Vegetarian Sauerkraut Balls and Vegetarian Pate

published by V Wagner on Aug 10, 2008

Nothing beats a batch of sauerkraut balls as a snack.

Traditional eastern European fare, often made with deviled ham or other meat, these aren’t typically on vegetarian menus. Made with vegetable paté, however, they’re just as festive and heart-warming. Use some of the vegetable paté for the sauerkraut balls, and the rest can be spread on crackers.

Altogether, it’s a perfect treat that brings a touch of old eastern European traditions into the twenty-first century.

Vegetarian Sauerkraut Balls

Serves 8 * 90 minutes

Ingredients

  • 2 Tbs. olive oil
  • 1 medium onion, chopped fine
  • 1 clove garlic, minced
  • 1 cup vegetable paté (recipe below)
  • 4 Tbs. whole wheat flour
  • ½ cup vegetable broth
  • 3 cups chopped, drained sauerkraut
  • 3 Tbs. fresh parsley, chopped
  • 5 Tbs. olive oil
  • 1 cup whole wheat flour
  • 2 eggs, whisked together
  • 1 cup finely chopped bread crumbs
  • Sea salt, to taste

Method

  1. Heat 2 Tbs. oil in medium skillet.
  2. Add onion and garlic and sauté until soft.
  3. Stir in the vegetable paté, and cook, stirring, about 4 minutes.
  4. Stir in flour, and then add the broth; cook until the mixture thickens, about 1 minute.
  5. Add the sauerkraut and parsley; mix thoroughly.
  6. Remove from heat and let cool, then place in a medium bowl, cover with plastic wrap and chill for 1 hour.
  7. After chilling, scoop out teaspoonfuls of the mixture and shape with palms into balls.
  8. Place flour, eggs, and bread crumbs in separate bowls.
  9. Roll the balls first in the flour, then in the eggs, then in the bread crumbs, and place on a plate.
  10. Heat 5 Tbs. olive oil in a skillet. 
  11. Place several balls at a time in the skillet, turning until browned; place on paper towels to drain.
  12. Sprinkle with sea salt before serving warm.

Vegetable Paté

Serves 8 * 30 minutes

Ingredients

  • 1 Tbs. olive oil
  • ½ cup onion, minced
  • ½ tsp. salt
  • 1 ½ ups chopped fresh green beans
  • 2 hard boiled eggs
  • ¼ cup chopped walnuts, cashews, or almonds
  • 2 tsp. fresh lemon juice
  • 2 Tbs. soy or regular mayonnaise
  • 1 cup chopped, fresh parsley
  • Salt and pepper to taste
  1. Heat the olive oil in a medium skillet.
  2. Add onion and salt and sauté for about 10 minutes.
  3. Add the chopped green beans and sauté for another 10 minutes, or until tender.
  4. Remove mixture from heat, and add with remaining ingredients to a food processor and puree into a paste.
  5. Place in a bowl and store in the refrigerator for up to 3 days.


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