Instructions: Boil, steam or microwave potatoes until tender. Rinse under cold water, drain. Towel dry. Mash potato, butter, cream and egg yolk. Refrigerate until ready to combine.

Cook bacon, onion and garlic in heated dry pan, stirring, until onion is soft. Stir in curry powder, water and vegetables; simmer, covered, about 5 minutes or until cabbage is tender. Allow to cool somewhat before adding to the egg-potato mixture in next step.

Combine the onion mixture and potato mixture with three-fourths of the breadcrumbs in bowl; mix well. Cover; refrigerate 15 minutes or until cold to the touch. (Or freeze for later use; thaw in the refrigerator before using.)

Shape mixture into 8 patties. Lightly coat with the remaining crumbs.

Heat oil in large, nonstick pan. Cook patties, until browned both sides and heated through; using oil (liquid or spray) as needed to prevent stick and to brown the patties well.

Serve with a salad or steamed veggies.

Recipe appears in the Curries volume of the mini-menu series by Cole.

TIP - warm the spices first; add to taste and aroma. I used mild Sharwoods Mild blend (light blue label).

Description: "Mashed potato patties with grated cabbage and carrot, breaded and fried"

Start to Finish Time:
"1:00"

Serving Ideas : Steamed broccoli, zucchini and red bell pepper medley; or steamed carrots; and/or applesauce.

NOTES : EDITORS NOTE : recipe does NOT mention cooling ingredients before combining. It did suggest cooling the patties before cooking. I tested the recipe as it is written here, using the freshly made patties. Ive yet to test the frozen-thawed patties. We served with a sauce: yogurt and mustard. Next time try: applesauce side dish and add a small amount of grated cheddar, jack or swiss cheese to the patties.

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