Sauerkraut Cakes

Sauerkraut Cakes

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Sauerkraut Cakes

Cakes:
½ onion, finely chopped
1 clove garlic, chopped
4 oz (110 g) ham or corned beef, finely chopped
2 cups (500 mL) Bick’s® Wine Sauerkraut, drained, rinsed and chopped
1 egg, beaten
½ cup (125 mL) Panko or regular breadcrumbs
½ tsp (2 mL) Worcestershire sauce
½ tsp (2 mL) caraway seeds
1 tsp (5 mL) Bick’s® Hot Pepper Relish
Salt and pepper to taste

Coating:
1 egg, beaten
1 cup (250mL) Panko or regular breadcrumbs
Oil for frying
1. Cakes: Heat oil in large frying pan over medium heat. Cook onion, garlic and ham until softened. Remove from heat and add to remaining ingredients. Mix to combine. Shape approximately 1 tbsp (15mL) of mixture into small patties. Dip into beaten egg and then cover with breadcrumbs.

2. Fry over medium heat, turning once, until golden. Remove to a paper towel lined serving plate. Serve immediately with Crosse and Blackwell Cocktail Sauce.

Preparation Time : 40 minutes
Cooking Time : 30 minutes
Freezing: not recommended

Makes: 40 cakes

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Sauerkraut Cakes
 


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