Romanian Mici with Mustard and Crispy Potatoes
A single portion of Romanian cooking, ready in 25 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Boil the halved potatoes in salted water for 10 minutes until just tender, then drain.
- 2
Meanwhile, mix both minces with the garlic, thyme, paprika, bicarbonate of soda, stock and a good pinch of salt and pepper. Knead for a minute until sticky, then shape into three short, fat sausages.
- 3
Heat half the oil in a frying pan or griddle over a medium-high heat and cook the mici for 8–10 minutes, turning often, until browned and cooked through.
- 4
Push them to one side, add the rest of the oil and the drained potatoes, and fry for 4–5 minutes until golden and crisp at the edges.
- 5
Serve the mici with the potatoes, a spoonful of mustard and the pickled pepper on the side.
