Sauerkraut Zrazy with Potatoes and Mushrooms

Sauerkraut Zrazy with Potatoes and Mushrooms

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

Rating

Average rating:—

Description

Original zrazy with a tangy twist from sauerkraut and potatoes, filled with fried mushrooms, coated in oat flour.

  1. Rinse the sauerkraut under cold water (if very sour), squeeze and chop finely with a knife.
  2. Peel the potato, grate on a fine grater and also thoroughly squeeze out the excess liquid.
  3. Mix the squeezed sauerkraut and grated potato. Add the egg and half the oat flour, knead well. Season with salt and pepper cautiously (the cabbage is already salted).
  4. Finely chop the mushrooms and onion. Fry in half the oil until golden and all liquid has evaporated — this is the filling.
  5. Form a flatbread from the sauerkraut-potato mixture, place the mushroom filling, seal the edges into an oval zrazy.
  6. Coat the zrazy in the remaining oat flour on all sides.
  7. Heat the remaining oil in a pan and fry the zrazy over medium heat for 5 minutes on each side until crispy.
471
118 kcal / 100 g
kcal
16.6 g
4.2 g / 100 g
Protein
49.9 g
12.5 g / 100 g
Carbohydrates
23.4 g
5.9 g / 100 g
Fats