I noticed this morning that my current batch of sauerkraut had exceeded its target two week ferment time and it was time to jar it up and store it in the refrigerator. This new batch yielded three full quarts of kraut and there was still a partial jar from the previous batch in the fridge. A well stocked refrigerator is nice to have but when it gets overcrowded some things inevitably are forgotten about and end up going to waste. There was a real need to find ways to use sauerkraut other than the small portion I frequently add to my daily diet.
Oh, by the way, this new lot of sauerkraut is delicious!
Patties are a convenient and tasty way to use up odds and ends. I’ve had red lentils (whole unhusked masoor dal) sprouting this week and they are at their prime. I thought they would pair well with Sauerkraut.
Speaking of sprouts, the red potatoes were sprouting to beat the band, and potatoes work well to hold a patty together.
Onions are basic to most savory dishes, and chilis go with anything, even chocolate. For seasoning I chose my chipotle Tex-Mex mix and additional salt.
To dry things up and achieve a patty consistency I used oatmeal and flour. In retrospect the addition of bread crumbs would have been an improvement.
The patties were pan fried with a minimal amount of olive oil.
We enjoyed the patties with probiotic cultured salsa and sour cream..