Vegan Russian Potato Zrazy with Mushroom Filling

Ingredients

• 2 lbs Potatoes
• 0.5 cup All-Purpose Flour
• 3 tablespoons Sunflower Oil
• 1 medium Onion
• 8 oz Mushrooms
• 0.5 cup Breadcrumbs (Nut-Free)
• 1 tablespoon Dried Dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Place the 2 lbs of potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until smooth, ensuring there are no lumps.
2. 2Add the 0.5 cup of All-Purpose Flour, 1 tablespoon of Salt, and 0.25 teaspoon of Black Pepper to the mashed potatoes. Mix well until everything is evenly combined. Let the mixture cool slightly for about 10 minutes.
3. 3While the potato mixture cools, heat 2 tablespoons of Sunflower Oil in a medium skillet over medium heat (350°F / 175°C). Add the 1 medium Onion, which has been finely chopped, and sauté for 5-7 minutes, or until softened and translucent.
4. 4Add the 8 oz of Mushrooms, chopped, to the skillet with the onions. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown. Season the mushroom mixture with the remaining 0.5 teaspoon of Salt and 0.25 teaspoon of Black Pepper.
5. 5Stir the 1 tablespoon of Dried Dill into the mushroom filling. Remove the skillet from the heat and let the filling cool slightly.
6. 6Take a portion of the cooled potato mixture, about the size of a golf ball, and flatten it in the palm of your hand to form a disk. Place about 1 tablespoon of the mushroom filling in the center of the potato disk.
7. 7Carefully bring the edges of the potato mixture up and around the mushroom filling, pinching them together to completely enclose the filling. Gently shape the stuffed potato into a flat patty, about 1/2-inch thick.
8. 8Place the 0.5 cup of Breadcrumbs on a plate. Roll each potato patty in the breadcrumbs, ensuring it is evenly coated on all sides.
9. 9Heat the remaining 3 tablespoons of Sunflower Oil in a large skillet over medium-high heat (375°F / 190°C). Carefully place the breaded zrazy into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and heated through. Drain on paper towels before serving.

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