Sauerkrautballs with a Mustard-Peanut-Maple Dip “Vegetarian Borreltime”

 

Have you ever been to the Netherlands? Yes ? Have you ever sit in a bar starting from around 18:00-19:00 ending to 22:00 ? Well than you might have seen a group of smiling people sitting around a woden blak of little fried balls, cheese sipping on some beer.

Well, in the netherlands this friendly gathering is called BORREL and is a afterwork drink with colleques and friends in wich you talk about all different kinds of stuff, get stories of work and make connections with the people you see everyday at your workplace.

If you have been to the Netherlands and triedd some traditional (commercial) food there than you also know that they love one thing : FRYING EVERYTHING. That also reflects on the classic food searved on the “borrelplank”. What you almost find everywhere are the so called Bitterballen. Fried meatballs with cheese that you dip into mustard. For vegetarians you mostly find a delicious mushroom version.

That wasnt enough for us ! We want to add another version to the Plank- the sauerkrautballs. The super hearty, fried richness of the balls, combined with the liht sourness of the Sauerkraut just make up the perfect combination.

And next to it: sauerkraut is simply in season at the moment and with the dutch name “zuurkool” also depply rooted in the duthc culture. Our goal is to bring it into a new context. Not only make it seen as a winter dish, mashed under potatoes and eaten with the so called “rookworst”.

Well, we gave this a try and were simply amazed by the combo – Friends drinking evening approved !!!

VEGAN ABSOLUTLY POSSIBLE

So here is how you do it:

1. Start with mixing the sauerkraut, finly cut onion spices, flour, cream cheese, bread crumbs and white wine.

 

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

2. mix until everything is equally combined. Taste and season after your prefferenace, remember afterwards it will be less intense in seasoning if you fry it.

 

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

3. Place the dough in the fridge for around 10 minutes, take out and form balls in your hands. This can get messy, simply have fun with it 🙂

4. If youre a perfectionist you can now place them on a cloth and freeze them for up to 2 hours for a easier coating, you can absolutly try it without freezing them, just be fast than.

5. In one bowl, either place the egg or the flax egg mixture, in the other add the panko mixture. Now dip the balls first in the wet than the dry mixture.

5. Now, the frying part. Heat the oil in a medium sized pan, test the heat with a wodden stick. Its ready when you see small bubbles forming.

6. Now start placing the balls into the hot oil and gently turn them. When they are golden brown, approx. after 3 minutes, take them out and place them on a paper towel to get rid of access fat.

 

7. Now mix everything for the sauce together until you receive a smooth texture and dont wait too long to serve them. They are best when warm.

 

 

ENJOY !!

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

Sauerkrautballs by Truefoodsblog

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