Potato cutlets with carrots
Description
This dish is suitable for vegetarians, those observing fasting, or simply anyone who wants to diversify their everyday menu. In my opinion, zrazy (stuffed rolls) baked in the oven rather than fried in a pan turn out to be more tender, juicy, and delicious. They can be served as a main dish with vegetables or your favorite sauce, or as a side dish. Both children and adults, especially potato lovers, will undoubtedly enjoy these zrazy.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the potatoes, cover with cold water, and boil in their skins until cooked.
- 3
Step 3
Meanwhile, for the filling, sauté the onion and carrot until soft. Season the filling with pepper and salt to taste.
- 4
Step 4
Peel the cooked potatoes and mash them into a puree.
- 5
Step 5
Add salt and flour.
- 6
Step 6
Knead a soft dough and shape the resulting potato mixture into pancakes one by one. Place the filling in the center.
- 7
Step 7
Form the zrazy and place them on a greased baking sheet; the number of zrazy depends on the desired size. I got 5 pieces. Brush the zrazy with beaten chicken yolk and bake in a preheated oven at 190°C for 30 minutes.
- 8
Step 8
Once a golden crust appears, the potato and carrot cutlets are ready. Serve the cutlets with sour cream or any other sauce of your choice.