Potato zrazy with chicken liver

Potato Escalope 458 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Potato zrazy with chicken liver
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Potato zrazy with chicken liver is a delicious and satisfying homemade dish that will appeal to liver lovers. We hide the juicy liver filling in a soft potato dough and fry in a pan. The dish is prepared quite easily and simply, and if you have a little mashed potatoes left from dinner, then it is quite fast.

Ingredients

Directions

  1. Peel and wash potatoes and onions.
  2. Cut the potatoes into large pieces. Transfer to a saucepan, cover with cold water and bring to a boil. Then cook the potatoes over low heat for about 15-20 minutes, until soft. 5 minutes before cooking, add salt to taste.
  3. While the potatoes are cooking, prepare the filling.
  4. Boil a hard boiled egg. To do this, fill it with cold water, put it on fire and cook for 10 minutes from the moment it boils. Then cool the egg in cold water.
  5. Cut the peeled onions into small cubes.
  6. Rinse the chicken liver, remove the films with fat and chop randomly.
  7. Heat 2 tablespoons in a skillet. tablespoons of oil, put the chopped onion. Fry, stirring occasionally, for about 5 minutes, until transparent.
  8. Place the liver in a skillet with the onion and, stirring occasionally, cook together for about 15 minutes more, until the liver is done. Readiness can be easily checked by cutting the largest piece of liver. If clear juice flows out of it, then the liver is ready.
  9. At the very end of cooking, season the liver with salt and ground pepper to taste.
  10. Drain the liquid from the finished liver if it remains in the pan (this should be done so that the filling does not turn out too soft).
  11. Scroll the liver fried with onions through a meat grinder 1-2 times or chop with a blender. Transfer to a deep bowl.
  12. Peel and cut the cooled egg into small cubes.
  13. Send the egg to the liver, stir. Remove the sample and season the filling with salt and pepper if desired. Set the filling aside.
  14. Drain all the water from the finished potatoes, return to low heat and, stirring, "dry" for a few minutes.
  15. Then mash the mashed potatoes. Let it cool down (hot potatoes will take much more flour).
  16. Add flour to the cooled mashed potatoes. Stir until smooth.
  17. Please note that you may need more or less flour (depending on the type of potato and flour), so add it in portions.
  18. The potato mass should turn out to be quite plastic and only slightly stick to your hands.
  19. Form zrazi. To do this, separate a small portion from the potato mass and form a cake from it (if necessary, you can lightly dust your hands with flour if the mass is sticky). Place a portion of the filling in the center of the flatbread.
  20. Join the edges of the cake together so that the filling is inside. Give the product an oblong or round shape.
  21. Form zrazy from the remaining dough and filling in the same way.
  22. From the specified number of products, I got 8 times.
  23. Heat 1-2 tbsp in a skillet. tablespoons of oil. Lay out the zrazy and fry on a low-medium heat on one side for about 4-5 minutes, until golden brown.
  24. Turn the zrazy over to the other side and fry them over low heat for 3-5 minutes, until golden brown.
  25. Then place the zrazy on paper towels or napkins to remove excess oil.
  26. Fry the rest of the zrazy in the same way, adding vegetable oil to the pan if necessary.
  27. Potato zrazy with chicken liver are ready.
  28. Bon Appetit!

Potato zrazy with chicken liver



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Potato zrazy with chicken liver is a delicious and satisfying homemade dish that will appeal to liver lovers. We hide the juicy liver filling in a soft potato dough and fry in a pan. The dish is prepared quite easily and simply, and if you have a little mashed potatoes left from dinner, then it is quite fast.

Ingredients

Directions

  1. Peel and wash potatoes and onions.
  2. Cut the potatoes into large pieces. Transfer to a saucepan, cover with cold water and bring to a boil. Then cook the potatoes over low heat for about 15-20 minutes, until soft. 5 minutes before cooking, add salt to taste.
  3. While the potatoes are cooking, prepare the filling.
  4. Boil a hard boiled egg. To do this, fill it with cold water, put it on fire and cook for 10 minutes from the moment it boils. Then cool the egg in cold water.
  5. Cut the peeled onions into small cubes.
  6. Rinse the chicken liver, remove the films with fat and chop randomly.
  7. Heat 2 tablespoons in a skillet. tablespoons of oil, put the chopped onion. Fry, stirring occasionally, for about 5 minutes, until transparent.
  8. Place the liver in a skillet with the onion and, stirring occasionally, cook together for about 15 minutes more, until the liver is done. Readiness can be easily checked by cutting the largest piece of liver. If clear juice flows out of it, then the liver is ready.
  9. At the very end of cooking, season the liver with salt and ground pepper to taste.
  10. Drain the liquid from the finished liver if it remains in the pan (this should be done so that the filling does not turn out too soft).
  11. Scroll the liver fried with onions through a meat grinder 1-2 times or chop with a blender. Transfer to a deep bowl.
  12. Peel and cut the cooled egg into small cubes.
  13. Send the egg to the liver, stir. Remove the sample and season the filling with salt and pepper if desired. Set the filling aside.
  14. Drain all the water from the finished potatoes, return to low heat and, stirring, "dry" for a few minutes.
  15. Then mash the mashed potatoes. Let it cool down (hot potatoes will take much more flour).
  16. Add flour to the cooled mashed potatoes. Stir until smooth.
  17. Please note that you may need more or less flour (depending on the type of potato and flour), so add it in portions.
  18. The potato mass should turn out to be quite plastic and only slightly stick to your hands.
  19. Form zrazi. To do this, separate a small portion from the potato mass and form a cake from it (if necessary, you can lightly dust your hands with flour if the mass is sticky). Place a portion of the filling in the center of the flatbread.
  20. Join the edges of the cake together so that the filling is inside. Give the product an oblong or round shape.
  21. Form zrazy from the remaining dough and filling in the same way.
  22. From the specified number of products, I got 8 times.
  23. Heat 1-2 tbsp in a skillet. tablespoons of oil. Lay out the zrazy and fry on a low-medium heat on one side for about 4-5 minutes, until golden brown.
  24. Turn the zrazy over to the other side and fry them over low heat for 3-5 minutes, until golden brown.
  25. Then place the zrazy on paper towels or napkins to remove excess oil.
  26. Fry the rest of the zrazy in the same way, adding vegetable oil to the pan if necessary.
  27. Potato zrazy with chicken liver are ready.
  28. Bon Appetit!

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