Mushroom-Stuffed Potato Zrazy

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+ + + + + Source: + + + copymethat.com + +

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Ingredients

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+              For the zrazy:
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+            
+              2 cups (500g) cold mashed potato
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+              1 egg yolk, beaten
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+              ⅔ cup (100g) plain gluten-free flour
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+              ½ tsp ground white pepper
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+              2 tbsp olive oil
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+              For the duxelles:
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+              100g unsalted butter
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+              400g mixed mushrooms, (preferably fresh shiitake
+              and buttons), finely chopped
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+            
+              2 brown onions, finely chopped
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+              1 tsp salt flakes
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+              For the satsibeli:
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+              2 medium-sized tomatoes
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+              ½ white onion, peeled
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+              2 garlic cloves, peeled
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+              ¼ cup coriander, stems and leaves finely chopped
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+              2 tsp sherry vinegar
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+              2 tsp harissa paste
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+              ½ tsp salt flakes
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+              ½ tsp caster sugar
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+              1 tsp ground fenugreek
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Directions

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+              For the duxelles, melt the butter in a wide-based frying pan. Add
+              the mushrooms and onion, sprinkle with the salt and cook them down
+              in the butter over low heat for one hour, stirring occasionally,
+              until the mixture is dark brown, dry and fragrant. Leave to cool,
+              preferably overnight in the fridge.
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+            
+              When you’re ready to cook, combine the mashed potato with the egg
+              yolk, flour and pepper in a bowl, then form into 10 equal-sized
+              balls. Flatten into palm-sized discs, stuff with two teaspoons or
+              so of the duxelles mixture, then fold the mash over to cover and
+              shape into rissoles. Have a small bowl of water nearby to keep
+              your palms damp and stop the mixture sticking to your hands.
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+            
+              Heat the olive oil in a frying pan. Working in batches, fry three
+              to four zrazy at a time over medium heat for about four minutes on
+              each side, until golden and crispy all over. Allow to rest for a
+              minute or so before serving.
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+            
+              For the satsibeli, grate the tomatoes, onion and garlic on the
+              fine teeth of a box grater, then combine with the rest of the
+              ingredients. Taste the mixture and adjust to your liking; it
+              should be garlicky, sweet-sour and punch you a little bit in the
+              nose.
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+            
+              The zrazy can be stored in the fridge for up to four days and
+              served at room temperature with the satsibeli, or refried for a
+              few minutes on each side over medium heat to warm through, if
+              you’d prefer.
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