CEVAPCICI WITH PAPRIKA LECHO

Cevapcici With Paprika Lecho image

I love this recipe because it's finger lickin good! I ALWAYS at least triple the recipe & look forward to a little left over Lecho that I can then eat with rice. There is never any Cevapcici left over. The only reason there's any Lecho left over is that my youngest refuses to eat anything but raw paprikas! (Adapted from Ursula Summ)

Provided by Tante B

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, sliced thin
2 red peppers (sliced in rings or strips or combination)
2 yellow peppers (sliced in rings or strips or combination) or 2 oranges
1 green pepper (sliced in rings or strips or combination)
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 tablespoons vegetarian vegetable soup mix
1 tablespoon sweet paprika
1 small onion, chopped fine
3 garlic cloves, pressed
1 small egg
300 g chop meat
1 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 -2 teaspoon sharp paprika
1 tablespoon olive oil

Steps:

Lecho: Sauté onions and peppers in oil in a Teflon pan over medium heat for 8- 10 minutes.
Stir occasionally.
After 10 minutes add the soup powder, sweet paprika and a little water if necessary.
Cover and reduce to low heat till finished (about 10 min.).
Cevapcici: In the meantime mix all the cevapcici ingredients together well except the oil.
Form thumb shaped rolls.
Heat the oil in a large frying pan (ideally Teflon coated) and brown the cevapcici on all sides until crispy brown.
ENJOY!

Nutrition Facts : Calories 150.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 39.1, Sodium 641.2, Carbohydrate 17.9, Fiber 4.1, Sugar 5.5, Protein 3.9

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