Ingredients

• Potatoes, floury 1.2 kg (1 kg peeled)
• Mixed ground pork and beef 300 g
• Onion, finely chopped 1 medium (130 g)
• Sunflower oil, for the filling 1 tbsp
• Egg 1 large (50 g)
• All-purpose flour 60 g
• Salt 2 tsp (12 g), plus 1 tsp for the potato water
• Black pepper, ground 0.5 tsp
• Dry breadcrumbs, plain 50 g
• Sunflower oil, for frying 6 tbsp
• Sour cream (20% fat), to serve 150 g
• Water, for boiling the potatoes 2 l

Instructions

1. 1

   Boil the peeled potatoes in 2 l of salted water for 20 minutes until soft, drain well, let them steam dry for 5 minutes and mash them without any liquid.

2. 2

   Meanwhile fry the onion in 1 tbsp of oil for 5 minutes, add the ground meat, 4 g of salt and the pepper and cook, breaking it up, for 10-12 minutes until browned and dry; let it cool.

3. 3

   Mix the warm mashed potatoes with the egg, flour and remaining salt into a soft, pliable dough.

4. 4

   With floured hands divide the potato dough into 10 portions (about 105 g each), flatten each into a round, put about 2 tbsp (30 g) of filling in the middle and close the edges into an oval patty.

5. 5

   Roll the zrazy in the breadcrumbs.

6. 6

   Fry them in the oil over medium heat for 4-5 minutes per side until deep golden, in two batches, and drain briefly on paper towels.

7. 7

   Serve 2 zrazy per person hot with sour cream and a fresh or pickled vegetable salad.