Cevapcici with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 3 red onions
- 1 red Bell pepper
- 4 Tbsps vegetable oil
- 40 grams Tomato paste
- 400 milliliters Vegetable broth
- 200 grams Long grain rice
- sharp ground paprika
- salt
- peppers
- 3 garlic cloves
- ½ handful parsley
- 600 grams mixed Ground meat
- 1 egg yolk
- 1 Tbsp breadcrumbs
Preparation steps
Peel the onions, cut an onion into thin rings and set aside. Finely dice the remaining onion. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes.
Heat 2 tablespoons oil in a saucepan and saute the onions until translucent. Remove about half and set aside. Add the bell pepper, tomato paste, and broth to the pan and bring to a boil. Add the rice and cook until tender, about 25 minutes. Season the cooked rice with paprika, salt and pepper.
Peel the garlic and press through a garlic press into a bowl. Rinse the parsley, shake dry, chop finely and add to the bowl. Add the ground meat, egg yolk and breadcrumbs, season with paprika, salt and pepper and knead until well combined. With dampened hands, shape the meat mixture into 7 cm (approximately 3-inch) long rolls and thread on skewers.
Heat the remaining oil in a skillet and saute the cevapcici, turning it over as it cooks until browned and cooked through, about 8 minutes. Divide the rice among plates, top with the cevapcici and garnish with the onion rings.
If desired, serve with a mixed salad.
