|Canned sauerkraut||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|All purpose flour||4 1⁄2 Teaspoon|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon|
|Boiled ham||4 Ounce|
|Swiss cheese||1 Ounce|
|Plain dry bread crumbs||13 1⁄2 Teaspoon|
|Vegetable oil||4 Teaspoon|
Finely chop sauerkraut and set aside.
In 10-inch nonstick skillet combine 2 tablespoons water and the onion and cook over low heat until onion is translucent; sprinkle with 2 teaspoons flour and, stirring constantly, cook until flour is dissolved.
Increase heat to high and add broth mix and remaining water; stirring constantly, bring mixture to a boil and cook until thickened.
Reduce heat and add sauerkraut, ham, and cheese; continue cooking and stirring until cheese is melted.
Transfer mixture to a bowl and let cool slightly; cover and refrigerate until thoroughly chilled, at least 30 minutes.
In small bowl lightly beat egg; add remaining 2 1/2 teaspoons flour and stir to combine.
On sheet of wax paper or a paper plate spread bread crumbs.
Divide chilled cheese mixture into 12 equal portions and roll each into a ball; roll each ball in egg mixture, then in crumbs, being sure to use all of mixture and crumbs.
In 10-inch nonstick skillet heat oil over medium-high heat.
Add balls and cook, turning, until browned on all sides; serve immediately.