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Pork Panko Frikadellen + Sautéed Mushrooms

The first time my Austrian Mother-in-Law prepared Frikadellen for me, she kept saying they don’t look like much, but trust me they are delicious. She was absolutely right! Crispy on the outside, moist inside, filled with a delightful concert of spices. My version here is made Keto friendly with Pork Panko, dressed up with mushrooms. It was also my Austrian mother-in-law that introduced me to Celery Root. A natural, low carb, pairing with these crispy patties. My suggestion, serve along with Celery Root + Spring Allium Purée.


1 pound ground meat: 50/50 Pork/Beef, 75/25 Pork/Beef, 100% Pork, etc.

1 medium Yellow Onion, finely chopped

1 clove minced Garlic

1/4 cup chopped fresh Parsley

1/2 teaspoon Kosher Sea Salt

1 teaspoon dried Marjoram

1 teaspoon ground Paprika

1/2 teaspoon ground Ginger

1/4 teaspoon ground Mace

1/4 teaspoon round Coriander

1/8 teaspoon ground Cardamom

3/4 teaspoon ground White Pepper

1/2 Tablespoon Dijon Mustard

1/2 Tablespoon Tomato Paste

1 egg

1/2 cup Pork Panko

3 Tablespoons Butter

3 Tablespoons Olive Oil

8 oz slice Mushrooms


  • Mix together: ground meat, onion, garlic, parley, salt, spices, mustard, tomato pasted and egg.

  • Form mixture into 8 patties.

  • Melt butter and olive oil in a pan over medium heat.

  • Cooking in batches (do not crowd the pan), coat patties in Pork Panko and panfry on each side about 5 minutes (until 165 degrees on an instant read thermometer).

  • Transfer patties to paper towel lined baking sheet and place in a warm (170-180 degree) oven to hold temperature.

  • Drain all but about 3 Tablespoons of the dripping out of the pan.

  • Add mushrooms to the pan and cook until tender, stirring as needed.

  • Serve patties with mushrooms and mustard.

Makes 4 Servings.

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