Curry Korokke (Japanese Potato Dumpling)
| Yield: | 4 Servings |
| Categories: |
| 1/4 | lb | Ground meat |
| 1 | lb | Potatoes |
| 1/2 | md | Yellow onion; minced |
| 1/2 | Egg; beaten (to mix with the potato) | |
| 1 | ts | Curry powder (optional) |
| 1 | tb | Oil |
| Salt; pepper, and nutmeg to taste | ||
| 1/2 | c | Flour |
| 1 | Egg; beaten (to coat the korokke) | |
| 2 | c | Bread crumbs |
| Enough canola oil for deep-frying | ||
| 8 | Cabbage leaves; thinly sliced and soaked in cold water until serving time |
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