Sakavci

Preparation steps

• Make the meat well and add bread soaked in milk, rice, spices, garlic and carrots. If everything is done properly, the meat mass will be very suitable for shaping cakes.
• Form balls (sakavce) the size of a larger walnut
• Heat oil + butter in a pan, then add finely chopped onion, salt, pepper and simmer until the onion softens and gets a nice golden color.
• Arrange the sakuva on the onion and add water to half the height of the sakava. Pour 3-4 tablespoons of liquid tomato. Put celery leaves on top, cover with other spices and cook at a moderate temperature. Occasionally carefully turn the sakave to cook the rice on all sides.
• Finally, if the sauce is still thin, thicken it with a teaspoon of flour mixed with a little water. NOTE: instead of liquid tomatoes, cooking cream can be mixed into the sauce. Onion sauce can also be mixed with a stick mixer into a smooth cream