Potato Kraut Cakes

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




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