Zrazy Stuffed Potato Croquettes

Crispy fried on the outside with a soft mashed potato and mushroom filling these croquettes used to be my favourite back in childhood. Give this recipe a go if you feel like traditional European dish.


Prep Time: 45 mins
Cook Time: 10 mins
Makes : 6


  • 5 medium potatoes
  • 1 tablespoon olive oil
  • 1/2 white onion, finely chopped
  • 2 cups finely chopped mushrooms
  • 1/2 cup finely chopped fresh parsley
  • 1 egg (use flax-seed egg replacement, if vegan)
  • 3 tablespoons chickpea flour (any flour will work)
  • salt and pepper, to taste
  • olive oil, for frying
  • sour cream and chives, for serving (optional)


  1. Cook potatoes with the skin on in boiling water until soft and tender. Drain and set aside to cool. In a frying pan heat oil over medium heat. Add onions and cook for 4 minutes until golden. Add in mushrooms and parsley, season to taste and cook for 10-15 minutes until mushrooms are golden brown.
  2. Peel potatoes and mash them in a large bowl using a potato masher. Add in egg/flax-seed egg and flour, mix until combined. Moisten your hands with water and take about 2 tablespoons of the potato mixture to form a flat patty. Place about 1 tablespoon of the mushroom filling in the centre of the patty and close to form a croquette. Repeat with the remaining mashed potato and the filling.
  3. In a frying pan heat olive oil over medium heat and fry potato croquettes for a couple of minutes on each side until golden brown and crispy. Serve warm with sour cream and chives, if desired. Enjoy!

Nutrition Facts

Per serving: 186 KCALS | 3.7G FAT | 0.7G SAT FAT | 33.7G CARBS | 3G SUGAR | 6G FIBRE | 6.1G PROTEIN

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