Polish Festive Croquette with sauerkraut and mushrooms
Crispy croquettes filled with sauerkraut cabbage with a mix of fresh and dried mushrooms. Perfect to start your Xmas dinner or as a side for any other celebrations, new year’s eve, the second day of Christmas or just to make this festive season a bit longer because why not?
I like to make these after I cook a big batch of Barscz (beetroot soup) as it goes so well as a side in a mug to sip while you demolish your croquettes.
What we will make to wrap our filling in? Polish style crapes, and to make them crispy we will roll each one of them in egg wash and breadcrumbs. Fry them in a bit of oil and it will be ready to enjoy. It’s a real treat for the whole family.
Polish Festive Croquette with Sauerkraut and Mushrooms
Ingredients
- 200 g Chestnut Mushrooms
- 350 g Sauerkraut
- 2 cups Beef Stock
- 1 Onion
- A Handful of Dried Mushrooms
- 3 Bay Leaves
- 6 Peppercorns
- 1/4 tsp Dried Thyme
- 1 Egg
- Breadcrumbs
For Crape Butter
- 250 g Plain Flour
- 1.5 cup Milk
- 1 Egg
- 50 ml Water
- 2 tsp Olive Oil
- Pinch of salt
Instructions
- Start with placing dried mushrooms in a bowl with warm water and set aside for 30 min.
- Meanwhile, chop onion and mushrooms into cubes. Heat 2 tbsp of olive oil in a deep pan. Place onion, mushrooms and thyme on to the pan and cook for 5 to 10 min stirring occasionally.
- Next prepare sauerkraut. Give it a try and if it’s too strong in taste for you, you can give it a quick wash in a strainer. Don’t put too much water as most of the vitamins is in the natural juices. Place it on a chopping board and make few cuts to make the strings of cabbage shorter.
- Add cabbage into a pan with mushrooms and let it fry for few minutes on low heat. Add the drained and roughly chopped dried mushrooms. Follow with beef stock, peppercorns and bay leaves. Cover the pan with a lid and turn the heat to medium/high. Cook until all the water is gone.
- While our filling is cooking, we will make crapes. Combine, with a hand mixer, all the ingredients for a crape butter in a large bowl. Heat up a medium flat pan and start making your crapes. You should end up with around eight large crapes.
- When the cabbage is ready to start filling in the crapes. Place a large amount of filling (around 3 large tbsp) in the centre of the crape. Fold in the sides first and then roll. Continue with all your croquettes.
- Next coat each croquet first in beaten egg, then in breadcrumbs. Heat up 3 tbsp of oil in a pan and place croquettes in. Cook for a few minutes, until golden brown on each side.
- Serve the croquettes with a side of beetroot soup in a cup for an extra cosy effect.