Cevapcici
Info
- Perptime 15 Min.
Ingredients
Portions
- 1 Red Kidney beans canned
- 1 shallot
- 1 clove of garlic
- 2 Chickpea flour, roasted
- 2 Tomato paste 28% in the tube
- 1 Crema di Peperoncino, hot
- 1 tsp of marjoram o. Italian herbs
- paprika
- Smoked paprika powder (optional)
- 1 Prise* Atlantic sea salt fine
- pepper
- Frying oil
Preparation
Drain the kidney beans and wash briefly, then drain. Mash in a bowl with the potato masher. Finely chop the shallot and garlic and mix with the chickpea flour, tomato paste and crema di peperoncino. Season well and shape the mixture into eight cevapcicis. Put plenty of oil in the pan and fry the cevapcicis in hot fat from all sides. Nut Mayo
Put the nutmeg in a bowl, add white wine vinegar or lemon juice and a few tablespoons of water. Smooth with a whisk until the walnut turns whitish and begins to thicken. Then add the remaining water and stir until smooth. Season with salt and pepper. Use of vegan mayo as a dip, spread under vegetables, in wraps or salads.
Tip: With cashew, the mayo tastes of fine roasted aromas and salads get a special kick. This cevapcici goes perfectly with the [rez nr=934]creamy potato salad.[/rez]
