Sauerkraut and mushroom croquettes (Krokiety z grzybami i kapusta)

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Croquettes-1

 

Ingredients:

Pancakes:

2 cups of milk
2 medium eggs
2 cups of flour (about)
pinch of salt

Filling:

1 kg sauerkraut
200g dried wild mushrooms or 500g fresh ones
2 medium onions
2 garlic cloves
2 bay leaves
1 tbsp vegeta
salt and pepper to taste
1 tbsp spicy pepper (powder)

Coating:

1 glass breadcrumbs
1 or 2 medium eggs
Salt

Directions:

Pancakes:

Mix some milk and eggs in a bowl. Add flour gradually, mix with salt and add some more milk.
Grease a pancake pan or frying pan with oil (few drops only). When hot, pour in enough batter and cook on both sides until lightly browned. Continue until all the batter is used. The number of pancakes will depend on the size of the pan. If you need more, increase the size of the ingredients proportionally.

Filling:

Soak the dried mushrooms in water (or vegetable bullion) for several hours.
If you chose to use fresh mushrooms, peel them and wash.
Chop the sauerkraut into smaller pieces.
Steam it in the water from dried mushrooms, vegetable stock or water with bay leaves, until it becomes soft. Add all the seasonings.
Make sure that you squeeze all the water out, then grins it and put in big bowl
 
Peel onions and garlic and chop them finely. Add them into the cabbage.
Chop mushrooms into small pieces. Add them into the pan and steam all together for about 30 minutes.
Season with salt and pepper.
Pre-heat oil on a frying pan and fry cabbage for about 15 minutes while stirring. Leave it to cool down.

Making Krokiety:

When pancakes and the cabbage cool down, spread the cabbage over each pancake.

Fold the sides inside and roll it into small roulades.

Dip them into egg and the bread crumbs, and fry form each side to a golden color.

Your Krokiety are ready!

Enjoy!

Croquettes

Pancakes

Croquettes

Croquettes

Croquettes

Croquettes

Croquettes

Crouquettes

 

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