Curry Rissole with Mayo and Thick Fries

Peel the potatoes and cut into 2 cm thick and approx. 8 cm long sticks. Pre-fry in frying fat at about 150 degrees until the potatoes are just cooked through. Drain and cool. Shortly before serving, fry in very hot frying fat (190 degrees ) until crispy.

For the meatballs, soak the breadcrumbs in water and squeeze out. Mix with mustard, shallots, minced meat, egg yolk and parsley and season well with salt, bell pepper and paprika. Form meat loafs from the quantity and roast them leisurely in clarified butter in a frying pan at low temperature.

For the curry sauce, sauté shallots in butter and mix with curry. Add tomato ketchup and the strained tomatoes.

Season with Tabasco and soy sauce.

Serve the meat loaf with the sauce and offer mayo with it.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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