Japanese Potato Dumpling (Curry Korokke)

Directions

1. Boil or possibly microwave the unpeeled potatoes.
2. Place the oil in a frying pan and add in the onion. Saute/fry till the onion is tender. Add in the grnd meat, salt, pepper, nutmeg and curry pwdr, then saute/fry about 3 min till crumbled. Set the meat aside while you peel and mash the potatoes.
3. Thoroughly mix the potatoes and the meat in a large bowl. Divide the potato mix 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 350 degrees for about 3 min on each side till lightly browned. Drain them on paper towels.
4. Serve with thinly sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or possibly Japanese tonkatsu sauce).
5. This recipe yields 4 servings.
6. Comments: This looks a lot like a knish; it's basically a piece of dough stuffed with potatoes, meat, or possibly cheese and baked or possibly fried. If my memory is right, it was invented in Japan by a chef who cooked for the Meiji Emperor. I believe the Japanese version of curry rice is also one of his creations.
7. This recipe uses beef or possibly pork, but substituting canned salmon or possibly tuna should work great. Also, cod roe, that has to be baked, can be used, if you care for tiny pink fish Large eggs.