Sauerkraut Balls

Grind or finely chop sauerkraut, onion, ham, and corned beef together.

Mix in mustard, parsley, garlic salt, pepper, and 1/2 cup flour until the filling holds together.

Shape the mixture into small balls and chill briefly to firm.

Roll each ball in remaining flour, dip lightly in water or egg if desired, then coat with bread crumbs.

Fry in hot oil until golden and crisp, or bake on an oiled sheet until browned.

Serve warm with mustard for dipping.