Components

    For stuffing: 500 g of sauerkraut, about 500 g of fresh mushrooms, two large onions, vegetable fat, spices, salt, pepper, soy sauce. For croquettes: flour, egg, water, salt, pepper, bread crumbs

  Preparation of stuffing

    Wash the mushrooms and chop them into chips, or chop them finely. Put a little fat into the pan and fry it until the water evaporates. Boil the sauerkraut and chop it finely. Dice the onion and fry it in butter until it has a glassy color.  

    Combine all three ingredients, fried mushrooms, chopped cabbage and fried onions in a pan, mix thoroughly and fry for a while. Season with spices to taste.  

Preparation of pancakes for croquettes

    We make a classic solution for making pancakes from the flour, water and egg. And so we continue to do so, i.e. fry pancakes, putting them aside.  

Preparation of croquettes

    Put the stuffing to the fried pancakes, in an amount that suits us but will allow the pancake to be wrapped. Place properly wrapped croquettes on a plate.  

    Then coat the croquettes in beaten egg and breadcrumbs and place them on the plate again. The final step is frying. Fry the croquettes until golden brown on both sides in hot vegetable fat. And it's ready 😉  

The way of serving

    Croquettes are best served with beetroot borscht, but broth or mushroom soup made from dried mushrooms are also good.  

Enjoy your meal

Photo: Panasonic Lumix FZ82, January 2021, Silesia

all photos and video were taken by me and are my property
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