Fusion sauerkraut balls

Name: fusion sauerkraut balls
Total time: 40 min
Yield: 6
Ingredients: 250 gram wine sauerkraut; 500 gram crumbly potato peeled; 75 gram creme fraiche; 20 gram butter; 50 milliliters milk; 100 gram chicken breast finely chopped; 1 mespoint shawarma spices; tablespoon peanut oil; tablespoon liquid baking product; fresh pineapple peeled, in mini cubes; 6 cut old white bread ground, without crust; frying oil; 3 egg; 225 gram patent flower; 50 gram cornstarch; teaspoon salt; teaspoon pepper; 400 gram Greek yoghurt; 150 gram mayonnaise; 1 tablespoon curry powder

Try these delicious Fusoin sauerkraut balls too

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Boil the sauerkraut and the potatoes in 20 minutes. Drain and stamp with the crème fraîche, butter and milk. Season with salt and pepper. Put the mass away cold so that it can stiffen.
Season the chicken with the shawarma herbs and fry briefly in the oil.
Add the chicken and the pineapple to the sauerkraut stew and mix carefully. Form balls with moist hands and put them cold again.
Now make the tempura batter by mixing all the ingredients with a whisk. Keep it cold so that it sticks better to the balls.
Mix the ingredients before the dip and add a spoonful of water if it is too thick.
Heat the deep fryer to 170 ° C. First take the balls through the tempura batter and then through the bread crumbs.
Fry the balls for about 5 minutes. Serve them with the yoghurt curry tip.