Potato + sauerkraut fritters with chive crème fraiche
Here is another delicious recipe from Emma Galloway of My Darling Lemon Thyme!
We’ve used our Honey + Mustard Sauerkraut here, but have a play around with some of our other flavours as many will work just as good!
1kg floury potatoes such as Agria, scrubbed
1/2-3/4 cup drained GoodBugs NZ Sweet As – Honey + Mustard Sauerkraut
1 large free-range egg, lightly beaten
1 1/2 tablespoons cornflour (gluten-free if needed)
2 tablespoons finely chopped chives
Olive oil or ghee, to cook
Chive crème fraiche
3/4 cup crème fraiche (or sour cream)
3 tablespoons finely chopped chives
Grate potatoes into a large sieve or colander set over a bowl and using your hands, squeeze out as much liquid as you can. Place squeezed potato into a clean bowl, add sauerkraut, egg, cornflour and chives. Season with salt and pepper and mix well to combine. Heat oil in a large heavy-based frying pan over medium heat, add large spoonfuls of mixture, then using your spoon, shape them into rough rounds. Lower heat and cook 5-8 minutes or until tender and golden on the bottom before flipping over and cooking for a further 5 minutes or until cooked through. Remove from heat and keep warm in a low oven while you cook the rest.
To make chive crème fraiche, combine ingredients in a small bowl, season with salt and stir well.
Serve fritters hot, with chive crème fraiche.