Oh.Em.Gee. I just have to start by saying that pork and sauerkraut are a match made in Heaven. Seriously. The perfect couple. So, so good.

Now that we’ve gotten that love fest out of the way, let’s talk cake. Not THAT kind of cake. I’m talking about the kind of cake that honors the perfect union between pig and fermented cabbage. Okay, that doesn’t sound very appetizing, but trust me, IT IS!! It’s like wedding cake, only better. Because these are AIP & Paleo friendly, and healthy enough that you can eat them all!! Or save some for later. Your choice.

Okay, I’m really done this time. On to the cakes.

I have to eat fermented foods daily as a part of my gut healing treatment. I haven’t always been the biggest fan of sauerkraut. But… it’s a superfood with super powers (that’s another story) so I eat it alot. And it really is growing on me. Now that I’ve created THESE, I might even say that I love it. (But not in the same way that pork loves it. I’m not a homewrecker.)

Okay, ok. I now pronounce….Sorry. Here’s the recipe.

Fried Pork & ‘Kraut Cakes
Serves 3-4

Ingredients:

1 lb. High Quality Ground Pork
2 Cups Sauerkraut (drained and patted dry)
1/4 Onion, finely chopped
1 Small Sweet Potato, steamed and mashed
1 tsp Fresh Rosemary, finely chopped
1 tsp Fresh Basic, finely chopped
1 tsp Salt
1/2 cup Coconut Oil for frying.

Directions:

1. Mix all ingredients (except coconut oil) in large bowl until well-mixed.
2. Heat oil in skillet until it sizzles with a sprinkle of water.
3. Form 1 1/2 to 2 inch round balls and flatten.
4. Cook on medium heat for 7-10 minutes per side, or until fully cooked.

Once they’re cooked through, serve hot and crispy! I like to pair these with applesauce and some Roasted Sweet Potato & Cauliflower Mash.