Potato balls with sauerkraut – a detailed recipe cooking. 
Time: one час. 50 min Difficulty: easy Quantity: 48 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr peeled, diced and boiled until soft potato idaho
- 2 tbsp. sauerkraut
- 1 tbsp. diced bavarian ham
- 2 egg yolks
- 3/4 Art. whole grain mustard
- 2 tbsp. l chopped green onions
- 2 tbsp. wheat flour
- 2 whipped with 2 tbsp. l milk eggs
- 3 tbsp. small breadcrumbs
- Frying oil
- 1.5 tbsp. sour cream
- 1 tbsp. l finely chopped fresh parsley leaves
Recipes with similar ingredients: red potatoes, cabbage sauerkraut, ham, eggs, milk, sour cream, flour, breading crackers, whole grain mustard, green onions, parsley
Recipe preparation:
- Pass the potatoes through the press into a large bowl. Add sauerkraut, ham, egg yolks, 1/4 tbsp. mustard and chopped green onions. Mix well. Salt and pepper. Form small balls from this mixture, approximately in the dining room spoon each. Put on a baking sheet covered with parchment. Place the pan in the freezer for 30 minutes.
- Preheat the deep-frying oil. Salt and pepper flour, egg mixture and breadcrumbs. Roll each ball in flour well. Dip each ball into the egg mixture and allow the excess to drain. Finally, roll each ball in breadcrumbs. In batches fry the balls until golden brown, about 2-3 minutes. Transfer to a paper towel to absorb excess fat. Salt.
- In a small bowl, mix the remaining 1/2 tbsp. mustard and sour cream. Salt and pepper. Mix well. Serve the balls sauerkraut on a large platter with mustard dip sauce. Sprinkle with parsley.
