Potato Kraut Cakes

• 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