Mushroom Stuffed Potato Cakes (Zrazy)
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Mushroom Stuffed Potato Cakes (Zrazy)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 small onion
- 8 oz mushrooms cleaned and finely chopped
- 5 tablespoons olive oil
- 2 pounds potatoes peeled and cubed
- 3 tablespoons flour
- 1 egg
- ½ cup panko breadcrumbs
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- sour cream optional
- 2 tablespoons chopped dill optional
Instructions
- Heat 2 tablespoons of olive oil in a medium skillet and on a medium heat.
- Add onions and sauté for 4-5 minutes until onions are translucent. Add mushrooms and cook for 10-15 minutes or until all liquid evaporates and mushrooms are slightly brown. Stir in ½ teaspoon of salt and pepper.
- Transfer mushroom to a bowl and set aside.
- Meanwhile, cook the potatoes in large pot of gently boiling water until tender, about 15 minutes.
- Drain the potatoes and the colander. Make sure that all water has been drained.
- Transfer the potatoes in a large bowl. Add salt, flour and mix everything well.
- Stir in one egg.
- Add breadcrumbs to a medium shallow bowl and set aside.
- Place about 2 tablespoons of mashed potato mixture into a palm of your wet hand. Flatten potatoes into a disk and place about 2 teaspoons of mushroom filling inside the disc. Seal the edges together. Dredge the potato cake in Panko breadcrumbs and set aside. Continue shaping potato cakes until all potatoes and filling have been used.
- Heat 3 tablespoons of olive oil in a large non-stick skillet and over medium heat. Working in batches, cook all potato cakes for 4-5 minutes on each side or until crispy and brown.
- Serve immediately with a dollop of sour cream and sprinkling of chopped dill.
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