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Ingredients9 h 33 m servings 296 cals
Original recipe yields 12 servings (12 balls)
- Bring a large pot of water to a boil. Add potatoes; cook until mostly tender, about 5 minutes. Add peas; continue cooking until potatoes are soft, 5 to 10 minutes. Drain.
- Melt butter in a large skillet over medium heat. Season ground beef with salt and pepper and add to the skillet with onion; cook and stir until beef is browned and onion is translucent, about 5 minutes.
- Pour 2 1/2 cups water over beef mixture; bring to a boil. Reduce heat to medium and stir in potatoes and peas. Simmer, skimming scum off the surface, until flavors combine, about 15 minutes. Remove from heat and let cool, about 5 minutes. Add curry roux cubes; stir until dissolved.
- Let curry mixture cool, about 20 minutes. Cover with plastic wrap and refrigerate until thickened, 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cut dough into 1/2-inch slices and roll out each slice to a 3-inch circle. Place a teaspoon of chilled curry into the center of each circle. Pull up sides of the circle over curry and pinch edges together to form a round ball.
- Beat egg in a small bowl. Place panko bread crumbs in a shallow dish. Dip each ball of dough into the beaten egg. Press into bread crumbs to coat, shaking off excess.
- Fry in the hot oil until evenly browned on all sides, 3 to 5 minutes.
- Cook's Note:
- In step 2, cover beef with the amount of water specified on the package of curry roux you are using.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 296 calories; 15.9 g fat; 27.1 g carbohydrates; 12.1 g protein; 45 mg cholesterol; 273 mg sodium. Full nutrition