Cevapcici with potato wedges and aiwar dip
easy
50 mins
50 mins
Ingredients
- 800 g medium firm boiling potatoes
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 4 discs Toast
- 8 Stem(s) Parsley
- 1 Onion
- 500 g mixed minced meat
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cumin
- 1 small clove of garlic
- 5 TABLESPOONS Aiwar (spicy-hot spice paste)
- 3 TABLESPOONS Ketchup
- 1 small yellow pepper
- 500 g Coleslaw
- 8 wooden skewers
Directions
- 1
Wash the potatoes thoroughly and cut into slices. Put potato slices on a baking tray, drizzle with 1 tablespoon of oil and season with salt and paprika powder. Bake the slices in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
- 2
Soak the toast in cold water. Wash parsley, dab dry and pluck leaves from 4 stems. Cut one half of the parsley into strips and chop the other finely. Peel onion and chop finely.
- 3
Knead the minced, squeezed toast, onion, chopped parsley and egg and season with salt, pepper and cumin. Form 16 small oval cevapcici from the minced meat and put 2 pieces on 1 skewer each.
- 4
Press 1 small parsley leaf on each of 8 cevapcici. Heat 2 tablespoons of oil in a frying pan and fry the cevapcici for 8-10 minutes at medium heat. Peel the garlic and press it through a garlic press into a small bowl.
- 5
Add the aiwar and ketchup, stir and possibly season with some pepper. Halve, clean and wash the peppers. Halve halves again and cut into very thin strips. Mix paprika, parsley strips and coleslaw.
- 6
Arrange cevapcici, coleslaw and potatoes and garnish with parsley. Add the aiwar dip.
Nutrition Facts
760 kcal
64 g
40 g
34 g
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