Place the sauerkraut in a colander and rinse it thoroughly. Then press it to squeeze out the water. Allow it to drain for a few minutes, turning and pressing to get it as dry as possible.

Mix the other vegetables together in a large bowl then add the kraut. Stir in the eggs and sprinkle on the baking mix. add the salt & pepper then mix thoroughly. Allow to stand a bit while you heat a griddle or large frying pan cated with oil.

Scoop heaping tablespoons (or more) onto the hot griddle and form it into a flat patties about 3 inches around. Allow them to cook for about two minutes until golden brown on the bottom. Flip them over to brown the other side.

Keep them warm until served. Makes about 8 patties.

Each (2 cake) serving contains an estimated:

Cals: 174, FatCals:74, TotFat: 8g

SatFat: 2g, PolyFat: 2g, MonoFat: 4g

Chol: 144mg, Na 600mg, K: 524mg

TotCarbs: 11g, Fiber: 5g, Sugars: 5g

NetCarbs: 6g, Protein: 10g

Adapted from a recipe posted by Gill Murray on alt.food.diabetic

This recipe is very flexible. I added the carrots and broccoli because I had them on hand. Other shredded vegetables could be added or substituted as your pantry provides. Egg whites would bring down the saturated fat and cholesterol if needed. Whole wheat flour work instead of the low carb baking mix if you can handle a few extra carbs in your meal plan.

I served these with smoked pork loin and some homemade tart apple compote.