Stuffed Fish Patties (Fish Zrazy)
A traditional Eastern European dish with an unusual name! These old-school stuffed fish patties resemble modern zrazy or cutlets with filling. They’re easier than they look - give it a try!
Updated : 04 March, 2026
Easy
About 45 min.
Ingredients
450 grams
Fish fillet
1
Onions
180 grams
Champignon
1
Eggs
1 tablespoon
Wheat flour
to taste
Salt
to taste
Ground black pepper
60 milliliters
Vegetable oil
35 grams
Breadcrumbs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make stuffed fish patties? Gather the ingredients. You can use any fish. For fillets, I cleaned 3 medium pollock. Ready-made fish fillet works great too.
Step 2
First, make the mushroom filling. If you use fresh wild mushrooms, boil them first in salted water. You can use button mushrooms as the most universal option. Place washed, peeled mushrooms on a kitchen towel to absorb excess moisture. Leave for 15-20 minutes so they dry well - otherwise they’ll turn watery.
Step 3
Peel the onion and dice it finely.
Step 4
Sauté the mushrooms with the onion in a skillet over medium heat until done, stirring occasionally. Salt the mushrooms during cooking.
Step 5
Run the fish fillet through a meat grinder. It’s better not to use a blender here - the mince can become too sticky, which makes shaping harder.
Step 6
Add the egg, flour, salt, and black pepper to the fish mince. Mix well.
Step 7
On breadcrumbs, place a portion of the mince and flatten it into a patty.
Step 8
Put about 1 tablespoon of filling on one half.
Step 9
Fold the other half over the filling, seal the edges, and shape into a half-moon.
Step 10
Heat vegetable oil in a skillet. Fry over medium heat until nicely browned.
Step 11
Flip and brown the other side as well.
Step 12
I additionally finished cooking them in a preheated 180°C / 356°F oven for 10-15 minutes. You can skip this step by frying a bit longer in the pan.
Step 13
Serve hot with any side dish or with fresh vegetables and herbs. Enjoy!
Author note
Share the recipe
)