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Snacks
Potato and Cabbage Balls
Crispy potato balls stuffed with tangy sauerkraut — a delicious and unexpected appetizer that comes together in just 40 minutes.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the potatoes until tender, about 20 minutes. Let cool slightly, then mash until smooth.
2
Squeeze the sauerkraut well to remove excess liquid. Lightly beat the egg with a fork.
3
Combine the mashed potatoes, sauerkraut, egg, 1–2 tablespoons of breadcrumbs, salt, black pepper, and paprika.
4
Shape the mixture into small balls and roll them in the remaining breadcrumbs to coat evenly.
5
Heat the vegetable oil in a deep skillet over medium heat.
6
Fry the balls for 2–3 minutes on each side until golden brown and crispy.
7
Transfer the finished balls to paper towels to drain off any excess oil.
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