Potato Zrazy with Chicken Liver Filling

Zrazy is meat roll with stuffing, cooking in Lithuanian, Belarusian, Polish and Ukrainian cuisine. But it can also be potato zrazy – croquettes with fillings. The most popular fillings are mushroom, meat or chicken liver.

Potato Zrazy with Chicken Liver Filling

Yield: 9 servings

3-4 big Russet potato (3 1/2 cups mashed potato needed)
1 egg
1/2 – 2/3 cup all-purpose flour
10 oz. chicken liver, washed and drained
1 medium sweet onion, chopped
salt and pepper
sour cream for serving

Place the potatoes into a large saucepan, cover with water, bring to a boil and cook for 20 minutes until soft. Drain well and mash them with hand masher or ricer. Let cool for 10-15 minutes, mix in the egg, flour and salt to taste.

Heat skillet over medium heat, add some oil or spray with cooking spray. Add chicken livers, onions, salt & pepper. Cook until the livers are browned, but still have slightly pink centers. Put the liver mixture into a food processor, process until smooth.

Divide the potato dough into 9 balls. Take the ball on a wet or oiled palm, flatten with the other hand, place 1 tablespoon filling and fold the cake in half. Press gently to shape a thin (about 1/2 inch) “boat” or oval. Repeat with the rest of potatoes and stuffing.

Cook zrazy in a big skillet with some heated oil until browned in both sides or bake it in preheated (375F) oven about 25 minutes.

Serve hot with sour cream.

1 serving equals 115 calories

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2 Responses to “Potato Zrazy with Chicken Liver Filling”

  1. […] love chicken giblets, it’s all from childhood: soups, pate and pies, crepes or zrazy filling. They’re beautiful just stewed in sour cream sauce. I have plans to make and write recipe of […]

  2. […] chicken and mushroom stuffing made great patties (Russian name is Zrazy), go great with mashed sweet potato with Dijon mustard and orange kick, recipe adapted from […]

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