Napa Cabbage Zrazy with Tuna and Egg

Napa Cabbage Zrazy with Tuna and Egg

25 min
Easy
1 serv.
310 g / 1 serv.

Rating

Average rating:—

Description

Light and quick zrazy from tender napa cabbage leaves with a protein filling of tuna and egg, in rice coating.

  1. Boil 1 egg hard-boiled (8-10 minutes), cool and chop finely.
  2. Drain the liquid from the tuna, mash with a fork. Mix with the chopped egg and finely chopped green onion. Season with pepper — the filling is ready.
  3. Wash and dry the napa cabbage leaves. Cut off the thickened white part at the base.
  4. Place a quarter of the filling on each leaf, roll into a tight envelope.
  5. Beat the remaining raw egg with a pinch of salt in a bowl. Dip each envelope in the egg, then coat in rice flour.
  6. Heat the olive oil in a pan. Fry the zrazy seam-side down for 3-4 minutes on each side over medium heat until crispy.
  7. Serve immediately, accompanied by fresh vegetables.
606
195 kcal / 100 g
kcal
44.9 g
14.5 g / 100 g
Protein
33.9 g
10.9 g / 100 g
Carbohydrates
30.7 g
9.9 g / 100 g
Fats