 tsp
• Dried oregano - 0.5 tsp
• Ground paprika - 0.5 tsp
• Salt to taste
• Ground black pepper - to taste
• For filling:
• Pickled or pickled cucumbers - 200 g (2 pcs.)
• Carrots - 120 g (2 pcs.)
• Onions - 70 g (1 pc.)
• Vegetable oil - 15 ml
• For frying:
• Vegetable oil - 45-60 ml

Directions

1. Peel potatoes, carrots and onions.
2. Put the potatoes in a saucepan, add water and put on fire. Cook the potatoes until tender - about 25 minutes.
3. After a while, try the potatoes for readiness. Drain the water, mash the mashed potatoes.
4. Pour dried garlic, oregano and paprika into a pot with potatoes. Add salt and pepper to taste.
5. Add 15 ml (1 tablespoon) of vegetable oil to the mashed potatoes.
6. Now add starch to the potatoes.
7. Mix thoroughly with a spoon.
8. By the way, you can use a harvester, since the mass is quite dense.
9. Leave the potato mass aside for a while at room temperature.
10. Prepare onions and carrots. Cut the onion into small cubes.
11. Grate the carrots on a medium grater.
12. Grate pickled cucumbers on a fine grater. The juice released during grinding must be drained, slightly squeezing the cucumbers.
13. Heat a frying pan, pour in 15 ml of oil and put onions and carrots.
14. Fry vegetables, stirring occasionally, for 3 minutes. Then add the cucumbers and fry for another 2-3 minutes.
15. Now go back to the potato mass.
16. Grease your hands with vegetable oil, pinch off a small piece of potato mass and make it look like a flat cake, as shown in the photo. Put 1-1.5 teaspoons of carrot-cucumber filling in the center of the flatbread.
17. Then pinch the edges of the potato mass, like with pies. Next, form a round or oblong cutlet.
18. Place the blanks on a greased plate.
19. Fry potato zrazy with pickles and carrots in vegetable oil for 3-4 minutes on each side.
20. Such crispy and ruddy potato zrazy can be cooked in Lent or simply served with sour cream.
21. Bon Appetit!