Ćevapčići with Air-Fryer Baby Potatoes, Ajvar & Sumac

What you need

Ingredients

• 300–400 g ready-made ćevapčići, labelled gluten-free
• 500 g baby potatoes, halved if large
• 1 bell pepper, sliced
• 1 small knob butter, about 10–15 g
• 1 tbsp olive oil, for the potatoes
• 1 red onion, thinly sliced
• 2–3 tbsp chopped fresh parsley
• 3–4 tbsp ajvar, labelled gluten-free
• 1 tsp paprika, optional and verified gluten-free
• Salt and black pepper
• Sumac, to serve, optional
• Lettuce for 2 servings
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 1 tbsp olive oil, for the salad
• 1–2 tsp balsamic vinegar, or to taste

Cooking method

Step by step

1. Heat the air fryer to 200°C. Toss the baby potatoes with 1 tbsp olive oil, salt, black pepper and optional paprika.
2. Air-fry the potatoes for about 25–35 minutes, shaking or turning halfway, until tender and golden. Timing may vary with potato size and air-fryer model. Toss with parsley before serving.
3. Melt the butter in a large frying pan over medium-high heat. Add the sliced bell pepper and cook until softened and lightly browned.
4. Cook the ćevapčići in the same pan according to the package instructions, turning regularly, until well browned and cooked through.
5. For a milder onion flavour, soak the sliced red onion in cold water for 10 minutes, then drain well.
6. Combine the lettuce, tomato and cucumber. Dress with olive oil, balsamic vinegar, salt and black pepper.
7. Serve the ćevapčići with the air-fried potatoes, fried pepper, ajvar, red onion and salad. Add sumac to the ćevapčići at the table if desired.

From the kitchen

Process photographs