Ćevapčići with chips and pustasauce

Name: Ćevapčići with chips and pustasauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bag (750 g) frozen Chef Frites; 1-2 Garlic cloves; 500 g Minced pork; 1 Egg; 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp dried, crushed chili; 3 TABLESPOONS Olive oil; 1 baby onion; 4 colourful peppers; 1/2 (125 ml) bottle of hearty gipsy sauce; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 3 Stem(s) flat leaf parsley; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 bag (750 g) frozen Chef Frites
1-2 Garlic cloves
500 g Minced pork
1 Egg
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp dried herbs of Provence
7-10 Tbsp dried, crushed chili
3 TABLESPOONS Olive oil
1 baby onion
4 colourful peppers
1/2 (125 ml) bottle of hearty gipsy sauce
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
3 Stem(s) flat leaf parsley
7-10 Tbsp Parsley

Directions

1
Spread out the deep-frozen fries on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes. Turn over if necessary after 13 minutes. For the cevapcici peel the garlic and press it through a garlic press.
2
Knead minced meat, egg, breadcrumbs and garlic. Season with salt, herbs of Provence and chilli. Shape them into cevapcici weighing 50-60 g. Fry in hot oil, turning occasionally, for about 7 minutes.
3
In the meantime, peel the onion and cut into large cubes. Clean, wash and cut the peppers into bite-sized pieces. Remove the cevapcici from the pan. Fry the prepared vegetables in frying fat at high heat for 5 minutes.
4
Deglaze with 125 ml water and gypsy sauce. Add cevapcici again and cook for 2 minutes. Season with salt, pepper and lemon juice. Wash parsley, pluck off leaves and stir in. Serve in portions with fresh leaves.
5
French fries extra will do.