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Cevapcici

Method


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 the 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 creamy potato salad.

Rapunzel Products


703475 Red Kidney beans canned
703240 Chickpea flour, roasted
1300090 Tomato paste 28% in the tube
1203515 Crema di Peperoncino, hot
1200135 Atlantic sea salt fine
1002730 Frying oil
130500 White almond butter
140200 Cashew butter, HAND IN HAND
1050420 White wine vinegar
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