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DUTCHDOGS Hotdogs my way: with avocado butter! Frikandel is a famous, traditional Dutch snack that uses a minced-meat fried sausage without the casing. Delicious but indulgent, my version is a lot healthier. I use ground chicken, sweet potato and oats. I call them Dutchdogs. If you wish, you can use store-bought hot dogs instead. Note: You can make 10 sausages out of these ingredients, but only need 4 for the recipe. Stash the rest in the freezer for later use. You’ll be happy you did. INGREDIENTS Sunflower oil
For the sausages:
4 hotdog buns
300g sweet potatoes, peeled
1 avocado, pit and skin removed
100g oats
1 red onion, finely diced
300g minced chicken
To serve: mayonnaise (my favorite is the Japanese brand Kewpie) and Ketchup
1 tbsp. garam masala
Optional: cress
1 tsp. onion powder 1 tsp. smoked paprika Sea salt and pepper
EQUIPMENT NEEDED Food processor
Piping bag for rolling sausages (can also be done by hand)
METHOD 1 Peel the sweet potatoes and chop them roughly cut them into squares. Boil them in a saucepan of boiling water until soft. Drain them and allow to cool. 2 Meanwhile, put the oats in a food processor and pulse into a flour. Add the minced chicken, garam masala, onion powder, paprika and season to taste. 3 Mash the cooked sweet potatoes with a fork or masher until smooth. Add this to the mixture in the food processor. Pulse until thoroughly combined.
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4 Use a piping bag to make 10 Dutchdogs or roll them by hand. Fry them in a skillet with some sunflower oil until crispy and golden brown, ±10–15 minutes. When cooked through, place on a plate lined with kitchen paper. 5 Brush the top side of the buns with oil and grill them in a hot grill pan until griddle marks appear. Alternatively, you can toast them. 6 Mash the avocado flesh with salt until smooth. Slather the buns with avocado butter and top with the Dutchdogs, diced red onions, mayonnaise, ketchup and, if using, cress.
