This recipe is loosely inspired by Korean kimchi pancakes with their delicous fermented touch and yummy texture with vegetables throughout. Instead of kimchi though I have used sauerkraut of course to make these sauerkraut fritters and instead of wheat flour I have gone for chickpea flour.

This swap in flours of course makes the fritters gluten free but also adds some more micro-nutrients and protein too. I do like to use chickpea flour to make savoury fritters and pancakes for this reason. It also gives them a nice pale yellow colour which I like to enhance by adding a dash of ground turmeric. I also season them with a well loved spice mix here in Sweden called persillade. If you can’t get a hold of it you can simply add 1,5 tsp of dried parsley and 0,25 tsp each of garlic granules and salt. It goes really well with the tangy sauerkraut. Enjoy!

If you want more budget friendly meal ideas check out this potato and kidney bean curry and this zingy kale, leek and cannelini bean soup that were also featured in this video along with this curry.

Malin x

Sauerkraut Fritters

Serves 4 (makes 12 fritters)


2 cups sauerkraut

4 spring onions, cut into long matchsticks

1 small red onion, sliced into half moons

1,5 cup chickpea/gram flour

0,5 cup potato flour/starch

4 tsp persillade (a spice mix containing dried parsley, garlic granules and salt)

0,5 tsp ground turmeric, optional

Salt and black pepper, to taste

0,5 cup sauerkraut juice

1,3 cup cold water

Serving suggestions:

Vegan mayonnaise or other dipping sauce

Green salad