Fried Sauerkraut Cakes With Kielbasa - cooking recipe

Ingredients

1 (16 ounce) package sauerkraut, rinsed and drained well (not canned)
2 eggs, lightly beaten
1/3 cup flour
1/2 cup green onion, chopped fine
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 - 3/4 cup vegetable oil, divided
1 lb smoked kielbasa, cut crosswise into 1/2 inch slices

Preparation

For Sauerkraut Cakes:
Preheat oven to 250 degrees Fahrenheit.
Pat sauerkraut dry between paper towels to remove as much moisture as possible.
Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
Turn out into hot oil using a fork.
Release and flatten to 3-1/2 inch diameter with the fork.
Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
Fry more cakes in the same manner with remaining ingredients.
For Kielbasa:
Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.