Sauerkraut cutlets - you can't drag them away by the ears

Country kitchen

I offer you a recipe for sauerkraut cutlets with step-by-step photos. I've tried making this dish in various ways, but this recipe yields the most delicious cutlets. Minimum ingredients and time – maximum pleasure.

I added semolina to the cutlets. You can substitute oatmeal for the semolina if desired. And if you want a really crispy crust, use breadcrumbs instead of flour for the breading.

Ingredients:

sauerkraut – 300 g;
semolina – 100 g;
sugar – 1 tsp;
egg – 1 pc.;
vegetable oil for frying cutlets.

How to make sauerkraut cutlets

Let's prepare the ingredients for the cutlets. Note that I didn't list salt in the ingredients, as sauerkraut already contains it. If you prefer it saltier, add some. You can also use your favorite spices.

Pour semolina into a bowl. Break an egg into it and add sugar.

Mix this liquid mass thoroughly and leave for 10-15 minutes so that the semolina swells slightly.

Then add this mixture to the sauerkraut and mix thoroughly with your hands. If any juice is released, drain it.

We form cutlets from cabbage.

Dredge each cutlet in flour and fry in a frying pan with vegetable oil. Fry for 3-4 minutes on each side over medium heat.

The sauerkraut cutlets are ready. They're so delicious, you'll be hooked! Be sure to try them. Good luck in the kitchen!