Mushroom zrazy

Step 1: Boil 2 ¼ lb floury potatoes in salted water over a medium heat for 18–20 minutes, until completely tender. Drain, steam dry for 2 minutes, then mash smoothly without milk or butter. Spread on a plate and let cool for at least 20 minutes.

Step 2: Meanwhile melt ⅞ oz butter in a frying pan over a medium-high heat. Fry 1 onion for 4 minutes, then add 10 ½ oz mushrooms and cook for 8–10 minutes, until all their liquid has evaporated and they are browned. Season with ½ tsp salt and ¼ tsp black pepper, stir in 1 tbsp dill and cool.

Step 3: Beat 1 egg, 3 tbsp plain flour and 1 tsp salt into the cold mash to make a soft dough that holds together. Divide into 8 portions.

Step 4: With floured hands, flatten a portion into a 10 cm round in your palm, put a spoonful of mushroom filling in the middle and close the potato over it, pinching to seal. Shape into an oval cake about 2 cm thick and roll in 2 ⅛ oz dried breadcrumbs.

Step 5: Heat 6 tbsp sunflower oil in a large frying pan over a medium heat until a crumb sizzles at once. Fry the zrazy for 4–5 minutes per side, turning carefully with a spatula, until deep golden and crisp all over.

Step 6: Drain on kitchen paper and serve hot with 4 tbsp sour cream (smetana).