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