Low-Carb German Pork Frikadellen

Authentic German Pork Frikadellen, or Frikadeller as they're called in Denmark, are simple meat patties that are fried in a pan, just like small hamburgers.

These Frikadellen patties are made with two types of meat and are flavored with caramelized onion, mustard, herbs and spices. We are keeping these meat patties nut-free and coconut-free so won't need any almond flour or coconut flour to replace the bread crumbs. Instead you'll need ground pork rinds which work well as an alternative to bread crumbs.

Frikadellen are so versatile! They can be served with any vegetable sides for breakfast, lunch or dinner. They are easy to make in just a few minutes and are ideal for meal prep, batch cooking and freezing.

Which Sides to Serve with Frikadellen?

Pork Frikadellen are best served with some braised cabbage, simple slaw or a side of dressed greens. These are some of the best low-carb options to serve with Frikadellen:

Braised Red Cabbage
Butter Braised Cabbage with Crispy Ham
Cabbage Noodles
Creamy Potato Salad (made with cauliflower)
Zingy Low-Carb Warm Potato Salad (made with turnips)
Coleslaw
Keto "rye" Bread

All of us have different dietary needs so it's natural that you may need to adjust the macros in this recipe. You can make any adjustments, such as adding different sides or changing the serving size, directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:     25 minutes
Overall:       1 hour

Nutritional values (per serving, 4 medium or 5 small patties)

Total Carbs	3.8	grams
Fiber	1.2	grams
Net Carbs	2.6	grams

Protein	40.2	grams
Fat	32.8	grams
of which Saturated	12.3	grams

Energy	485	kcal

Magnesium	42	mg (10% RDA)
Potassium	608	mg (30% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (34%), fat (64%)

Ingredients (makes 6 servings)

1 medium yellow (brown) onion, chopped (110 g/ 3.9 oz)
4 tbsp tbsp cooking fat such as lard, ghee or duck fat, divided (60 ml/ 2 fl oz)
500 g ground beef, 5% fat (1.1 lb)
500 g ground pork, 10% fat (1.1 lb)
1 cup ground pork rinds (50 g/ 1.8 oz)
2 large eggs
4 cloves garlic, minced
2 tbsp yellow mustard or Dijon mustard (30 g/ 1.1 oz)
2 tsp dried marjoram
2 tsp paprika
¹/₂ tsp crushed caraway seeds
4 tbsp chopped parsley
2 tsp sea salt
1 tsp ground black pepper

Instructions

Start by cooking the onion. In a pan greased with half of the cooking fat (lard, ghee or duck fat), cook the chopped onion Until fragrant and lightly browned, for 3 to 5 minutes. Take off the heat and set aside.
In a bowl combine the ground pork, ground beef, ground pork rinds, eggs, minced garlic, mustard, dried marjoram, paprika, crushed caraway seeds, chopped parsley, salt and pepper.
Mix to combine. Refrigerate for 20-30 minutes.
Using your hands, create 24 small patties (about 57 g/ 2 oz each), or up to 30 smaller patties (about 45 g/ 1.6 oz each).
Grease a pan with ghee or olive oil. Once hot, add the patties and cook them in batches. Do not overfill the pan. Cook on medium-high for 5 to 8 minutes and then flip to cook for another 5 to 8 minutes, until golden and cooked through.
Transfer the cooked patties to a plate lined with paper kitchen towel. Eat hot or cold or let the patties cool down and refrigerate for up to 4 days. For longer storage, freeze the patties for up to 3 months.
Frikadellen are best served with Braised Cabbage, Creamy Potato Salad or Coleslaw.