You’ll Need
For the Mici
500g beef mince
150g pork mince
3 garlic cloves, finely grated
1 tsp bicarbonate of soda
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground coriander
three-quarter tsp sea salt
1 tsp black pepper
3 tbsp cold beef stock
For the Boxes
4 flatbreads, warmed
4 tbsp yellow mustard
150g pickled red cabbage
1 red onion, finely sliced
Chopped parsley
Optional but Dangerous
Skin-on chips
Extra mustard
A cold Romanian lager
Method
Mix both minces with the garlic, bicarbonate of soda, paprika, thyme, coriander, salt and pepper.
Work in the cold stock a tablespoon at a time until the mixture becomes sticky.
Cover and chill for at least 30 minutes.
Divide into 12 pieces and shape each into a short, thick sausage with damp hands.
Preheat your air fryer to 200°C.
Lightly spray the mici with oil and arrange them with space between each one.
Air fry for 10-12 minutes, turning twice, until browned and lightly charred.
Check the thickest mici has reached 75°C, then rest for 3 minutes.
Line four boxes with warm flatbread and add the pickled cabbage and red onion.
Pile in the mici, spoon over mustard and finish with parsley.