Cevabcici in a casserole with ajvar

Grilled minced pork doughnuts, served in a toasted bun, garnished with red onion rings and smeared with ajvar.

Ingredients:

On cevabci: 600 g pork shoulder 20 g smooth flour ground pepper salt To Finish: 100-150 g of ajvar 4-6 pcs buns (round buns) 1 pc large red onion olive oil

Procedure:

1. Wash, dry and grind the pork
2. Salt and pepper the ground meat and mix well in a bowl
3. Make doughnuts about an inch thick and coat them in plain flour
4. On a hot grill, lightly brushed with oil, fry on all sides until golden brown
5. Cut the buns in half and dry or lightly brushed with olive oil, gently fry on the grill
6. Lay the bottom of the buns with red onion rings, generously spread ajvar and lay chevabci on top, 2-3 pieces in each bun
7. Cover the buns with the other part and serve while still warm.

Recommendation:

Whoever is afraid that the minced meat cones will fall apart on the grill or stick to the grill grate, can make the whole recipe easier by toasting the chevabchichi cones in a pan in hot oil and just warm them up at the grill.