Fried Sauerkraut Cakes make an easy, tasty, savoury side dish.
We eat a lot of sauerkraut at our house. We usually have it slow cooked with onions and apples and beer!
But one day I was looking for a side that was not juicy and I hit on these Fried Sauerkraut Cakes.
Think potato pancakes or latkes but with sauerkraut instead of potatoes.
The taste of these little cakes is surprisingly mild. For that reason DO NOT rinse the sauerkraut when you take it out of the jar. Just let it drain in a sieve until no more juice is dripping.
You can fry up a batch of these and keep them warm in the oven till you are ready to serve. They also reheat beautifully.
So, if you are looking for a side that is a bit different consider these!
Applesauce is a wonderful accompaniment! I buy the sleeves of individual applesauce containers and I can just open one of those up to serve on the side.
I have to say applesauce is my favourite with these but a dollop of sour cream is pretty darn good too!
You can imagine I am sure many things these Fried Sauerkraut Cakes would go well with – sausages, schnitzel, wieners, meatloaf. They are even great on their own!
- 1 liter jar sauerkraut (about 33 oz jar)
- 2 large eggs
- 1/3 cup flour or 3 Tbsps cornstarch for gluten free
- 1/2 cup green onion sliced (can sub diced yellow onion)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp caraway seeds
- 1/4 cup vegetable oil
- 1 cup apple sauce can also use sour cream
- Drain the sauerkraut in a sieve but DO NOT rinse. Allow sauerkraut to drain for several minutes then wring as much moisture as possible from it using a clean tea towel. You should end up with about 2 3/4 cups of sauerkraut.
- Mix sauerkraut, onion and eggs. Then stir in flour, salt, pepper and caraway seeds.
- Heat oil in a large skillet over medium high heat. Pack sauerkraut mixture into a 1/4 cup measuring cup. Form a patty in your hand. Transfer patties to skillet and lightly press down with spatula. Cook about 4 minutes per side til golden brown.
- Serve warm with apple sauce or sour cream.