Potato Zrazy with Cod Liver

Directions

1. 1

   Step 1

   

   Wash and peel the potatoes. Rinse the dill. Peel the onion and garlic. Open the can of cod liver, drain the liquid. Prepare a pot, bowl, and pan.

2. 2

   Step 2

   

   Cut the potatoes into 3–4 pieces, place in a pot. Cover with water so it almost completely covers the pieces. Put on high heat and bring the water to a boil.

3. 3

   Step 3

   

   Add salt to the pot, reduce the heat to medium. Cook the potatoes until done for 20–25 minutes. Drain the water from the pot and mash the tubers into a puree with a masher.

4. 4

   Step 4

   

   Break an egg into the potato puree, add 20 g of butter. Mix everything well.

5. 5

   Step 5

   

   Slice the onion into thin quarter rings. Finely chop the dill. Press the garlic through a press.

6. 6

   Step 6

   

   Heat the pan over medium heat, melt the remaining butter in it. Sauté the onion, stirring, for 2–3 minutes until golden. Add the garlic and heat everything together for another 1 minute until soft. Remove the pan from the heat and let the vegetables cool.

7. 7

   Step 7

   

   Transfer the cod liver to a bowl, mash it with a fork. Add the sautéed vegetables and greens, gently mix.

8. 8

   Step 8

   

   Shape the potato puree into round flat patties about 6 cm in diameter, place them on a board or plate. Place the cod liver filling in the center of each patty. Shape the zrazy into elongated pies.

9. 9

   Step 9

   

   Pour flour onto a plate, coat the blanks on all sides. Pour vegetable oil into the pan, heat it well over medium heat. Fry the zrazy for 4 minutes on each side.

10. 10

    Step 10

    

    Serve sour cream with the potato zrazy with cod liver.