in Eastern Europe, Poland

Polish croquettes

updated

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Ingredients for 4 servings:

  • 1 cup(s) flour
  • 1 cup(s) milk
  • 1 egg(s)
  • 1 pinch of salt
  • 400 g minced pork or mixed
  • 250 g sauerkraut
  • 1 egg(s)
  • salt and pepper
  • 1 egg(s)
  • Flour
  • breadcrumbs
  • Fat, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Krokiety

First, prepare the pancake batter. Whisk the flour with milk, salt, and eggs. Fry the batter like pancakes in a greased pan. For the filling, mix the minced meat with sauerkraut and egg. Season with salt and pepper. Then spread the filling on the cooled pancakes. Place the filling in the center in a sausage shape. Fold the pancake in on the top and bottom and roll it up to form a cylindrical pocket. Coat this pocket in flour, then in egg and breadcrumbs. Fry in a pan. Note: In Poland, these croquettes are traditionally eaten with pershch (beetroot soup). Variations of the filling are possible, e.g., sauerkraut with mushrooms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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