Reuben Croquettes

READY IN: 30mins
Recipe by Cookiegirlandi

These are very good. My step-mom used to make these in the 80's. We would dip into a mustard dressing. Honey mustard would work. The thousand island works great also. Make sure you finely chop corned beef and sauerkraut, so the croquettes hold together. They make a nice appetizer or a nice luncheon with a salad. I hope you enjoy these as much as I do!

Top Review by love2ck

We enjoy Reuben's and I had most of the ingredients for this on hand, so tried this last night. Did substitute a half pound of deli corned beef. I put it in the food processor with the drained sauerkraut and cheese and chopped it up. Stirred in the remainding ingredients. I didn't do the double coating, just dipped in panko bread crumbs (what I had). I did pan fry and then served with horseradish mustard. Kids and husband really enjoyed.

Ingredients Nutrition


  1. Cook rice according to package directions.
  2. Drain sauerkraut very well, chop fine with corned beef.
  3. (I use food processer, pulse).
  4. Add onion, 2 eggs, rice, cheese, salt and pepper; mix well.
  5. Shape into 18 croquettes or (I make egg shape).
  6. balls, using 1/4 Cup mixture for each.
  7. Combine remaining egg and water, beat slightly.
  8. Roll croquettes in crumbs, egg and crumbs again.
  9. Let dry 10 minutes.
  10. Fry in hot shallow oil, 5-7 minutes, turning once, or bake 450ø 20 minutes, turning once.
  11. Serve with Thousand Island dressing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a