Mushroom-Stuffed Potato Zrazy

ingredients

For the zrazy

• 2 cups (500g) cold mashed potato
• 1 egg yolk, beaten
• ⅔ cup (100g) plain gluten-free flour
• ½ tsp ground white pepper
• 2 tbsp olive oil

For the duxelles

• 100g unsalted butter
• 400g mixed mushrooms, (preferably fresh shiitake and buttons), finely chopped
• 2 brown onions, finely chopped
• 1 tsp salt flakes

For the satsibeli

• 2 medium-sized tomatoes
• ½ white onion, peeled
• 2 garlic cloves, peeled
• ¼ cup coriander, stems and leaves finely chopped
• 2 tsp sherry vinegar
• 2 tsp harissa paste
• ½ tsp salt flakes
• ½ tsp caster sugar
• 1 tsp ground fenugreek

method

For the duxelles, melt the butter in a wide-based frying pan. Add the mushrooms and onion, sprinkle with the salt and cook them down in the butter over low heat for one hour, stirring occasionally, until the mixture is dark brown, dry and fragrant. Leave to cool, preferably overnight in the fridge.

When you’re ready to cook, combine the mashed potato with the egg yolk, flour and pepper in a bowl, then form into 10 equal-sized balls. Flatten into palm-sized discs, stuff with two teaspoons or so of the duxelles mixture, then fold the mash over to cover and shape into rissoles. Have a small bowl of water nearby to keep your palms damp and stop the mixture sticking to your hands.

Heat the olive oil in a frying pan. Working in batches, fry three to four zrazy at a time over medium heat for about four minutes on each side, until golden and crispy all over. Allow to rest for a minute or so before serving.

For the satsibeli, grate the tomatoes, onion and garlic on the fine teeth of a box grater, then combine with the rest of the ingredients. Taste the mixture and adjust to your liking; it should be garlicky, sweet-sour and punch you a little bit in the nose.

The zrazy can be stored in the fridge for up to four days and served at room temperature with the satsibeli, or refried for a few minutes on each side over medium heat to warm through, if you’d prefer.