Baked Potato Zrazy with Beef Filling

Baked instead of pan-fried, these traditional potato zrazy are packed with lean beef protein while keeping fat in check.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g raw potatoes, peeled and boiled · 385 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 30 g whole wheat flour · 102 kcal in the whole recipe
• 420 g lean ground beef (7% fat) · 638 kcal in the whole recipe
• 1 medium onion, finely chopped · 44 kcal in the whole recipe
• 2 cloves garlic, minced · 12 kcal in the whole recipe
• 1.5 tbsp (20 g) olive oil, divided · 177 kcal in the whole recipe
• 40 g light sour cream (smetana alternative) · 54 kcal in the whole recipe
• 100 g chopped lettuce · 15 kcal in the whole recipe
• 100 g chopped cucumber · 16 kcal in the whole recipe
• 1 tbsp (15 g) lemon juice · 3 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Mash boiled potatoes thoroughly, let cool slightly, then mix with egg, whole wheat flour, salt, and black pepper until a soft dough forms.

   

2. Heat 10 g olive oil in a pan, sauté chopped onion and minced garlic for 3 minutes, add lean ground beef, salt, and black pepper, cooking until browned.

   

3. Divide potato mixture into 4 equal portions, flatten each into a round disk on your palm, place 1/4 of the cooked beef filling inside, and seal into oval cutlet shapes.

   

4. Place cutlets on a baking sheet lined with parchment paper, brush tops with remaining 10 g olive oil, and bake at 200°C (400°F) for 25-30 minutes until lightly golden.

   

5. Toss chopped lettuce, cucumber, half of the dill, and lemon juice together to make a crisp side salad.

   

6. Serve warm potato zrazy topped with light sour cream, garnished with remaining dill, and accompanied by the side salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.