Sauerkraut Balls Recipe

1 lb potatoes
4 - 6 oz sauerkraut, chopped
1/2 onion, finely chopped
1 to 1 1/2 cups flour
2 tablespoons butter
1/2 tsp ground nutmeg
1 egg, beaten
salt and pepper

Cook the potatoes in their skins until tender. Peel them and rub
them through a sieve. Add all the other ingriedients and blend
with a wooden spoon until thoroughly mixed.

Turn out onto a floured surface and kneed slightly then shape into
a roll about 1" thick. Cut them into even pieces, and then fry
them in some heated oil until nicely golden.