Kraut Cakes with Yogurt Dipping Sauce

Serve these sauerkraut pancakes, with probiotic-rich yogurt dipping sauce, as an appetizer or snack.
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Kraut Cakes with Yogurt Dipping Sauce

Serve these sauerkraut pancakes, with probiotic-rich yogurt dipping sauce, as an appetizer or snack.

Ingredients

  • ½ cup plain Greek yogurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 clove garlic, finely chopped
  • ½ tsp cumin
  • 3 basil leaves, cut into chiffonade, for garnish (optional)
  • 1 cup sauerkraut, strained and squeezed, juice reserved
  • ½ cup flour
  • 1 egg
  • 1 tsp salt
  • 1 tbsp olive oil

Preparation

  1. In a bowl, mix yogurt, tahini, lemon juice, garlic, and cumin until evenly combined. Add salt and black pepper to taste. Garnish with basil.
  2. In another bowl with reserved sauerkraut juice, add water until liquid is ½ cup. Whisk kraut-juice mixture, flour, egg, and salt until combined. Let batter sit 10 minutes. Stir kraut into batter.
  3. In a skillet over medium heat, warm oil. Pour half the batter into skillet. Cook until bubbles form, 4–5 minutes. Flip with a spatula and cook until cooked through, 2–3 minutes. Repeat steps with remaining batter. Cut kraut cakes into triangles and serve with yogurt sauce.

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Nutrition Information

  • Serving Size: 4
  • Calories: 879
  • Carbohydrate Content: 16 g
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g