Lamb Sausage & Crispy Potato Cake

Prep Finely grate white onion into a bowl. Mince 3 garlic cloves for cevapi and 2 for ajvar. Peel and coarsely grate potato, then squeeze hard in a clean kitchen towel to remove all moisture. Halve bell pepper and eggplant. Pick dill fronds. Slice red onion into thin rings. Preheat broiler to highest setting.

Build 1 Knead lamb with grated onion, 3 minced garlic cloves, baking soda, 0.5 tsp salt, black pepper, and sweet paprika 90 seconds until tacky and uniform. Shape into 5 finger-length sausages 8cm long and rest in the fridge.

Broil Lay bell pepper and eggplant cut-side down on a foil-lined tray. Broil on the top rack 10 minutes until skins blister and char. Tip into a bowl, cover, and rest 5 minutes. Peel and discard skins. Pulse pepper and eggplant flesh in a small chopper with ajvar garlic, red wine vinegar, olive oil, 0.25 tsp salt, and red pepper flakes to a coarse relish.

Sear Toss grated potato with 0.5 tsp salt and 0.25 tsp black pepper. Melt 2 tbsp butter and 1 tbsp neutral oil in a 22cm heavy skillet over medium heat 60 seconds. Tip in potato and press firmly into a flat disc with a spatula. Cook 6 minutes without disturbing, until the underside turns deep gold and crisp.

Build 2 Slide the rosti onto a plate, invert back into the skillet, and cook the second side 5 minutes until equally crisp. Lift to a serving plate.

Grill Heat a grill pan or heavy cast iron skillet over high heat 3 minutes until ripping hot. Brush cevapi with 1 tbsp neutral oil and grill 4 minutes turning every minute until each side carries deep char marks and the inside is just cooked through.

Plate Lay grilled cevapi in a row across the rosti. Spoon ajvar generously alongside, dollop sour cream next to it, scatter red onion rings and dill across the top, and serve while the rosti is still crisp.