Cevabcici with boiled potatoes, cucumber

Last Updated on October 5, 2024

Although this dish is originally from the Balkans, it became so domesticated in our country in the last century that it was not to be missed on the menu of any good pub of the time. For those born later, it is minced meat in the shape of doughnuts fried in oil, served with potatoes, onions, tartar sauce and full-fat mustard.

Ingredients:

Rule for 4 servings: 200 g beef loin or neck 200 g pork trim 60 g onion ground red pepper ground black pepper salt For potatoes: 500 g potatoes 1 tsp salt 1 tsp of cumin 1.5 L of water Other: onion slices, full fat mustard, tartar sauce, pickles

Procedure:

Rinse the meat, then mince gently with the onion, season with salt and pepper.

Mix the meat mixture thoroughly, divide into 20-24 parts.

Shape into rolls (doughnuts) of the same size, which are then fried in hot fat, on all sides, nicely golden brown.

Serve the cooked cevabcici with boiled potatoes brushed with butter, onions, tartar sauce, full-fat mustard and pickles.

Potato preparation:

Wash the potatoes, peel and cut them into larger cubes, rinse them thoroughly again, then let them drain thoroughly.

Place the drained potatoes in a pot and cover with cold water.

Salt the water, season with cumin and boil for about 15 minutes until soft.

Finally, drain the potatoes and serve.

cucumber