Potato Zrazy with Mushrooms on Chickpea Flour

Potato Zrazy with Mushrooms on Chickpea Flour

45 min
Medium
1 serv.
376 g / 1 serv.

Rating

Average rating:—

Description

Delicate potato zrazy with aromatic mushroom and onion filling, coated in chickpea flour for a golden crust.

  1. Peel the potatoes, cut into cubes and boil in salted water until tender. Drain the water and mash until smooth.
  2. Finely chop the onion. Wash the mushrooms and cut into small cubes.
  3. Heat half of the olive oil in a frying pan and sauté the onion until translucent. Add mushrooms, salt, pepper and fry until the liquid evaporates.
  4. Add the egg to the cooled mashed potatoes and knead thoroughly.
  5. With wet hands, form a flatbread from the potato mixture, place the mushroom filling in the center and seal the edges, forming an oval cutlet.
  6. Coat the zrazy in chickpea flour on all sides.
  7. Fry in the remaining oil on both sides until golden brown over medium heat.
480
128 kcal / 100 g
kcal
18.6 g
4.9 g / 100 g
Protein
51.1 g
13.6 g / 100 g
Carbohydrates
22.8 g
6.1 g / 100 g
Fats