Fried Sauerkraut Cakes
An unusual but versatile side.
Servings: 10 cakes
Calories: 89kcal
Ingredients
- 1 liter jar sauerkraut (about 33 oz jar)
- 2 large eggs
- ⅓ cup flour or 3 Tbsps cornstarch for gluten free
- ½ cup green onion sliced (can sub diced yellow onion)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon caraway seeds
- ¼ cup vegetable oil
- 1 cup apple sauce can also use sour cream
Instructions
- 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 ¾ 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 ¼ 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.
Nutrition
Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 132mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg