Potato zrazy with mushrooms

ENERGY VALUE PER PORTION 155 Kcal
PROTEIN 5.4 GRAM
FAT 4.4 GRAM
CARBOHYDRATES 24.8 GRAM

  • CALORIES CALCULATED FOR RAW PRODUCTS
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10 servings

INGREDIENTS:

Potato 1 kg
Mushrooms 500 g
Butter 30 g
Onion 2 heads
Chicken egg 1 piece
Wheat flour 3 tablespoons
Salt to taste
Ground black pepper to taste

Cooking method:

  1. Coarsely chop the potatoes and boil them. Then drain the water, put the pan on medium heat and evaporate the liquid. Add oil and pepper, crush to a puree consistency. Allow to cool, then add the egg and flour, mix thoroughly.
  2. Fry chopped onion until golden, add finely chopped mushrooms, season, simmer until tender.
  3. Divide the potato dough into tortillas, place the mushroom filling in the center of each, connect and close the edges. Roll in flour and fry over medium heat until cooked. Before serving, pour sour cream and garnish with parsley leaves.

Rating: 1 out of 5.

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