Sauerkraut & Potato Cakes

Alice May Matulevich


I think the recipe is unique, mixing the sauerkraut with the potatoes, makes it special and delicious! You can add them to what ever you choose to do.


☆☆☆☆☆ 0 votes

45 Min
12 Min
Pan Fry


  • 3 medium
  • 1 lb
  • 1/4 c
    parsley and/or dill
  • 2 large
    eggs beaten
  • 1 bunch
    scallions thinly sliced
  • To taste
    kosher salt & fresh ground pepper
  • 1 tsp
    extra virgin olive oil + more for frying

How to Make Sauerkraut & Potato Cakes


  1. Pierce potatoes in a few places microwave about 4 min. When cool enough, grate on large holes of a box grater.
  2. Rinse & squeeze the sauerkraut dry, add to potatoes & herbs, eggs, 3/4 of scallions, salt & pepper. Stir in 1 Tablespoon of flour. Then form into four 1/2” thick patties. Sprinkle with remaining 1 tablespoon flour.
  3. Heat 1/8” olive oil in large skillet over med. heat. Add the patties, cook until golden, 6 min. Per side. Drain on paper towels.
  4. I serve with fresh Polish sasuge, with a sauce 6 Tablespoons whole grain mustard and 2 Tablespoons sour cream.

Printable Recipe Card

About Sauerkraut & Potato Cakes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #Any frying pan

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