- 4 eggs, lightly beaten
- 1/2 cup quinoa flour
- 1/2 cup potato flour
- 1/2 cup filtered water
- 1 cup sauerkraut, rinsed and drained well
- 1 large Russet potato, washed and grated
- 1/2 cup red onion, chopped
- 2 scallions, chopped
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 3 tablespoons extra virgin olive oil
Combine eggs, flour and water in a large bowl and mix well. Then add the sauerkraut, vegetables and spices. Heat one tablespoon olive oil in a large frying pan. Drop in 1/4 cup of batter and press flat with a fork. Fry each cake until golden and flip over to brown the other side. Set each cake on a paper towel to absorb excess oil. Serve while still hot.
Serves 4
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