German-Style Frikadellen Pork Patties
with Apple Sauerkraut
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Frikadelle can refer to a meatball or a burger patty. The only translation we care about is: is it delicious? Ja! Browned rounds of mustard-spiced ground pork and panko yield ultra-tender mouthfuls. And that hint of fruity sweetness in the sauerkraut is delicious, too.
We will send you:
- 250g Canadian-raised lean ground pork
- 100g Shaved Brussels sprouts
- 300g Shredded cabbage
- 50g Diced onions
- 57g Diced apples
- 60ml White vinegar
- 40g Panko
- 86ml Sour cream
- 6g Pass the Mustard spices (mustard, sweet paprika, thyme, basil, kosher salt, black pepper)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
31 g
Saturated Fat
10 g
Sodium
330 mg
Total Carb
39 g
Sugars
13 g
Protein
35 g
Fibre
7 g
Preparation
Prepare the patties
- In a medium bowl, combine the pork, panko, ½ the onions, 1 egg (double for 4 portions), ⅔ of the spices and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the sauerkraut
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the remaining onions and sauté, 1 to 2 min., until fragrant.
- Add the cabbage, Brussels sprouts, remaining spices and S&P.
- Sauté, 4 to 5 min., until beginning to soften.
- Add the vinegar, apples and 2 tbsp water (double for 4 portions).
- Sauté, 2 to 3 min., until tender; season with S&P.
Finish & serve
- In a small bowl, combine the sour cream and S&P.
- Divide the patties and sauerkraut between your plates.
- Serve the sour cream on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
