Nigel Slater’s recipe for sauerkraut and smoked cheese fritters

A crisp and spicy sizzling midweek treat

Put 400g of sauerkraut into a sieve over a bowl and set aside for 20 minutes.

Coarsely grate 125g of smoked cheese or mature cheddar into a bowl. Break 2 eggs into a small bowl, lightly beat them with a fork to mix whites and yolks, then add them into the cheese.

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