Peel and grate the potatoes and mix with the sauerkraut in a bowl.

Stir in the chickpea flour and salt.

Heat the oil in a non-stick pan over medium heat. If the heat is too high, the sauerkraut will quickly turn too dark.

Shape the potato and sauerkraut mixture into buffers, depending on the size of the pan, and fry them until golden brown on both sides in the hot oil.