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1
Peel the potatoes, slice about 1 cm thick, put in a heatproof bowl covered with plastic wrap, and microwave until cooked through.
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2
Mash the potatoes while they are still hot using a fork.
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3
Chop the onion finely.
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4
Saute the ground meat in a non-stick frying pan.
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5
When the meat is cooked, add the onion and saute.
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6
Add the green peas and keep sauteing.
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7
Make sure to evaporate all the moisture in the pan at this stage.
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8
When everything is cooked through, season well with salt and pepper.
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9
Add the curry powder and saute.
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10
When the curry powder has been evenly dispersed, turn the heat off, add the mashed potatoes and mix to combine well.
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11
It should look like this!
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12
Let cool.
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13
While the filling is cooling, cut the aburaage in half.
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14
Roll over them with a chopstick.
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15
(This makes it easier to open them up.)
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16
Turn the aburaage inside out so that they'll have a croquette-like surface.
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17
When the filling has cooled, stuff it into the aburaage (but be careful not to over-fill!)
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18
Fold in each side as you would do when making inari sushi.
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19
Fold in the other side.
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20
Flatten with your hands to form into a croquette shape.
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21
(If you overfill the aburaage, it will tear here).
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22
Put the filled aburaage with the seam sides down.
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23
(I made 10.)
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24
Use a non-stick frying pan.
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25
Arrange the filled aburaage in with their seams down, without putting any oil in the pan.
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26
Brown well on both sides.
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27
When they're well browned, they are done.
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28
Arrange on plates with vegetables on the side and serve.
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29
(It was really hot when I made these, so I served them with light and fresh-tasting shredded cabbage and shiso leaves.)
