Pork cevapcici and mustard pots with rocket, parsley and red onion salad

Pork cevapcici and mustard pots with rocket, parsley and red onion salad

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

I love sausages, but there’s no secret as to why they’re called ‘mystery bags’. I prefer to eat my food without the mystery thanks. These are so, so tasty with the spiciness of fennel seeds and a hint of chilli. I feel so confident about these snags that I reckon they could become a staple at your joint.

Ingredients

Quantity Ingredient
1 teaspoon fennel seeds
1 teaspoon dried chilli flakes
1 teaspoon sea salt
1 teaspoon black peppercorns
500g pork mince
1 large onion, finely chopped
1 garlic clove, finely chopped
55g almond meal
1 tablespoon olive oil

Salad

Quantity Ingredient
1 bunch flat-leaf parsely
1 red onion, halved and finely sliced
100g rocket leaves
sea salt
olive oil, for drizzling
squeeze lemon juice
freshly ground pepper

Method

  1. Crush the fennel seeds, chilli, sea salt and peppercorns in a mortar and pestle.
  2. Combine the mince, spices, onion, garlic and almond meal in a large mixing bowl and mix well.
  3. Take a small handful of the mince mixture and shape into 12 small fat ‘fingers’. Line up on a plate and refrigerate until ready to cook.
  4. Heat the olive oil in a frying pan over medium–high heat. Add the cevapcici and cook until well cooked through.
  5. To make the salad, combine the parsley leaves and rocket, then toss through the red onion and season. Drizzle with olive oil and a squeeze of lemon juice and serve with the cevapcicis.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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