Potato zrazy with cream sauce

Ingredients

for zrazy:

Potatoes 1500 g

Carrot 1

Adyghe cheese 200 g

Cream 75 ml

Parsley

Dill

Turmeric

Ground black pepper

Red chili pepper 1

For the cream sauce:

Cashews 150 g

Ginger 2

Red chili pepper 1

Cilantro 50 g

Lemon juice 1/4 tsp

Salt 1 tsp

Water 100 ml

Peel and mash the potatoes. Season with salt and pepper. Make the filling. Grate the carrots on a fine grater. Break the cheese into large crumbs. Fry the carrots and cheese in a frying pan until tender, about 10 minutes. As you cook, add salt, crushed red pepper, turmeric, and cream. Finally, add finely chopped parsley and dill.

Now, form the zrazy into rounds. Grease your hands with vegetable oil or water. Take a small amount of the puree, place it in your palm, and form a thick flatbread. Place the filling on top and carefully roll it up, sealing the edges.

Then coat the zrazy in flour on both sides and place it in a hot frying pan with heated vegetable oil.

Sauce: Combine all ingredients in a blender, removing the seeds from the peppers first. The sauce is ready.

Enjoy!