Fried Sauerkraut Cakes With Kielbasa

Recipe by TheDancingCook
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Sauerkraut Cakes:
  • Preheat oven to 250 degrees Fahrenheit.
  • Pat sauerkraut dry between paper towels to remove as much moisture as possible.
  • Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
  • Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
  • Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
  • Turn out into hot oil using a fork.
  • Release and flatten to 3-1/2 inch diameter with the fork.
  • Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
  • Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
  • To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
  • Fry more cakes in the same manner with remaining ingredients.
  • For Kielbasa:
  • Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
  • Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.
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