John Myers
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Sauerkraut Cakes with Herb Noodles
The perfect sauerkraut cakes with herb noodles recipe with a picture and simple step-by-step instructions.
Sauerkraut meatball
- 1 piece Remaining sauerkraut allerlei from the wok see my KB: http://www./rezept/487701/Sauerkraut-und-mehr-aus-dem-Wok.html
- 0,5 piece Freshly chopped apple
- 2 tbsp Flour
- 2 tbsp Oatmeal
- 1 tbsp Parsley smoothly fresh, finely chopped
- 2 piece Egg
- 1 pinch Sea salt fine
- 1 pinch White milled pepper
- 1 some Clarified butter
- 1 some Breadcrumbs spicy
Herb noodles
- 1 piece Remaining pasta from the previous day
- 1 piece Garlic clove finely chopped
- 1 tbsp Seasonal herbs finely chopped
- 1 some Olive oil
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 some Tomato ketchup from the ketchup maker I trust
- Add the chopped apple pieces, eggs, flour and oat flakes to the rest of the sauerkraut from the previous day.
- Mix everything well and season to taste. Then mix in the parsley.
- Form meatballs from the mixture and roll them in the spicy breadcrumbs.
- Heat the clarified butter in the pan and brown the meatballs on both sides.
- Lightly fry the pasta in the olive oil, add the garlic and fry briefly. Then fold in the herbs and season everything to taste.
- Serve the sauerkraut rissoles with the herb noodles and ketchup. That was a leftover meal of the particularly fine kind today.
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