Finely shop the cabbage and onion. (Use a food processor for this to save time.)
Cover the onion loosely with plastic wrap, microwave for 2 minutes and leave to cool.
When the onion has cooled down, combine the ground meat, cabbage, onion and the ♦ ingredients and mix together well.
Divide the mixture into 8 portions, and form into flat patties.
Coat the patties in flour, beaten egg and panko in that order (not listed).
Deep fry the patties in 170°C oil for about 5 minutes.
Drain the cutlets well for about a minute after taking them out of the oil. (The cutlets will continue cooking with residual heat as they drain.)
Serve with vegetables on the side. I recommend eating them with tonkatsu sauce.
Story Behind this Recipe
I wanted to make normally very heavy menchi katsu into something more healthy yet still delicious. I aimed for light rather than a heavy texture.
If you divide the mixture into 8 portions, you can make very large menchi katsu. I chopped up the cabbage finely so that my kids wouldn't mind it, but the menchi katsu are delicious with coarsely chopped cabbage too. They were very nice in sandwiches the next day.