1 onion, chopped
3 tbsp. butter
1 c. corned beef or chopped ham
1 lg. pkg. cream cheese
1 egg, beaten
1 (No. 2 1/2) can sauerkraut with moisture squeezed out
1 tbsp. chopped parsley
1 beef bouillon cube, dissolved in 1/2 c. hot water
1 tbsp. Worcestershire

Saute onion in butter. Add corned beef or ham and heat. Stir in cream cheese and egg blend. Add sauerkraut and seasonings. Cook over low heat until thick. Cover and chill overnight.

Form into small balls. Dip first in flour, then beaten egg, then fine cracker crumbs. Fry in hot deep fat. If desired, cook in advance. Reheat 10-12 minutes in 400 degree oven.