|Garlic||1 Clove (5 gm)|
|Cooked ham||1⁄4 Cup (4 tbs)|
|Beef stock/Beef bouillon||1⁄4 Cup (4 tbs)|
|Whole wheat flour||2 Tablespoon|
|Sauerkraut||1 1⁄2 Cup (24 tbs), well drained|
|Fresh parsley||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Non instant powdered milk||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs) (Extra)|
|Raw wheat germ||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Melt butter in heavy skillet.
Grind onion and garlic and cook in butter until onion is transparent.
Grind ham and stir into onion mixture.
Heat thoroughly, add beef stock and heat again just to boiling.
Stir in flour and immediately reduce heat.
Stir constantly, adding more flour if necessary, until mixture is very stiff.
Grind sauerkraut and parsley, squeezing dry before stirring into ham mixture in skillet.
Cover and refrigerate.
Beat egg and milks together in a small bowl.
When sauerkraut mixture is cold, roll into small balls.
Roll in whole wheat flour, then dip in egg-milk mixture.
Roll in wheat germ.
Dry for 10 minutes then fry in deep fat heated to 350° to 360° until nicely browned.
Sauerkraut balls may be frozen.
If frozen, bake without thawing on an ungreased baking sheet at 350° until hot.