28
Mash hot boiled potatoes and let them cool to 122–140 °F. Mix in raw eggs and 1 tablespoon of flour. Shape the mixture into patties. Place the filling in the center, fold the edges over, and seal them. Coat the zrazy in breadcrumbs and fry until golden brown.
Make the filling from “Okean” pasta, sautéed onions, chopped eggs, salt, and pepper. Before serving, drizzle the zrazy with sour cream.
Ingredients: 200 g of potatoes (about 0.44 lb), 30 g of “Okean” pasta, 24 g of onions, 14 g of margarine, 10 g of breadcrumbs, 20 g of sour cream, and two eggs.
