Main course

Potato Zrazy with Mushrooms

Potato zrazy enclose a dry mushroom-onion filling in tender potato dough and fry to a golden crust.

What you’ll need

• potatoes: 1400 g
• button mushrooms: 500 g
• onion: 200 g
• egg: 1 pc
• flour: 120 g
• vegetable oil: 100 ml
• butter: 30 g
• salt: 15 g
• black pepper: 3 g

How to make it

1. Boil the potatoes in water with 5 g salt for 20-25 minutes until tender, drain completely, and steam dry in the hot pot for 1-2 minutes. Mash without adding liquid.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.