Sauerlaiberl

Ingredients for 4 servings:

• 500 g sauerkraut
• 500 g potatoes
• 2 small onions
• 2 eggs
• e.g. breadcrumbs
• e.g. salt and pepper
• n. B. Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian side dish with sauerkraut

Peel the potatoes and grate finely. Peel the onions and dice finely. Briefly squeeze the juice from the sauerkraut and chop it further on a board with a sharp knife. Place the potatoes, onions, and sauerkraut in a bowl and mix. Drain off as much of the juice as possible to prevent the dough from becoming too soft. Add the eggs, season with salt and pepper, and knead everything together. Mix in a little more breadcrumbs so that the dough is easy to form into patties and does not fall apart in the pan. Then form small patties (about 2 cm thick) and roll them in breadcrumbs. Fry slowly in hot oil in a pan for 10 minutes on each side until the patties are nice and crispy and golden brown. Notes: Caution – do not add too much salt to the dough, as the sauerkraut already contains salt. Be careful with the breadcrumbs, as the dough will quickly become too hard if you use too much. We always serve the Sauerlaiberl with vegetables (e.g. broccoli, cauliflower), rice and a cheese and cream sauce.