1 pound potatoes
1 Tablespoon oil
1/2 medium yellow onion, minced
1/2 package Yves ground "beef" or Smart Grounds
salt, pepper, and nutmeg to taste
1 teaspoon curry powder or curry sauce mix (optional, add more if you want a strong curry flavor)
1/2 cup flour
1 egg equivalent (I would suggest egg replacer, not flax meal)
2 cups bread crumbs (panko is best)
enough canola oil for deep-frying
Boil or microwave the unpeeled potatoes.
Place the oil in a frying pan and add the onion.
Sauté until the onion is tender.
Add the ground "meat", salt, pepper, nutmeg and curry powder, then sauté 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 replacer and then into the bread crumbs on a plate.
Deep-fry them at 350ºF for about 3 minutes on each side until lightly browned.
Drain them on paper towels.
Serve with thinly sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese tonkatsu sauce).