Lenten cutlets
Description
The recipe won't take much time. If you want a light yet satisfying dinner, prepare lenten zrazy. They are especially delicious with mushrooms, but they are often made with cabbage and meat (in which case they won't be considered lenten). After preparing mashed potatoes (without butter or water), add an egg (optional, if making them during fasting period), flour, salt, and spices. Place the filling in the center, then seal the zrazy by pinching the edges together, and fry in vegetable oil until cooked through. Serve hot.
Instructions
- 1
Step 1
1. Boil the potatoes, and at the same time sauté finely chopped mushrooms with onion. You can use button mushrooms or oyster mushrooms—your choice.
- 2
Step 2
3. When the potatoes have cooled, mash them, add a little flour, salt, spices to taste, and mix until smooth. Sprinkle a flat surface with flour (in my case, a cutting board), place a portion of the potato mixture on it—this will be the base—and put the onion and mushroom filling in the center. Now, seal the edges together in whatever way is convenient for you (like making buns).
- 3
Step 3
4. Coat the cutlets in flour or breadcrumbs and fry in a pan.
- 4
Step 4
5. Zrazy are fried on both sides until golden brown.
- 5
Step 5
6. Serve the Lenten cutlets with fresh herbs. If you're not fasting, top them with sour cream. They are equally delicious both hot and cold.