2 lb. sauerkraut
1 lb. ground meat
1 onion, chopped fine
1 c. milk
1 sprig parsley, chopped
1 tsp. salt
1 tsp. Accent
2 c. flour

Fry meat, onions and parsley until brown. Add milk, salt, Accent and flour. Cook until very thick. Cool. Add well drained, finely chopped sauerkraut. Mix well, shape into small balls about the size of walnuts. Dip into flour, then into beaten eggs and then into fine bread crumbs. Deep fry. Serve hot or warm. May be frozen and cooked when ready to use.