Potato Zrazy with Meat

1. 1 Potatoes≈ $2.15 per kg 300 g
2. 2 Ground pork and beefpack 500 g ≈ $7.10 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Wheat flour 25 g
6. 6 Sunflower oil 15 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes¹, peel, boil in salted water until soft, drain and mash into a puree; cool slightly and add the egg, flour and salt, mixing until uniform.

2. Sauté the minced beef with the onion³ over medium heat for 10 minutes until golden; season with salt and pepper to taste; remove from heat and cool.

3. Form discs about 8 cm in diameter from the potato¹ dough; place a filling in the center of each, seal the edges and shape into zrazy; roll each piece in flour.

4. Heat a heavy-bottomed skillet with a bit of oil over medium heat; fry the zrazy 4 minutes on each side until golden.

5. Serve the zrazy hot, optionally garnish with greens and serve with sour⁷ cream.

6. Prepare the dough portions ahead and refrigerate up to 24 hours, or freeze them before shaping and fry from frozen, adding a little extra frying time.