Ingredients
- For the balls:
- 600g cooked ham very finely ground
- 500g drained and chopped sauerkraut
- 50g onion, finely chopped
- 1 garlic clove, minced
- 3 tablespoons dry bread crumbs
- 150g cream cheese, room temperature
- 3 tablespoons fresh flat leafed parsley leaved, chopped
- 2 tablespoons Dijon mustard
- ⅛ teaspoon pepper
- dipping sauces of your choice
- For frying
- ½ cup flour
- 2 eggs
- ¼ cup milk
- ¾ cup dry bread crumbs
- oil for deep frying
HAM AND SAUERKRAUT BALLS
Method
- In a large bowl combine ham, sauerkraut, onion, garlic and 2 tablespoons of the breadcrumbs; add cream cheese, parsley, mustard, and pepper and mix ingredients together, by hand
- Chill for 1 hour to firm up for shaping into small balls
- Prepare three containers for coating each ball: flour, egg mixture, panko bread crumbs Dip each frozen ball into the flour, then the egg mixture, and roll to cover in the crumbs
- Place on parchment lined cookie sheet and keep chilled in the freezer until ready to fry
- Heat oil in a deep pot or fryer
- Fry in small batches until golden, about 5 minutes Serve immediately with a range of condiments: whole grain or dijon mustard, chutneys of your choice, apple sauce to name a few
Comments
Thanks to Jar Up for providing the sauerkraut; and to Havoc Pork for the cooked ham used in the demonstration at the market
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