1 pound ground beef
1/2 cup vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1 medium head cabbage, shredded
1 medium tomato, chopped
2 medium carrots, grated
1 large yellow squash, seeded and cut into 1/2 inch slices
1 (15 ounce) can whole kernel corn, undrained
1 cup sour cream
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 (16 ounce) container sour cream cheese
1 (1.5 ounce) envelope instant curry powder
1 (8 ounce) container sour cream cheese spread
Mix together the beef, olive oil, onion, bell pepper, cabbage, tomato, carrots, yellow squash, corn, sour cream and salt and garlic powder. Mix either way until well blended. Form into 1 inch thick patties, about 2 inches apart. Brush with curry powder and curry mixture. Place patties on a large baking sheet.
In a large skillet, heat vegetable oil over medium heat. Place patties on a baking sheet. Do not brown; fry until golden brown.
When patties are golden brown, remove from hot oil and place on a flat surface. Coat with curry powder mixture. Let stand for 5 minutes.
Place patties in a large resealable plastic bag. Cut edges of bag into 4 flanges. Place patties in resealable plastic bag. Seal bag; tear open and insert plastic bag into center of each patty. Place patties in resealable plastic bag and seal. Microwave on HIGH by 1 1/2 minute increments 2 to 4 hours or until patties are cooked through and juices run clear.