2 cups wildbrine® Brussel Kraut
1 pound Idaho potatoes, peeled, diced and cooked until tender
1 cup diced ham
2 egg yolks
1/2 cup whole grain mustard
3 TBSP chopped green onions
2 cups all-purpose flour
2 eggs, beaten with 2 TBSP milk
1 1/2 cups sour cream
1 TBSP finely chopped fresh parsley
Oil, for frying
Mash the potatoes in a large mixing bowl. Add the Sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet, and put in freezer for 30 minutes.
Preheat the fryer. Season the flour, egg wash and breadcrumbs with salt and pepper. Roll each Sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Then, roll each in the bread crumbs.
Fry the Sauerkraut balls in batches until golden brown, about 2-3 minutes. Remove from the fryer and drain on paper towels.
In a small mixing bowl, combine the remaining 1/2 cup of mustard and sour cream. Season with salt and pepper, and mix well.
Serve the Sauerkraut balls on a large platter with the mustard dipping sauce.