¼ lb. ground meat
1 lb. potatoes
½ medium yellow onion - minced
½ egg, beaten (to mix with the potato)
1 teaspoon curry powder
1 tablespoon oil
Salt
Pepper
Nutmeg to taste
½ cup flour
1 egg, beaten
2 cups bread crumbs
Enough canola oil for deep-frying
8 cabbage leaves - thinly sliced and soaked in cold water until serving time.

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 and then into the bread crumbs on a plate. Deep- fry them at 350F for about 3 minutes on each side until lightly browned. Drain them on paper towels. Serve with thinly sliced cabbage and your favorite sauce.