Potato mini cevapcici pan

Name: Potato mini cevapcici pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Onions; 400 g mixed minced meat; 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS Oil; 800 g Early potatoes; 2 red peppers (about 200 g each); 150 g Spring onions; 20 g Butter or margarine; 150 ml Vegetable broth (instant); 2 (150 g each) Cup of cream yoghurt; 50 g Schmand; 15 g Cornstarch; 7-10 Tbsp colourful pepper; 1/2 bunch flat leaf parsley; 7-10 Tbsp flat leaf parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Onions
400 g mixed minced meat
1 egg (size M)
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS Oil
800 g Early potatoes
2 red peppers (about 200 g each)
150 g Spring onions
20 g Butter or margarine
150 ml Vegetable broth (instant)
2 (150 g each) Cup of cream yoghurt
50 g Schmand
15 g Cornstarch
7-10 Tbsp colourful pepper
1/2 bunch flat leaf parsley
7-10 Tbsp flat leaf parsley

Directions

1
Peel 1 garlic clove and 1 onion. Chop the onion finely, press the garlic through a garlic press. Put minced meat, egg, breadcrumbs, onion and garlic in a bowl. Season with salt, pepper and paprika and knead well. Form small, longish minced rolls. Heat the oil in a frying pan and fry the cevapcici for 6-8 minutes at medium heat.
2
Remove from the pan and keep warm. In the meantime, wash the potatoes thoroughly and cut them into quarters. Fry in the cooking fat at medium heat for 12-15 minutes until golden brown. Season with salt and pepper. Clean, wash and chop the peppers and spring onions. Add to the potatoes 6-8 minutes before the end of the frying time and fry. Season again. In the meantime peel the remaining onion and garlic clove and chop finely. Heat the fat in a pot. Sauté onion and garlic. Deglaze with broth and bring to the boil. Add yoghurt and sour cream and mix.
3
Season again. In the meantime peel the remaining onion and garlic clove and chop finely. Heat the fat in a pot. Sauté onion and garlic. Deglaze with broth and bring to the boil. Add yoghurt and sour cream and mix. Mix starch and 2-3 tablespoons of water and thicken the sauce with it. Bring to the boil again. Season with salt and coloured pepper. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Add to the sauce and mix. Add the cevapcici to the potato pan and serve with the sauce, possibly garnished with parsley.
4
Mix starch and 2-3 tablespoons of water and thicken the sauce with it. Bring to the boil again. Season with salt and coloured pepper. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Add to the sauce and mix. Add the cevapcici to the potato pan and serve with the sauce, possibly garnished with parsley.