Gluten-Free Vetkoek with Curried Mince

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 tsp Baking Powder
• 0.5 tsp Salt
• 1 tsp Sugar
• 1 cup Milk (or dairy-free alternative)
• 2 cups Vegetable Oil
• 1 lb Ground Beef
• 1 medium Onion
• 2 tbsp Curry Powder
• 2 tbsp Tomato Paste
• 0.5 cup Beef Broth

Instructions

1. 1In a large bowl, whisk together the 2 cups Gluten-Free All-Purpose Flour Blend, 2 tsp Baking Powder, 0.5 tsp Salt, and 1 tsp Sugar until well combined.
2. 2Gradually add the 1 cup Milk (or dairy-free alternative) to the dry ingredients, mixing with a spoon or your hands until a soft, slightly sticky dough forms.
3. 3Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
4. 4While the oil is heating, place 1 lb Ground Beef in a 10-inch skillet over medium-high heat. Cook the beef, breaking it up with a spoon, until it is browned all over. Drain off any excess fat from the skillet.
5. 5Add the 1 medium Onion, chopped, to the skillet with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
6. 6Stir the 2 tbsp Curry Powder and 2 tbsp Tomato Paste into the beef and onion mixture. Cook for 1 minute more, stirring constantly, until fragrant.
7. 7Pour the 0.5 cup Beef Broth into the skillet. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
8. 8Using lightly floured hands (with a little of the gluten-free flour blend), form the dough into small balls, about 2 inches in diameter. You should have about 8-10 balls.
9. 9Carefully lower 3-4 dough balls at a time into the hot oil using a slotted spoon. Fry for 3-4 minutes per side, until they are puffed up and a deep golden brown color. Do not overcrowd the pot.
10. 10Remove the cooked vetkoek from the oil using the slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining dough balls.
11. 11Once the vetkoek have cooled slightly, use a sharp knife to carefully cut a slit into the side of each one. Spoon the prepared curried mince filling into the slit of each vetkoek. Serve immediately.

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