Kisheniv-style zrazy – these cutlets are easy to prepare and are perfect for both festive meals and everyday consumption.
Served with mamalyga, pickled gogoshars, and potatoes. Steamed Kisheniv-style zrazy can be used as a dietary dish.
Ingredients for Chisinau-style zrazy
For fish mass:
· Silver carp – 750 g
· Wheat bread – 100 g
· Milk – 120 g
· Egg – 1 pc.
· Ground black pepper
· Salt
For the filling:
· Onions – 160 g
· Carrots – 100 g
· Eggs – 3 pcs.
· Margarine – 20 g
· Butter – 20 g
Chisinau-style zrazy recipe
Chisinau-style zrazy, a Moldovan recipe, are prepared according to the following Moldovan recipe. Remove the crust from the bread and soak the crumb in milk. Separate the silver carp into fillets and grind them in a meat grinder. Combine the silver carp mince with the soaked bread and grind again. Then add the egg, salt, and pepper, mixing well.
Separately prepare the filling for the Chisinau-style zrazy. Finely chop the onion and carrot, or blend them and fry in margarine. Boil the eggs, chop them, and combine with the onion and carrot.
Form the fish cutlet mixture into flat cakes. Place the filling in the center of each flat cake and top with a piece of butter. Bring the edges of the flat cake together to form zrazy, roll them in breadcrumbs, and fry the cutlets in a frying pan, covered. Your Chisinau-style zrazy are ready!
