Zrazy Russian Stuffed Potato Cakes
Is there anything potatoes cannot do? They truly are magical. This recipe is a twist on a traditional Russian recipe. Zrazy was first made up of meat stuffed with veggies, eggs, etc. Then later on the Potato Zrazy was started. Potato cutlets stuffed with mushrooms, meat, egg and other goodies. I decided to do a vegan spin as the idea of potatoes stuffed with veggies just sounded insanely wonderful. These will become a quick family favorite, and you can play with the filling as well! The perfect breakfast, brunch, lunch or dinner! Enjoy! xo
-The Goods-
2 Pounds Yukon Gold Potatoes
2 Bay Leaves
1 pound mushrooms, I used Baby Bellas
2 onions
2-3 cloves garlic
1 bunch Dill
2 Cups peas
1 bunch broccolini
1/2 cup Brown Rice Flour
Olive Oil
Pink Salt + Pepper to taste
-Get Cooking-
Wash, peel and dice potatoes. and then boil them with the two bay leaves until very tender. While your potatoes are cooking dice up your onions + garlic and slice your mushrooms. Heat a tablespoon of olive oil in a large pan and then add your onions and allow to become golden, then add your mushrooms and garlic and continue cooking until all liquid is gone. Let this cook for about 20 minutes and then add your peas, and broccolini florets. Cook for another 5 minutes, then remove from heat. Season with salt pepper and your dill.
Once your potatoes are cooked through, drain and mash. Season with salt, pepper, dill, and even garlic if you like! Allow the mashed potatoes to cool and then add your brown rice flour. Mix it all up and then start making your patties. You are going to take about 2-3 tablespoon of the potato and flatten it, place a spoonful of your mushrooms and cover with another disc of potato. Do this until all your potatoes and filling are made into little cakes.
Heat another tablespoon of olive oil in a large pan, and fry the cakes for about 5-8 minutes on each side until they are golden brown! Place on a large platter and top with any leftover mushrooms or a spicy mustard sauce! Enjoy!
