- 2 cups sauerkraut, chopped and drained
- 1 cup shredded carrot
- 3 tablespoons spicy mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ground cumin
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon ground turmeric
- 1 pinch ground cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 6 tablespoons all-purpose flour, or as needed
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 1/2 cup water, or as needed
- oil for frying
- 2 cups bread crumbs
- Combine sauerkraut, carrot, mustard, Worcestershire sauce, cumin, parsley, basil, turmeric, cayenne, garam masala, black pepper, and salt in a large bowl; mix until thoroughly combined. Add 6 tablespoons flour and mix well to combine.
- Heat vegetable oil in a large pot over medium heat. Add onion and garlic; cook and stir until slightly softened, about 5 minutes. Add sauerkraut mixture and 1/2 cup water; cook and stir until the mixture thickens, adding more water if needed, 5 to 8 minutes. If the sauerkraut mixture is not thick enough or not thickening, add more flour.
- Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
- Use a 1-inch cookie scoop or your hands to form the cooled sauerkraut mixture into 1-inch balls. Roll them in bread crumbs and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes. Drain on paper towels.
05/09/2018
recipepes.com
Sauerkraut Carrot Balls, recipe
PT15M
PT1H
5
455 calories
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