Select, wash and soak mushrooms in cool water for 3-4 hours. Drain the water, wash the mushrooms again, combine with water in which they had been soaked and boil until half ready without salt. Dice the boiled mushrooms.
Sautee peeled and cut onion in margarine, add diced mushrooms and sautee together. Season the mass with salt and pepper.
Pour the peeled potato with hot water, add salt and boil until ready. Drain the water, dry potato and mash it while hot and make puree.
Add eggs to the potato puree. Mix until well combined and shape patties. Put mushroom mass in the middle of each patty, dock edges and shape like bricks, bread them in crushed crackers then.
Fry the prepared zrazaz in fat in preheated to 340oF (170oC) griddle until sears.
Turn the ready zrazaz on plates and garnish with green leaves. Side with mushroom sauce .
