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1
If youre making mashed potatoes expressly for this dish, cook the meat while the potatoes are boiling.
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2
Season the potatoes well, but do not oversalt.
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3
Put 1 tablespoon oil in a medium to large skillet over medium-high heat.
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4
Add the onion and cook, stirring frequently, just until it softens, 5 minutes or so.
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5
Crumble the meat and add it, stirring to break up clumps.
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6
Cook, stirring, just until it loses its color, another 5 minutes.
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7
Turn off the heat, then add 1 tablespoon of the soy sauce, the curry powder if youre using it, and salt and pepper.
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8
When the meat is cool enough to handle, combine with the potatoes.
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9
Again, taste and adjust the seasoning.
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10
Form into 4 large or 8 small patties.
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11
Put the butter and remaining 2 tablespoons oil in a large skillet, preferably nonstick, over medium high heat.
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12
When the butter melts, dredge each patty in the flour, then run through the egg, then dredge in the bread crumbs, pressing to help the crumbs adhere.
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13
Cook the patties as you would hamburgers, turningcarefully, so as not to dislodge the coatingas each side browns, about 5 minutes per side.
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14
Since all the ingredients are already cooked, the crust is your main concern; the interior will get hot as long as the exterior browns.
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15
Combine the remaining 1/4 cup soy sauce with the lemon juice.
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16
If youre using the cabbage, spread it on a platter and moisten with a bit of the soy-lemon sauce.
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17
Put the patties on the cabbage bed and serve, passing the remaining sauce at the table.
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18
A side dish, not a main course: Omit the meat and soy sauce; finely chop the onion, but dont bother to cook it.
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19
Combine the potatoes with the onion, 1 teaspoon minced garlic, 1 egg, the curry powder, and 1/4 cup chopped fresh cilantro leaves.
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20
Finish as directed, omitting the cabbage and serving with lemon wedges.
