Polish croquettes - savoury pancakes with sauerkraut and mushrooms

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Today I'd like to share a recipe for delicious and satisfying Polish croquettes - savoury pancakes filled with sauerkraut and mushrooms.


The first step in preparing the best croquettes is making crepes - and so I'll show you a foolproof recipe for elastic crepes that don't break when you assemble croquettes. Throw in balanced, seasoned filling and crunchy crust - it's no wonder it's a much loved Polish cuisine classic.

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients
Crepes
  • Scant glass (~120 g) flour
  • 4 large eggs (~240 g)
  • 1/2 glass (120 ml) milk
  • 1/2 glass (120 ml) water
  • Salt
  • Frying oil

Filling

  • 100 g dried mushrooms
  • 500 g sauerkraut
  • 1 onion (~130 g)
  • 30 g unsalted butter
  • 2 bay leaves
  • 5-6 allspice berries
  • 5-6 corns whole black pepper
  • Salt and ground black pepper to taste

Crust

  • 2 large eggs
  • 3/4 glass (~80 g) breadcrumbs
  • Frying oil

Method

  1. Soak mushrooms. Cover dry mushrooms with cold water in a cooking pan and set aside for at least 2 hours - or best overnight. Change water after the first hour to get rid of any sand.
  2. Prepare crepe batter. Into a bowl add flour, milk, water, eggs and salt. Mix all the ingredients with a whisk or electric mixer to obtain a smooth batter. Put the batter into a fridge for at least 30 minutes.
  3. Fry crepes on a pan 20 cm in diameter. Cover ready pancakes with a kitchen towel or a piece of kitchen roll to prevent them from drying and set them aside until ready to assemble the croquettes.
  4. Place the pan with the mushrooms on a stovetop and turn on heat to medium. Cook mushrooms, on medium heat, for 30 minutes from the point they are brought to a boil. Take mushrooms out with a slotted spoon.
  5. To water remaining in the pan add bay leaves, allspice and peppercorns. Add sauerkraut and cook it until soft. Add more water as required to cover the sauerkraut. Drain ready sauerkraut and set it aside to cool.
  6. Chop the onion into fine cubes.
  7. Mince mushrooms and sauerkraut together.
  8. Melt butter in a large frying pan. Add onion and cook it until translucent. Add minced mushrooms and sauerkraut; cook them together for a few minutes. Season to taste with salt and pepper. Set ready filling aside to cool.
  9. Assemble croquettes. Place a heaped spoon of filling in the middle of each pancake. Fold the pancake side edges inside and roll into a croquette.
  10. Put rolled up croquettes into beaten egg and then in breadcrumbs.
  11. Fry croquettes for 2 minutes on each side until golden in a large amount of oil. Take ready croquettes out of the pan and put them onto a plate lined with a piece of kitchen roll to drain excess fat.
  12. Serve with borscht. 
  13. Enjoy!
Approximate nutritional value
1 serving (assuming 2 croquettes per serving)
  • 457 kcal
  • Carbs: 40 g 
  • Fat: 27 g
  • Protein: 17 g
  • Fibre: 4 g

100 g

  • 161 kcal
  • Carbs: 14 g 
  • Fat: 9 g
  • Protein: 6 g
  • Fibre: 1 g

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