Pumpkin recipe in the oven

Potato zrazy with minced meat cooked in the oven is a delicious dish, appetizing and very satisfying. I think every mistress in service has his own recipe, but this one is good because zrazy are not fried, but baked in the oven. They are less calorie, while maintaining their traditional taste, very juicy, with a crisp crust. As a filling, you can use any stuffing (chicken, beef, pork, assorted), as well as mushrooms or cabbage. In any case, get very tasty zrazy. Help yourself!


  • potatoes 1 kg
  • water 500-700 ml
  • salt 1/3 tbsp. l
  • 1 egg chicken
  • wheat flour 1 tbsp.
  • nutmeg 1 wood chips
  • breadcrumbs 3 tbsp. l
  • sunflower seed oil

Ingredients for the filling

  • minced meat 400 g
  • onions 1 pc.
  • Sunflower oil 1 tbsp. l
  • salt 2 wood chips
  • a mixture of ground peppers 2 chips.

How to cook potato zrazy with minced meat in the oven

  1. First, I prepare the stuffing for the zraz. Large onion cut into cubes and pass in vegetable oil. As soon as the onion is soft, add minced meat, salt and pepper to the taste in a frying pan. I fry until the meat is fully cooked.
  2. Roasted meat with onions, I interrupt in a blender – such a simple method will make the filling homogeneous and completely relieve without lumps. If you do not have a blender, you can use a meat grinder.
  3. In parallel, I boil potatoes. I prepare it in a standard way, as usual mashed potatoes. I clean, cut into quarters and boil in salted water until cooked – 20 minutes from the moment of boiling.
  4. Drain all the water and mash in a puree with a pestle. In a warm, but not too hot mashed potatoes, I drive in an egg, pour in sifted flour (1 tbsp. = 250 ml), add a pinch of nutmeg to flavor.
  5. I stir intensively with a spoon first, and then crush the pestle again, as if mixing the dough. Potato mass should be sticky and homogeneous.
  6. While the “dough” is warm, I quickly form zrazy: I scoop up mashed potatoes, knead my hands in a flat cake, put the stuffing in the center and pinch the edges so that the stuffing is inside. Flour is not necessary. Just dip your hands in water or in oil – and Zrazy will be very easy to form. If you add too much flour, then the zrazy will be “downtrodden”, not as tender and soft as one would like. It is most convenient to sculpt in the hands of the weight (like dumplings). If it’s so hard for you, you can put the potato cake on a plate, buttered, then put the mince in the center, cover with the second cake and pinch the edges.
  7. Zrazy I pancake in breadcrumbs and spread on a baking tray lined with parchment (oiled). Due to the breading they will turn out in the oven more rosy, with a crust. If you don’t want to make a dish of breadcrumbs, you can smear the zrazy with a loose yolk on top – then they will be ruddy, but not crispy.
  8. I bake 30 minutes in the oven, preheated to 180 degrees. I turn the spatula once, so that the zrazy will brown evenly on both sides.

Potato zrazy serve hot with sour cream. Enjoy your meal!

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