Keto Pork and Sauerkraut Patty Dinner
How to Make It
Step 1
Cut the cauliflower into large florets and place in a pot filled with water. Bring the pot to a boil and cook the cauliflower until it is tender enough to easily pierce with a fork.
Step 2
Drain the cauliflower and mix in a food processor with the butter, salt, and pepper. Set this aside to cool for later.
Step 3
While your cauliflower is boiling, mix the ground pork with the sauerkraut, salt, pepper, garlic powder, onion powder, cumin, and paprika.
Step 4
Divide the pork mix into 4 portions and press in ½-inch thick patties. Remember, this is a more rustic and loose type of patty, so they don’t have to be perfect like a burger. Heat the olive oil in a large skillet over medium-high heat and place the patties in the oil.
Step 5
Cook the patties for around 6 minutes per side, adjusting the heat to avoid burning. Cook until both sides have a nice char around the edges. Set the cooked patties aside to rest, leaving any fat in the skillet.
Step 6
Mix together the water and gelatin and set it aside to bloom for 1 minute.
Step 7
Stir garlic into the skillet and return the skillet to a low heat on the stove. Cook until the garlic is fragrant. Then, pour the chicken broth into the skillet.
Step 8
Bring the liquid to a simmer. Remove about 1 TB of liquid and stir it into the gelatin. Return the thickened liquid to the skillet. With the heat on low, stir until the liquid reduces into a glossy dark brown reduction (it may have small bits of sauerkraut in it).
Step 9
Serve 1 patty with about ½ c mashed cauliflower and about 1 TB reduction.
Ingredients
- Cauliflower, Raw – 20 ounce
- Unsalted Butter – 1-½ tablespoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Ground Pork – 16 ounce
- Sauerkraut – ½ cup
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Garlic, Powder – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Cumin, Ground – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Olive Oil – 2 tablespoon
- Tap Water – 1 tablespoon
- Gelatin (jello) Powder, Plain – ¾ teaspoon
- Garlic – 1-½ teaspoon
- Chicken Broth – ¼ cup