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Recipe by Emporion
Cevapcici are meat patties typical of Balkan cuisine. They are prepared with a mixture of ground beef and pork, flavored with onion, salt and pepper. These delicious patties are then grilled until they become nicely crispy on the outside and juicy on the inside. Originating in Serbia, cevapcici are also a very popular dish in Croatia, Bosnia and Herzegovina and in other countries of the former Yugoslavia.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Chop the onion, add the meat with a pinch of pepper and salt, mix the ingredients and put the mixture in a blender until it becomes a puree
Step 2 of 5: With wet hands form elongated little meatballs about 8 cm long
Step 3 of 5: Heat a griddle and when it is very hot place the meatballs that you have oiled on it to cook; the meatballs should be almost burnt on the outside
Step 4 of 5: Serve with a side of finely chopped onions and/or pepper sauce
Step 5 of 5: In some other variants donkey meat, ground cumin and garlic are also used
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving150 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,625 kJ389 kcal | 1,084 kJ259 kcal |
| Fat | 28.13 g | 18.75 g |
| of which saturated fatty acids | 10.52 g | 7.01 g |
| Protein | 32.4 g | 21.6 g |
| Salt | 0.09 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
