Kebabs with ground beef & potato. English translatio is at the bottom.
Ovo sam pročitao u nekim starim novinama, kojima sam raspaljivao roštilj za 1. maj. Nisam siguran da sam recept zapamtio u potpunosti, ali su mi ćevapi ispali odlični, pa prenosim moju verziju. Za 4 osobe.
- oko 400 grama mlevenog mesa (Ja sam koristio roštilj meso koje sam imao u frižideru.)
- isto toliko skuvanog i narendanog krompira (Dva krompira srednje veličine, skuvana u ljusci, ohlađena i narendana.)
- tri kašike sitno samlevenog svežeg peršunovog lista
- jedna sitno naseckana zelena ljuta papričica
- dva jaja (Razdbojite žumance od belanceta. Žumance izmešate sa mesom i krompirom a belance dobro umutite za paniranje gotovih ćevapa.)
- jedan čen belog luka
- so, biber i biljni začin po ukusu
- prezla
- ulje za prženje
Vreme pripreme: oko 1h.
Težina: srednje-teško.
Sve sastojke (osim ulja, prezle i belanaca) stavimo u pogodnu činiju i dobro izmešamo viljuškom ili rukama. Od smese pravimo ćevape. Najbolje kroz levak za ćevape, mada ja nemam levak, pa umesto njega isečem vrh plastične boce od dva litra. Ubacim u njega meso i kroz grlić istiskujem ćevape. Treba malo vežbe ali kasnije ispadaju dovoljno dobri. Mogu se dodatno popraviti u sledećoj fazi.
Svaki ćevap se uvalja u umućene belance a zatim i u prezlu. Stavi se na ravnu, suvu dasku za seckanje i dodato zarola rukom da se dobije što pravilniji cilindričan oblik.
Prže se u dosta ulja dok ne porumene sa svih strana.
Ja se za prilog uvek lako odlučim. Imam jednostavan princip za slaganje hrane (i pića) - koristim ono što nađem u frižideru. Ovaj put našao se plavi patlidžan. Oljušten, nasečen na kolutove i posoljen. Ostavljen tako 1 sat. Preliven maslinovim uljem i kratko pečen na gril tiganju. Po serviranju preko sam dodao malo sitno seckanog peršuna i belog luka. Zeleni biber. Maslinovo ulje i balzamiko sirće.
Kebabs with ground beef & potato
Serves for 4:
Preparation time: about 1h.
Weight: medium-hard.
All the ingredients (except the oil, bread crumbs and egg whites) put into a suitable bowl and thoroughly mixed with fork or hands. Make kebabs of this mixture. I cut of the top of the plastic bottle. I squeeze kebabs through the "cervix" of the bottle. It takes a little practice. Can be further improve in the next phase.
Each kebab is rolled in whipped egg whites and then in bread crumbs. Put it on a flat, dry cutting board and rolled by hand to improve cylindrical shape.
Fried in plenty of oil until golden brown on all sides.
Kebabs with ground beef & potato
Serves for 4:
- 400 grams of ground beef
- 400 grams boiled and grated potatoes (two medium-sized potatoes, cooked, chilled, and grated.)
- three tablespoons of finely minced fresh parsley leaf
- one finely chopped green chili peppers
- two eggs (Yolk mixed with meat and potatoes and egg whites for panning finished kebabs.)
- one clove garlic finely chopped
- salt, pepper and vegetable seasoning to taste
- bread crumb
- oil for frying
Preparation time: about 1h.
Weight: medium-hard.
All the ingredients (except the oil, bread crumbs and egg whites) put into a suitable bowl and thoroughly mixed with fork or hands. Make kebabs of this mixture. I cut of the top of the plastic bottle. I squeeze kebabs through the "cervix" of the bottle. It takes a little practice. Can be further improve in the next phase.
Each kebab is rolled in whipped egg whites and then in bread crumbs. Put it on a flat, dry cutting board and rolled by hand to improve cylindrical shape.
Fried in plenty of oil until golden brown on all sides.
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