We had made tempeh Reubens with it originally, with thin slices of tempeh browned in a pan, then sandwiched between two slices of rye bread along with sauerkraut, thin slices of dill pickle, gruyere cheese and Russian dressing, all wrapped in foil and heated in the oven. One of my favorite sandwiches to make.
Inspired by those ingredients, and remembering that somewhere in the past I’d made patties with sauerkraut, I decided to see what I could put together from what I had on hand.
This is what I came up with.
I drained the sauerkraut in a colander, and pressed out excess liquid. It came out to 3 cups. I tossed that into a bowl.
To that, I added:
- 1 cup of plain breadcrumbs
- 2 thinly sliced scallions
- 2 tablespoons of freshly chopped dill
- 2 cups of mixed baby greens, chopped (the mix I had was kale, chard, and spinach)
- 1 cup of shredded gruyere
- A few grinds of pepper
- 2 eggs
I formed that into patties. I got nine out of that mix.
I had heated oil in a pan over medium heat, a little more than just to coat, and I preheated the oven to 350°. I browned the patties on each side, a few at a time, placing the browned patties in the oven to keep warm while I cooked the others.
When they were done, I pulled out the leftover Russian dressing my husband had made the night we had the Reubens. This is one of those dressings that’s a little different in each recipe you find for it. This is the combination he put together.
- 1/2 cup mayonnaise
- 1/8 cup ketchup
- 1/2 tablespoon horseradish
- 1 teaspoon sriracha sauce
- 1/2 tablespoon minced onion
It was crunchy, moist…and tangy. The texture was almost flaky. The gruyere gave a little meltiness, and the dill rounded out the flavors of the sauerkraut, cheese and chopped greens.
Every other bite or so, I’d dip a piece in the Russian dressing.
And I used up all the sauerkraut!