Vetkoek with Curried Mince (Gluten-Free)

Ingredients

• about 450 g Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Curry Powder
• 1 medium Potato
• 1 medium Carrot
• 1 cup Sorghum Flour
• 1/2 cup Tapioca Starch
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Water
• For frying Oil

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

Instructions

1. 1In a large, heavy-bottomed pot or deep fryer, heat 7.62-10.16 cm of oil over medium-high heat until it reaches 175°C.
2. 2While the oil heats, prepare the curried mince: Place a large skillet over medium-high heat. Add the 1 medium onion and 2 cloves garlic and sauté for 3-5 minutes, or until softened. Add the about 450 g ground beef and cook, breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Stir in the 2 tbsp curry powder, 1 medium potato (peeled and cut into 1.27 cm cubes), and 1 medium carrot (peeled and cut into 1.27 cm cubes). Add 1/2 cup of water, bring to a simmer, then cover and cook for 15-20 minutes, or until the potato and carrot are tender, stirring occasionally.
3. 3While the mince cooks, make the vetkoek dough: In a medium bowl, whisk together the 1 cup sorghum flour, 1/2 cup tapioca starch, 2 tsp baking powder, and 1/2 tsp salt. Gradually add the 3/4 cup water, mixing with a spoon or your hands until a soft, slightly sticky dough forms.
4. 4Once the dough has formed, pinch off pieces about the size of a golf ball. Gently flatten each piece into a disc about 1.27 cm thick. Carefully place 2-3 vetkoek into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until puffed up and golden brown. Use a slotted spoon to remove the vetkoek from the oil.
5. 5Place the fried vetkoek on a plate lined with paper towels to drain any excess oil. Once cooled slightly, carefully cut each vetkoek open with a sharp knife. Spoon the prepared curried mince filling into the opened vetkoek.

Substitutions

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