Sauerkraut Pancakes

18 May

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Don”t say yuck.

My daughter just came back from Budapest and said she had these pancakes and they are delicious.

I had to try them.

You have to love sauerkraut to really enjoy these pancakes.

1 1/2 cup drained and squeezed sauerkraut.

1/4 cup chopped fresh chives or two diced scallions

1 cup leftover mashed potatoes

1 egg

2 tablespoons flour

1/2 teaspoon black pepper

Mix everything together

Make a ball the size smaller than a baseball then flatter out to about 3/4 inch thick.

Heat about 1/2 cup canola oil to medium high

Place the pancakes into the pan and fry till both sides are golden brown.

Wait till one side is brown and try not to touch them until it is time to turn them over and brown the other side

Drain on a paper towel

Serve with yogurt dill dip , sour cream, bacon bits and apple sauce.

If you want to keep it low carb eliminate the potato but you do need the flour to help bind the sauerkraut.

I was a little skeptical but really liked them.

Something different and everything tastes good fried.

Next time I am going to try baking them at a high heat to cut some calories.

 

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