Sauerkraut Carrot Balls

• 2 cups sauerkraut, chopped and drained
• 1 cup shredded carrot
• 3 tablespoons spicy mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon ground turmeric
• 1 pinch ground cayenne pepper
• 1 teaspoon garam masala
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 6 tablespoons all-purpose flour, or as needed
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 1/2 cup water, or as needed
• oil for frying
• 2 cups bread crumbs

1. Combine sauerkraut, carrot, mustard, Worcestershire sauce, cumin, parsley, basil, turmeric, cayenne, garam masala, black pepper, and salt in a large bowl; mix until thoroughly combined. Add 6 tablespoons flour and mix well to combine.
2. Heat vegetable oil in a large pot over medium heat. Add onion and garlic; cook and stir until slightly softened, about 5 minutes. Add sauerkraut mixture and 1/2 cup water; cook and stir until the mixture thickens, adding more water if needed, 5 to 8 minutes. If the sauerkraut mixture is not thick enough or not thickening, add more flour.
3. Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
5. Use a 1-inch cookie scoop or your hands to form the cooled sauerkraut mixture into 1-inch balls. Roll them in bread crumbs and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes. Drain on paper towels.

sauerkraut, carrot, spicy mustard, worcestershire sauce, ground cumin, parsley, fresh basil, ground turmeric, ground cayenne pepper, garam masala, ground black pepper, salt, allpurpose flour, vegetable oil, onion, garlic, water, oil, bread crumbs

Taken from www.allrecipes.com/recipe/245501/sauerkraut-carrot-balls/ (may not work)