• 1 pound cooked corned beef, finely chopped (leftover corned beef works AMAZING here, but deli meat works too)
• 1 cup Swiss cheese, shredded (get the block and shred it yourself – it melts better!)
• 1 cup sauerkraut, well drained and chopped (squeeze out ALL that liquid!)
• 4 oz cream cheese, softened
• 2 tablespoons spicy brown mustard
• 1 teaspoon caraway seeds (optional, but they give that classic rye bread flavor)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• Oil for frying (I use vegetable or canola)

For the Spicy Thousand Island Dipping Sauce:

• 1 cup mayonnaise (full fat, please – this isn’t the time for light mayo!)
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish (more if you’re brave)
• 1 tablespoon hot sauce (I use Sriracha)
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated onion (grate it on a box grater – trust me!)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste