Kartoplyani Zrazy z Hrybamy (Potato Cakes Stuffed with Mushrooms)

Instructions

1. Boil the potatoes in salted water for 25 minutes until very tender. Drain, return them to the dry pot over low heat for 2 minutes, then mash until smooth. Let the mash cool for 15 minutes.
2. Heat the filling oil in a wide pan and cook the onion for 6 minutes. Add the mushrooms and cook for 10 to 12 minutes, until all the liquid has evaporated and they begin to brown. Season, stir in the dill and cool.
3. Mix the cooled mash with the egg, flour, salt and pepper to form a soft, slightly sticky dough, adding a spoonful more flour only if needed.
4. Divide the dough into 8 portions. With floured hands, flatten each into a disc about 10 cm (4 in) wide, put 2 tablespoons of filling in the center, then fold the edges over and shape into a plump oval about 2 cm (3/4 in) thick. Dust with flour.
5. Heat half the frying oil in a large pan over medium heat. Fry the zrazy in two batches for 4 minutes per side, until deep golden, adding the rest of the oil for the second batch.
6. Serve hot, with sour cream if you like.

Tips

• Dry the boiled potatoes well and mash them while hot, then let them cool before adding the egg and flour. Wet potato needs more flour and makes heavy zrazy.
• Cook the mushrooms until all their liquid has evaporated. A wet filling makes the zrazy leak and fall apart in the pan.