Croquettes with minced meat, sour cabbage and mushrooms

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Senior Cook
Dec 15, 2009
Poland Nowy Sącz
It's tasty!


· 2 cups flour
· 1 cup milk
· 1 cup of boiled water
· 2 eggs
· 1 flat teaspoon of salt
· oil for frying instead of frying in oil, you can add oil to the dough about ½ cup

· 0,5 kg mushrooms - 17,63 oz
· 0,5 kg sauerkraut
· 0,5 kg minced meat
· 1 large onion
· salt and pepper to taste

Coating of eggs and breadcrumbs:
· 2 eggs
· bread crumbs
· oil for frying

Pancakes best done using a mixer. All the ingredients put in one bowl.
Mix everything. The dough should have the consistency of thick cream.
With prepared dough fried pancakes on both sides.
Then we proceed to prepare the stuffing. Sauerkraut slice.
Cook until tender for about 15 minutes.
Fry the minced meat.
Peel mushrooms and remove the stems.
Then, mushrooms, grate or cut into small cubes.
Onions cut into small cubes.
Then on the 3 tablespoons of oil, fry the onions.
When the onion will have a golden brown, add chopped mushrooms and steam for about 10 minutes pouring a glass of cold water.
Meantime, drain the cabbage.
Add fried minced meat and boiled cabbage for the strangled mushrooms.
Mix everything together and steam for 10 minutes.
Ready stuffing is left to cool, then seasoning with salt and pepper.
Then we put the stuffing in the center of pancake.
Wrap as croquettes or two sides to the center and wrap.
That made croquettes coated in egg and breadcrumbs.
And fry until golden brown on both sides.
Croquettes taste best with borsch.
You can see photo:
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