This one is wonderful! I love the combo of ham and corned beef - most recipes call for ham only.
1 Onion, chopped finely
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1 Garlic clove, minced & mashed
6 tb Flour
2 c Sauerkraut, drained & chopped finely
1 tb Fresh parsley, finely chopped
1/2 c Beef broth
2 c Milk
2 1/2 c Flour
4 c Dry bread crumbs
Vegetable oil for frying
1.In a large skillet, cook onion in the butter over medium heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute.
2.Stir in 6 tb flour and cook mixture over medium heat, stirring, for 3 minutes.
3.Stir in sauerkraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like.
4.Spread mixture on a platter and chill for at least 3 hours.
5.In a bowl, whisk together the egg, milk, and flour. Shape the kraut mixture into balls, dip them into the egg mixture and roll them in the bread crumbs.
6.In a large skillet, heat 2 inches of oil to 375F on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Serve with mustard sauce.
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