Reuben Flavour Bombs

Serves 8 as an appetiser

Time 45 minutes

Ingredients

½ cup sauerkraut

100g pastrami, diced

¼ cup pickles, finely chopped

500g cream cheese, softened

2 tbsp fresh dill, finely chopped + extra for garnish

4ggs

½ cup flour + extra for dusting hands

2 cups panko breadcrumbs

Salt

For the Russian Dressing Dipping Sauce

½ cup kewpie

¼ cup ketchup 

2 tbsp pickle juice 

¼ tsp American Mustard

¼ tsp Cayenne Pepper

2 cups oil for frying

Method

In a large bowl, add the cream cheese, sauerkraut, diced pastrami, chopped pickles and dill. Mix well with a spoon to combine.

Dust hands in flour to help stop the mix from sticking to your hands. Roll tablespoon sized balls of the cream cheese mix and place onto a lined plate or tray. Repeat until all mixture has been rolled. Place into the freezer for one hour to allow the balls to firm up.

Set up your crumbing station. Into 3 separate bowls, add flour, lightly whisked eggs and breadcrumbs. One ball at a time, dust in flour, then dip in egg and finally coat in breadcrumbs. Place back onto the tray and repeat with the rest of the balls.

Place the tray of crumbed balls in the fridge for 15 mins to firm up again. This will help the coating to stick.

Heat oil in a saucepan. Test if the oil is hot enough by dropping a breadcrumb into the oil. If it sizzles and bubbles straight away, it’s ready.

Fry the balls in batches for 2-3 mins until they are evenly golden and crispy. Remove with a slotted spoon onto a tray lined with baking paper. Sprinkle with salt.

To make the dipping sauce, mix all ingredients in a bowl and stir to combine.

Serve flavour bombs on a platter with dill to garnish and the dipping sauce on the side.