Potato zrazy (stuffed potato patties)

Ingredients

• Potatoes, peeled — 300 g
• All-purpose flour — 50 g
• Spring onion (green onion), finely chopped
• Salt
• Black pepper
• Smoked paprika
• Dried garlic (granulated)
• Turmeric
• Smoked chicken fillet, chopped — 90 g
• Hard cheese, grated — 90 g

Steps

1. Place the peeled potatoes in a pot, cover with cold water and cook until tender. Drain and return to the pot.
2. Mash the hot potatoes to a smooth puree, then add the flour, salt, black pepper, smoked paprika, dried garlic and turmeric plus the chopped spring onion; mix until you have an elastic mass that is barely sticky to the hands.
3. In a small bowl combine the chopped smoked chicken fillet and the grated hard cheese to make the filling.
4. Divide the potato mixture into six portions. Flatten each portion in your hand, place some of the filling in the center and close to form a compact zraza (potato patty) sealed around the filling.
5. Heat a skillet with a little oil over medium heat. Fry the zrazy, covered, turning once, until both sides are golden and the filling is heated through.
6. Serve the zrazy hot with the dill sour cream–mayonnaise sauce.

Dill sour cream and mayonnaise sauce

• Sour cream — 4 tbsp
• Mayonnaise — 1 tbsp
• Wholegrain (seed) mustard — 1 tsp
• Fresh dill, chopped
• Salt
• Black pepper
• Dried garlic (granulated)

1. Combine the sour cream, mayonnaise and wholegrain mustard in a small bowl.
2. Stir in the chopped dill, then season with salt, black pepper and a pinch of dried garlic to taste; mix until smooth and adjust seasoning.