Herb cakes - Sauerkraut with a difference
Krautfrikadellen are a delicious inexpensive summer meal with green salad - sauerkraut with a difference!
750 g mild sauerkraut (expressed)
100 g of diced ham (I like to eat pieces and schnibbel, are cheaper for the butcher)
1-2 onions - depending on size
1 tablespoon of oil for frying
a handful of rusk crumbs
100 g of grated cheese (possibly cheese rind)
1 egg, additionally 1 egg yolk
3 tablespoons of flour (possibly)
1 pinch of pepper, preferably freshly ground
3-4 tablespoons of oil to fry
If you do not get fresh fresh sauerkraut loosely, then just take a can of Mildessa. Firmly express the brine from the herb. Then put the herb in a large bowl and pick it.
Dice the cooked ham and fry the onions in 1 tablespoon of golden yellow oil and add to the cabbage. Grated cheese, the whole egg and the yolk, pepper and the Zwiebackbrösel over it. Mix everything together well. If the mass is still too moist, carefully add the flour spoonwise. Form flat patties from it.
Whether you can make 10 or 12 patties out of it is a bit of a guess on the size of your hand. Salting is eliminated, since almost all ingredients already contain enough of it.
These cabbage patties work best in a coated pan and taste fresh best. Served with mashed potatoes and green salad, this is enough for a round of 5-6 people.
Without the ham cubes also feasible. Then take a little more cheese.
