Gordon Biersch’s Sauerkraut Croquettes

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Executive Chef of Gordon Biersch, Mike Maher, cooked up a recipe to give us a sneak preview to the many food booths that will line KC Beer Fest this Saturday.

Sauerkraut Croquettes (makes 10)


2 oz. bacon, 1/2 inch dice
2 oz. yellow onion, 1/2 inch dice
4 oz. sauerkraut, drained
1 lb. roasted garlic mashed potatoes
2 oz. Swiss cheese, sliced, 1/2 inch squares
1 egg
1/2 cup egg wash
1 cup seasoned flour
1 cups panko bread crumbs


  1. In large hot sauté pan, add bacon and render until brown and crisp, approximately 5 minutes.
  2. Add diced onions and sauté until translucent.
  3. Add drained sauerkraut and heat until 165-degrees, mixing occasionally to blend ingredients.
  4. In a large mixing bowl combine mashed potatoes, cheese and eggs with sauerkraut mixture.
  5. Using a scoop, scoop mixture onto parchment lined sheet pan and refrigerate for 2 hours.
  6. Place seasoned flour, egg wash and bread crumbs in separate shallow containers.
  7. Place each scoop of sauerkraut mixture in seasoned flour coating all surfaces. Shake off excess.
  8. Place in egg wash, coating all surfaces. Shaking off excess.
  9. Place in panko bread crumbs, coating all surfaces.
  10. Fill large sauté pan with an inch of oil and fry croquettes, turning on each side until golden brown.


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