Of course, potato zrazy with cheese is a high-calorie dish. This is a minus for lovers of strict nutrition. But it is very, very tasty! Actually, there is not just cheese inside, but a compound filling, where butter and greens are still involved. Zrazy are spicy, with an unusual salty aftertaste. Let’s cook them:
Potato zrazy with cheese
- potatoes – 0.7 kg;
- semolina – 0.5 cups;
- egg – 1;
- cheese – 150 g;
- butter – 50 g;
- vegetable oil;
Potato zrazy with feta cheese begins with the preparation of very thick semolina porridge (about 2 cups of water for half a glass of cereal). Boil potatoes, mash in a puree, salt, combine with semolina. We add the egg – but, of course, we wait for the potatoes and semolina to cool, otherwise the egg will curdle.
Whisk cheese and soft butter in a blender, combine with chopped herbs. From the potato mass, previously mixed with semolina and egg, we form cutlets, put the filling in them, not sparing – to make the zrazy juicier and more tender. Roll the stuffed cutlets in breadcrumbs.
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We spread the zrazy in a pan heated with vegetable oil. Fry on both sides for a golden brown, then simmer for a couple of minutes under the lid over minimal heat. Potato zrazy with cheese are ready! Serve them hot with sour cream.