Today I felt like I could eat our typical Czech potato patties. They are made out of grated potatoes, white flour, eggs, and seasoning. Not really low carb, I know. But we used to eat them with a sauerkraut side dish. So I thought, how about to leave out the potatoes, and instead of side dish, putting the sauerkraut inside the patties. And some extra parmesan cheese can never disturb, right? Sauerkraut patties with parmesan cheese turned to fill my expectations, and it isn’t just keto friendly meal, it is also an excellent dish for vegetarians. Moreover, sauerkraut has a very positive effect on our health.
Sauerkraut is a cabbage that goes through the fermentation process. It changes the structure and taste of the product. But it mainly causes, that the cabbage contains a large number of health benefits. Perhaps you did not even know that half a cup of sauerkraut contains only seven grams of carbohydrates, two grams of sugar, but ten percent of the daily vitamin C dose, 11 percent of the recommended daily vitamin K doses, and five percent of the recommended daily doses of vitamin B6 and folic acid. Half a cup of cabbage contains about 20 percent of the daily dose of sodium. We also find iron and manganese, potassium, proteins and, most importantly, probiotics, which are essential for the proper functioning of digestion, immunity, but also nervous systems.
Thanks to its vitamin C content, vitamin B6 and folic acid keeps cabbage homocysteine at bay, making it a key to stable health and good immunity to practically all diseases. Indeed cabbage maintains the correct functioning of the intestines, removes skin problems, flatulence, constipation, fatigue and other illnesses that are linked to poorly functioning organs. It regulates cholesterol levels. Increased attention should, therefore, be paid to the consumption of sauerkraut, especially after the use of antibiotics, which can help our body to fight bad bacteria, but at the same time it usually also squeezes healthy bacteria. Incorporation of sour cabbage into the diet also results in increased neurotransmitter production, and the surprising conclusion of scientific studies is that people who eat sauerkraut will change their way of thinking. Reason more to try my patties with parmesan cheese.
Extra tips for making Sauerkraut patties with parmesan cheese! Don’t wash the sauerkraut you will have to squeeze it very well. Otherwise, it won’t hold shape, and if you additional wash it, it won’t have any taste anymore. You can also fry the patties in a pan, but the dough is very soft, so you have to find the right heat (low-medium heat), so it won’t burn and turn it very gently, so the patties won’t fall apart. So honestly, if you are a beginner in the kitchen, I recommend baking the sauerkraut parmesan patties in the oven. Anyway, it is the more healthy version.
- 500 g / 1 pound sauerkraut
- 100 g / 3,5 oz parmesan cheese (finely grated)
- 5 egg yolks
- 2 egg whites
- 2 garlic cloves
- 10 tbsp almond flour
- Salt, pepper, ground cumin
- Preheat oven to 180°C (360°F). Line a pan with parchment paper.
- Squeeze all the liquid out of the sauerkraut properly. Don’t wash it.
- Beat the eggs and separate yolks from whites. You will only need two whites, which you beat into thick snow.
- In a larger bowl mix sauerkraut, almond flour, grated parmesan cheese, two pressed garlic cloves and seasoning.
- Add egg white and gently stir in the mixture.
- Create half-inch thick patties on the prepared baking tray.
- Bake for 20 minutes.
- Serve immediately. (I served with sour cream with pressed garlic and seasoning).