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We hope you got insight from reading it, now let’s go back to low-cal aburaage curry croquettes recipe. To cook low-cal aburaage curry croquettes you need 10 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to cook Low-Cal Aburaage Curry Croquettes:
- Get 4 medium Potatoes
- Provide 200 grams Ground pork
- Take 1/2 Onion
- Take 1 handful Frozen green peas
- Take 5 pieces Aburaage
- Provide 1 Seasoned salt, pepper
- Use 3 leaves ★Cabbage
- Get 5 leaves ★Shiso leaves
- You need 3 ★Cherry tomatoes
- Get 2 tsp Curry powder (or to taste)
Steps to make Low-Cal Aburaage Curry Croquettes:
- Peel the potatoes, slice about 1 cm thick, put in a heatproof bowl covered with plastic wrap, and microwave until cooked through.
- Mash the potatoes while they are still hot using a fork.
- Chop the onion finely.
- Sauté the ground meat in a non-stick frying pan.
- When the meat is cooked, add the onion and sauté.
- Add the green peas and keep sautéing. Make sure to evaporate all the moisture in the pan at this stage.
- When everything is cooked through, season well with salt and pepper.
- Add the curry powder and sauté.
- When the curry powder has been evenly dispersed, turn the heat off, add the mashed potatoes and mix to combine well.
- It should look like this! Let cool.
- While the filling is cooling, cut the aburaage in half. Roll over them with a chopstick. (This makes it easier to open them up.)
- Turn the aburaage inside out so that they'll have a croquette-like surface.
- When the filling has cooled, stuff it into the aburaage (but be careful not to over-fill!)
- Fold in each side as you would do when making inari sushi.
- Fold in the other side.
- Flatten with your hands to form into a croquette shape. (If you overfill the aburaage, it will tear here).
- Put the filled aburaage with the seam sides down. (I made 10.)
- Use a non-stick frying pan. Arrange the filled aburaage in with their seams down, without putting any oil in the pan.
- Brown well on both sides. When they're well browned, they are done.
- Arrange on plates with vegetables on the side and serve. (It was really hot when I made these, so I served them with light and fresh-tasting shredded cabbage and shiso leaves.)
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