Gluten-Free Dutch Frikandel with Curry Ketchup

Ingredients

• about 225 g Ground Beef
• about 225 g Ground Pork
• 2 tbsp Potato Starch
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Nutmeg
• 1/2 tsp White Pepper
• 1/4 cup Beef Broth
• 1/2 cup Curry Ketchup
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the about 225 g ground beef, about 225 g ground pork, 2 tbsp potato starch, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp nutmeg, 1/2 tsp white pepper, and 1/4 cup beef broth.
2. 2Mix everything together with your hands or a sturdy spoon until the ingredients are completely combined and the mixture feels smooth. Ensure there are no dry pockets of potato starch.
3. 3Divide the mixture into four equal portions. Roll each portion between your hands to form a long, skinless sausage shape, about 12.7-15.24 cm long and 2.54-3.81 cm thick.
4. 4Place a 25.4 cm frying pan over medium heat. Add the 2 tbsp vegetable oil to the pan and let it heat up until it shimmers, which should take about 1-2 minutes.
5. 5Carefully place the four shaped frikandellen into the hot oil in the frying pan. Fry them for 5-7 minutes on each side, turning them gently with tongs. They are done when they are a deep golden brown all over and firm to the touch. For an accurate internal temperature, they should reach 71°C.
6. 6Remove the cooked frikandellen from the pan and place them on a plate lined with paper towels to drain any excess oil for about 1 minute.
7. 7Serve the hot frikandellen immediately with the 1/2 cup curry ketchup on the side for dipping.

Substitutions

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