Potato Zrazy with Meat Filling
Soft potato patties filled with braised ground beef, baked rather than fried. Familiar flavors, and easy to pick up by hand.
- Time
- 1 h 10 min
- Serving
- 311 kcal
- Ingredients
- ≈ $1.13
- Protein
- 15 g
Ingredients
- 1 Potatoes≈ $2.18 per kg 110 g
- 2 Ground beefpack 500 g ≈ $7.49 50 g
- 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 4 Wheat flour 8 g
- 5 Onions≈ $1.60 per kg 10 g
- 6 Butterpack 180 g ≈ $1.57 4 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel and cut the potatoes1 and boil in salted water for 20 minutes, until soft. Drain, mash until free of lumps and let cool slightly.
Finely chop the onion5 and cook in a skillet with half the oil and 2 tablespoons of water for 5 minutes. Add the ground2 beef, break it into small pieces with a spatula and simmer, covered, for 10–12 minutes, until gray with no pink.
Salt the filling, let cool and chop finely again with a knife so there are no large pieces.
Add half of the beaten egg and the flour to the mashed potatoes1 and mix into a soft dough. Divide into 2 parts and shape each into a flat round.
Preheat the oven to 180 °C. Put the filling in the center of each round, pinch the edges together and shape into an oval. Place seam side down on a baking sheet greased with the remaining oil.
Bake for 20–25 minutes, until lightly golden. Let cool for 5 minutes until warm and cut in half.
Tips
- Why it works
- Chop the cooled filling once more with a knife, because large mince fibers are hard for a little one to chew. Hot filling would soften the mash, and the patty would tear.
- Substitutions
- Swap the beef mince for turkey mince, 50 g, and stew it for the same 10–12 minutes. Swap the onion for grated carrot, 10 g.
- Common mistakes
- The seam splits during baking if the mash is wet. The dough should be pliable and not stick to your hands, add 1 tsp flour if needed.
- Storing and reheating
- Keep for 2 days in the fridge, up to a month in the freezer. Reheat in the oven at 160 °C for about 10 minutes, cool to warm.
- Serve with
- Serve with a spoonful of plain yogurt and grated raw carrot.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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