Potato and sauerkraut cakes

Whenever I think of cheap lunch, potatoes come to my mind. You can really deliver a lot of delicious dishes with them that cost only pennies. One such dish is undoubtedly potato cakes. Potato cakes are made by combining boiled potatoes with an egg and optionally flour. They are seasoned with salt and pepper, covered in breadcrumbs and fried in oil.

Cheese, cottage cheese, minced meat, fish or vegetables can be added to potato cakes. For the version of the cakes below, I decided to use white sauerkraut. I seasoned the cakes with a bit of ground sweet paprika and ground cumin. The cakes turned out to be very creamy, soft inside with a crispy crust on the outside. Just perfect. Be sure to try this recipe for potato cakes with sauerkraut.

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Ingredients for potato and sauerkraut cakes.

• 600 g potatoes
• 1 teaspoon of sweet paprika powder
• 300 g sauerkraut (juice squeezed out)
• 2 eggs
• a small bunch of parsley
• 1 flat teaspoon of salt
• 1/2 teaspoon of cumin powder
• 5 tablespoons of all-purpose flour
• 1 tablespoon of potato starch
• 1/2 teaspoon of black pepper
• 4 tablespoons of breadcrumbs
• sunflower oil for frying

How to make potato and sauerkraut cakes.

Peel the potatoes, put them in a pot, add water and cook until tender. Drain the water from the boiled potatoes, cool them down a bit and then, still lukewarm, squeeze them through a potato press.

Squeeze the excess juice from the sauerkraut then chop it. Put it in a bowl, add the mashed potatoes, eggs, both types of flour, chopped parsley, salt, pepper, paprika and cumin. Mix. Take a spoonful of potato mass and form balls with a diameter of about 6 centimetres each. Coat each ball in breadcrumbs and gently flatten them on your hand.

Pour the oil into a pan and heat it up. Put the potato cakes on the hot oil and fry them over a medium heat until golden brown on both sides. Put the fried potato cakes on a paper towel to drain the excess oil.

Good to know when making potato and sauerkraut cakes.

From the moment the potatoes started boiling, I cooked them for 25 minutes. It is always worth checking the potatoes with a fork while boiling. Depending on the type used, they may take more or less time to cook.

When preparing potato cakes, use floured potatoes, such as Yukon Gold.

If the sauerkraut you use has a very intense flavour, rinse once in water. This time I did not do it, because the cabbage I used had a delicious sauerkraut flavour and it was perfect.

Form the cakes from cold potato mass. It can also be additionally cooled in the fridge beforehand.

If the cakes stick to your hands, rinse your hands with cold water then form the balls.

When frying the cakes it is very important that the oil is at the perfect temperature. It cannot be too cold or too hot. If the oil is too cold, the cakes will soak it up, and if the oil is too hot, they will burn. That is why it is so important to fry the cakes over medium heat.

Are you looking for potato dishes? If so, try our recipe for Mashed potatoes with fried onion.