Filling:
1 med. onion - chopped
2 tablesp.oil
1 can (12 oz.) corned beef
1 clove garlic - minced
6 tablesp. flour
1/2 cup beef broth
1 can (1lb. 11oz.) chopped sauerkraut - well drained
1 teasp. horseradish
1 tablesp. chopped parsley
Batter:
1 egg
1 cup milk
1 1/4 cup flour
5 cups dry bread crumbs
Lightly brown onions in oil.
Add corned beef, garlic and brown slightly.
Stir in flour, add broth, sauerkraut, horseradish, parsley.
Cook 10 to 15 minutes until mixture is thick.
Chill 2 hours then form into small balls.
Beat egg, milk, flour to form a fairly heavy batter.
Dip balls in batter and roll in crumbs.
Fry in deep fat (375 deg.) for 2 minutes or until firm and lightly browned.
Makes approx. 50 hors d'ouvres.
Serve with Mustard-Sweet-Sour Sauce
1/4 cup sugar
1 1/2 teasp. flour
2 teasp. prepared mustard
1 cup evap. milk
2 egg yolks
1/4 cup cider vinegar
Combine first 3 ingred. in top of double boiler.
Mix evap milk with egg yolks and blend with sugar mixture.
Cook until thick.
Gradually stir in vinegar and cook till smooth and well blended.