Easiest Way to Make Appetizing Low-Cal Aburaage Curry Croquettes

Low-Cal Aburaage Curry Croquettes. Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari sushi, or add it to miso soup and hot pot. You can make Aburaage from scratch at home.

Set the heat to medium low and toast the panko away. Be sure to constantly stir the panko to avoid uneven browning spot. Aburaage is basically a deep-fried thin slice of tofu. You can have Low-Cal Aburaage Curry Croquettes using 10 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Low-Cal Aburaage Curry Croquettes

1. Prepare 4 medium of Potatoes.
2. It's 200 grams of Ground pork.
3. Prepare 1/2 of Onion.
4. It's 1 of handful Frozen green peas.
5. Prepare 5 of pieces Aburaage.
6. Prepare 1 of Seasoned salt, pepper.
7. It's 3 of leaves ★Cabbage.
8. Prepare 5 of leaves ★Shiso leaves.
9. You need 3 of ★Cherry tomatoes.
10. It's 2 tsp of Curry powder (or to taste).

To make it soft, wrap it in xellophane paper and and heat inside electric oven. Hi There, Welcome to your favorite "Kitchentastics". We like to keep busy by preparing #Tasty #Delicious & #Healthy Meals in Easy & Simply way. This reduced-calorie baked chicken is made with artificial sweetener, soy sauce, onion, garlic, and spices.

Low-Cal Aburaage Curry Croquettes step by step

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

Delicious curries are great meals, all year round. Our Lamb Curry Recipe is a Low Carb Indian Madras medium spiced and a fragrant aroma. Being low carb this Indian Curry Madras recipe tastes identical to the one served at our local Indian restaurant. It's so good, we'll be eating this one for dinner for. Find quick & easy low cal recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious.