Curry Potato Fried Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1.1 pounds starchy spuds, skinned and cut into chunks
02 -
1 tablespoon cooking oil
03 -
1/2 onion, chopped small
04 -
1/2 carrot, minced finely
05 -
0.3 pounds minced beef
06 -
1 egg
07 -
2 cubes (45g) Japanese curry blocks, broken up
08 -
1/4 cup boiling water
09 -
1/2 teaspoon sea salt
10 -
1/2 teaspoon ground pepper
→ Coating
11 -
2 eggs, whisked well
12 -
1/2 cup plain flour
13 -
2 cups Japanese breadcrumbs
14 -
Oil for deep frying
# Instructions:
01 -
Put your spuds in plenty of water and let them bubble away for 10-15 minutes until they're soft when poked.
02 -
As your potatoes bubble, sauté diced onion and carrot in oil till they're soft. Toss in your beef and cook till it's no longer pink. Add salt and pepper, then put it aside.
03 -
Empty out all the water from your cooked potatoes, then put them back on low flame for a bit to dry them out. Stir them around so they don't stick. Mash them up while hot.
04 -
Stir the curry blocks into hot water till they've melted. Mix this into your mashed spuds along with your cooked meat and an egg. Check if it needs more seasoning.
05 -
Make 8 oval-shaped patties from your mixture. Roll each one in flour first, then dip in beaten eggs, and finally coat with breadcrumbs.
06 -
Get your oil hot (around 350°F) and cook the patties in small batches for about 3-4 minutes on each side until they're crispy and golden. Let them drain on a rack or some paper.
# Notes:
01 -
You can freeze these uncooked for later
02 -
They're great for packed lunches
03 -
You can make tiny ones as finger food