Sauerkraut & Potato Cakes
Alice May Matulevich
1/4 cparsley and/or dill
2 largeeggs beaten
1 bunchscallions thinly sliced
To tastekosher salt & fresh ground pepper
1 tspextra virgin olive oil + more for frying
How to Make Sauerkraut & Potato Cakes
- Pierce potatoes in a few places microwave about 4 min. When cool enough, grate on large holes of a box grater.
- 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.
- 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.
- I serve with fresh Polish sasuge, with a sauce 6 Tablespoons whole grain mustard and 2 Tablespoons sour cream.