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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="#">
<img
src="Images/83DEDA97-9895-48DD-9371-E3D7D51BBBCD/1CFCA73F-4788-4F23-A767-9258D13D69A8.jpg"
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<!-- Name -->
<h1 itemprop="name" class="name">Mushroom-Stuffed Potato Zrazy</h1>
<!-- Info -->
<!-- Rating, categories -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.copymethat.com/r/sFAZDQ2sL/alice-zaslavskys-mushroom-stuffed-potato/?is_macua_ios=1"
>
<span itemprop="author">copymethat.com</span>
</a>
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<div class="clear"></div>
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<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>For the zrazy:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> cups (500g) cold mashed potato
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> egg yolk, beaten
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅔</strong> cup (100g) plain gluten-free flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp ground white pepper
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tbsp olive oil
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>For the duxelles:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>100</strong>g unsalted butter
</p>
<p class="line" itemprop="recipeIngredient">
<strong>400</strong>g mixed mushrooms, (preferably fresh shiitake
and buttons), finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> brown onions, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp salt flakes
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>For the satsibeli:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> medium-sized tomatoes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> white onion, peeled
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> garlic cloves, peeled
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> cup coriander, stems and leaves finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp sherry vinegar
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp harissa paste
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp salt flakes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp caster sugar
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp ground fenugreek
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
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