Ingredients
Scale
- 3 large potatoes, peeled and cut into chunks
- 1 cup drained sauerkraut
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons chickpea flour
- 1/2 cup low-sodium vegetable broth
- 3 tablespoons refined coconut oil, for frying
- Fresh herbs (like parsley or chives), chopped, for garnish
Instructions
- Peel and cut potatoes into chunks.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and mash until smooth.
- Allow the mashed potatoes to cool slightly.
- In a large mixing bowl, combine the mashed potatoes with drained sauerkraut, finely chopped onion, minced garlic, and chickpea flour.
- Gradually add vegetable broth until the mixture holds together but isn’t too wet.
- Season the mixture with salt, pepper, and fresh herbs of your choice.
- Shape small balls or patties from the filling mixture, about one inch in diameter.
- Place the shaped bites on a parchment-lined baking sheet.
- In a skillet over medium heat, melt refined coconut oil.
- Add potato bites in batches to the skillet, frying each side for approximately 4-5 minutes until golden brown and crispy.
- Remove bites from the skillet and drain on paper towels.
- Garnish each bite with freshly chopped herbs or a dollop of sour cream if desired.
- Serve immediately while warm for maximum crunchiness.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with mustard or sour cream.
Add herbs for extra flavor boost.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg