Mary Beth'S Sauerkraut Balls - cooking recipe

Ingredients

1 lb. Idaho potatoes, peeled, diced and cooked until tender
2 c. sauerkraut
1 c. small diced Bavarian ham
2 egg yolks
3/4 c. whole grain mustard
chopped green onions
2 c. all-purpose flour
2 eggs, beaten with 2 Tbsp. milk
3 c. fine dried bread crumbs
oil (for frying)
1 1/2 c. sour cream
1 Tbsp. finely chopped fresh parsley leaves

Preparation

Rice the potatoes, using a food ricer, into a large mixing bowl. Add the sauerkraut, ham, egg yolks and 1/4 cup of mustard. Mix well and season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment-lined baking sheet. Freeze for 30 minutes.