Fried Sauerkraut Cakes with Kielbasa

Ingredients for Fried Sauerkraut Cakes with Kielbasa

• 1 (1-pound) package sauerkraut (not canned), rinsed and drained well (350g )

• 2 large eggs, lightly beaten

• 1/3 cup plain flour

• 1/2 cup chopped spring onion greens

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 120 to 180ml vegetable oil

• 450g smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices

• Accompaniment: warm applesauce

How to make Fried Sauerkraut Cakes with Kielbasa

Preheat oven to 121°C.

Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, spring onion greens, salt, and pepper until combined.

Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.

Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.