Ingredients:

8 pcs. potatoes (large)
500 g champignons
2 pcs. onion (large)
3 tbsp flour
1 PC. chicken eggs
sunflower oil (for frying) to taste
salt to taste
black pepper (ground)

Cooking process:

Peel the potatoes and boil them until tender. Finely chop the onion and mushrooms. Fry the onion in vegetable oil until half cooked and add the mushrooms to it.

Advice. In the process of frying, crushed garlic can be added to the mushrooms and onions. Put boiled potatoes in a bowl and mash until mashed. Add 3 tablespoons of flour and an egg. Add salt and pepper and stir until smooth.

Advice. For a lean version, instead of an egg, you can add a little starch to the potato mass – so the zrazy will not fall apart during the frying process. However, if cooked from good starchy potatoes, zrazy “remain in shape” without outside help.
From the resulting mass, form 12 equal parts and roll out cakes. Put about 2 teaspoons of filling (fried mushrooms with onions) in the center of each cake. Wrap the edges of the cakes and form zrazy. It is more convenient to form zrazy with a wet hand – so the potato mass does not stick and lends itself better to modeling. Roll the zrazy in flour and on both sides and put in a frying pan heated with oil.

Advice. If you want the zrazy to turn out with a crispy crust, then before frying, they should be rolled in breadcrumbs. Fry on both sides until golden brown.
Ready zrazy served with sour cream. In the lean version, potato zrazy can be served with mushroom sauce and herbs.