Kartoplyani Zrazy — Potato Cakes Stuffed with Cremini Mushrooms

Ingredients

• 2 lb starchy potatoes, peeled
• 1 egg
• ½ cup all-purpose flour, plus more for shaping
• 10 oz Cremini Mushrooms, finely chopped
• 1 onion, diced
• 3 tbsp butter
• 3 tbsp sunflower oil
• ½ cup sour cream
• Salt and black pepper

Method

1. Boil the potatoes in salted water until tender, 18 minutes, then drain and let them steam dry a full minute before mashing. Wet mash makes sad zrazy.
2. Mash smooth, cool until just warm, then beat in the egg, flour, and 1 tsp salt to make a dough you can handle with floured hands.
3. Cook the onion in the butter until soft, add the Cremini Mushrooms, and cook hard until browned and dry, 8 minutes. Season and cool.
4. Flatten a handful of potato dough into a disc in your palm, add a spoon of filling, seal it over, and pat into an oval. Repeat; you should get 8.
5. Fry in the oil over medium heat, 4 minutes per side, until deeply golden and crisp at the edges. Serve hot with cold sour cream.