Galganov's Recipe for Polish Croquettes

Method:

1. prepare crepes as per recipe directions and set aside for later use (starting with 3 eggs per 1/2 quart [liter] of sauerkraut).
2. Wash sauerkraut (if appropriate), drain well and grate in one carrot (if your sauerkraut does not have carrot in it).
3. Grate mushrooms into a frying pan and fry mushrooms in a little oil only until they soften.
4. Combine mushrooms into sauerkraut, add salt and pepper and mixing well.
5. Taste filling and adjust salt and pepper to taste.
6. Roll sauerkraut-mushroom mixture into a crepe as shown.
7. Bathe finsihed roll in beaten egg.
8. Roll egg-bathed roll in breadcrumbs and set aside.
9. When frying, fry at moderatly low heat to allow filling to heat before bread crumbs burn.

The Background Story
Polish Croquettes

Why do we call it a "Polish Croquette"? Well, one would think a croquette is a croquette is a croquette ... but, in fact, they are not all the same. The Polish croquette (also written as "krokiety" and "krokiet") is distinct.  It uses a crepe (or "French pancake") for the form. Where most croquettes are, in fact, some form of potato and shaped like a cylinder, in the Polish permutation of the croquette, the filling (meat, cabbage, mushrooms and/or sauerkraut) are wrapped in a crepe, breaded and then pan fried.

Croquettes may even be spelled differently from one culture to another.

This particular variant is a delightful vegetarian (but not vegan) snack - generally served with a cup of hot borscht.

We reduced the oil used in this recipe ... and the salt a little too.  This is a real slice of Polish gastronomic life!