Low-Cal Aburaage Curry Croquettes

Low-Cal Aburaage Curry Croquettes

These croquettes aren't deep fried! I used aburaage to omit the tedious step of coating the croquettes with batter and panko. These also release you from the chore of deep frying on hot days.

Ingredients: 10 croquettes

4 medium
Ground pork
200 g
Frozen green peas
1 handful
5 pieces
Curry powder
2 teaspoons or to taste
Seasoned salt, pepper
to taste
3 leaves
★Shiso leaves
5 leaves
★Cherry tomatoes


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.)

Story Behind this Recipe

I started making croquettes one hot day, and it was so hot that I didn't feel like deep frying, and coating with panko and seemed like too much work.
So I used some aburaage that I happened to have in the refrigerator Ever since then, these are the croquettes we have on hot days.