1/4 pound ground meat
1 pound potatoes
1/2 medium yellow onion, minced
1/2 egg, beaten; to mix with the potato
1 teaspoon curry powder; optional
1 tablespoon oil
salt, pepper and nutmeg to taste
1/2 cup flour
1 egg, beaten (to coat the korokke)
2 cups panko
enough canola oil for deep frying
8 cabbage leaves, thinly sliced and soaked in cold water until serving time
Boil or microwave the unpeeled potatoes. Place the oil in a frying pan and add the onion. Saute until the onion is tender. Add the ground meat, salt, pepper, nutmeg and curry powder, then saute about 3 minutes until crumbled. Set the meat aside while you peel and mash the potatoes. Thoroughly mix the potatoes and the meat in a large bowl. Divide the potato mixture into eight parts and shape each portion into a 1/2 inch thick ellipse. Dredge each portion in the flour and pat off the excess flour. Dip them into the egg and then into the bread crumbs on a plate. Deep- fry them at 350F for about 3 minutes on each side until lightly browned. Drain them on paper towels. Serve with thinly sliced cabbage and your favorite sauce.
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