u00a0u00a0u00a0 ' 1/2 lb tofu
u00a0u00a0u00a0 ' 1 lb potatoes
u00a0u00a0u00a0 ' 1/2 lb onions
u00a0u00a0u00a0 ' 2 tbsp red pepper
u00a0u00a0u00a0 ' 4 tbsp roasted curry powder
u00a0u00a0u00a0 ' 1/4 cup oil
u00a0u00a0u00a0 ' salt to taste
u00a0u00a0u00a0u00a0u00a0
u00a0u00a0u00a0u00a0u00a0 Pastry
u00a0u00a0u00a0 ' 1/2 lb flour
u00a0u00a0u00a0 ' 2 cups milk (coconut or dairy)
u00a0u00a0u00a0 ' 1 egg
u00a0u00a0u00a0 ' salt to taste
u00a0u00a0u00a0u00a0u00a0
u00a0u00a0u00a0u00a0u00a0 Breading and deep Frying
u00a0u00a0u00a0 ' 3 cups oil
u00a0u00a0u00a0 ' 2 eggs
u00a0u00a0u00a0 ' 1 can bread crumbs

Method:

First make the stuffing. Boil the potatoes and peel of jackets.u00a0 Dice onions.

Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.

Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.

Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.