Sauerkraut Carrot Balls

Ingredients

• •2 cups sauerkraut, chopped and drained
• •1 cup shredded carrot
• •3 tablespoons spicy mustard
• •2 tablespoons Worcestershire sauce
• •2 tablespoons ground cumin
• •1 tablespoon chopped fresh parsley
• •1 tablespoon chopped fresh basil
• •1 tablespoon ground turmeric
• •1 pinch ground cayenne pepper
• •1 teaspoon garam masala
• •1 teaspoon ground black pepper
• •1/2 teaspoon salt
• •6 tablespoons all-purpose flour, or as needed
• •1 tablespoon vegetable oil
• •1 onion, finely chopped
• •6 cloves garlic, minced
• •1/2 cup water, or as needed
• •oil for frying
• •2 cups bread crumbs

Steps

1. 1Combine sauerkraut, carrot, mustard, Worcestershire sauce, cumin, parsley, basil, turmeric, cayenne, garam masala, black pepper, and salt in a large bowl; mix until thoroughly combined. Add 6 tablespoons flour and mix well to combine.
2. 2Heat vegetable oil in a large pot over medium heat. Add onion and garlic; cook and stir until slightly softened, about 5 minutes. Add sauerkraut mixture and 1/2 cup water; cook and stir until the mixture thickens, adding more water if needed, 5 to 8 minutes. If the sauerkraut mixture is not thick enough or not thickening, add more flour.
3. 3Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
4. 4Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
5. 5Use a 1-inch cookie scoop or your hands to form the cooled sauerkraut mixture into 1-inch balls. Roll them in bread crumbs and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes. Drain on paper towels.