Potato Zrazy with Liver

Peel the potatoes, boil until tender, and mash them.

Add one egg, flour, and a pinch of salt, mixing until you get a soft potato dough.

Rinse the turkey liver and cut it into small pieces.

Chop the onion and sauté in a skillet until soft.

Add the liver to the onion, season with salt, and cook until fully done.

Process the cooked liver to your preferred consistency for the filling.

Shape the potato dough into a flat patty, place the liver filling in the center, and carefully pinch the edges closed.

Pan-fry the zrazy in sunflower oil on both sides until golden brown.