Fried Cevapcici

Fried Cevapcici

Ready in: 40 minutes
Yield: 18-20 pieces

17.6 oz (500 g) beef meat
1 large onion
2 garlic cloves
1 handful of parsley
2 spirgs of fresh mint leaves
0.4 oz (10 g) wholemeal breadcrumbs
1.4 oz (40 g) white bread
2 eggs
1 tablespoon of butter
freshly ground pepper
sunflower oil for frying

1. Peel the onions and garlic cloves. Wash, dry, and finely chop the parsley and mint leaves. In a bowl, whisk the egg until foamy.

2. Finely chop the garlic and onion. Heat the butter in a non-stick frying pan over low heat. Add the onion and garlic and cook for 6 minutes, stirring occasionally. Sprinkle lightly with salt and pepper. Add the wholemeal breadcrumbs and cook for 1 minute more. Transfer the mixture into a bowl. Once cooled, add the whisked egg and stir briefly to blend.

3. Using your hands, break the bun into crumbs. Put the bread crumbles into a small bowl and pour over with 1.7 fl. oz (50 ml) of cold water. Let the mixture stand for 1 minute.

4. Rinse the beef with cold water. Then, pat dry with kitchen paper. With a sharp knife, cut the beef into cubes. Put the beef and bread mixture into a meat grinder and mince them together.

5. In a big bowl, combine the beef mixture, onion mixture, chopped herbs and remaining egg. Season with salt and pepper. Use your hands to mix everything together until just blended. Divide the meat mixture into 18-20 pieces and shape them into logs.

6. Heat the sunflower oil in a large pot. (The pot should be almost half full.) Be careful when cooking with hot oil! Water shouldn’t get in contact with hot oil, not even one drop. When heated, carefully add the cevapcici, in 2-3 batches. (Don’t cook all of them in just one batch.) Fry them until golden brown for about 8 -10 minutes . Using a large slotted spoon, remove the cevapcici from the hot oil. Drain them on kitchen paper to remove excess fat.

7. Serve with tomatoes, thinly sliced onions and salad leaves on the side. Sprinkle over with chopped parsley to taste.

Per serving // (5 Cevapcici):

Energy: 525 kcal / 2197 kJ
Fat: 40,4 g
Carbohydrates: 11 g
of which sugars: 4 g
Protein: 29 g
Fibre: 1,6 g

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