Dutch Keto Frikandel with Curry Ketchup

Ingredients

• about 225 g Ground beef
• about 225 g Ground pork
• about 113 g Ground veal
• 2 teaspoons Onion powder
• 2 teaspoons Garlic powder
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon White pepper
• 1/4 cup Beef broth
• 1 teaspoon Xanthan gum
• 2 cups Oil for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 225 g ground beef, about 225 g ground pork, and about 113 g ground veal. Add the 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/2 teaspoon nutmeg, and 1/2 teaspoon white pepper. Mix everything together thoroughly with your hands until all the spices are evenly distributed throughout the meat.
2. 2Gradually add the 1/4 cup beef broth and 1 teaspoon xanthan gum to the meat mixture. Continue mixing until the mixture becomes smooth and holds together well, with no dry spots.
3. 3Divide the meat mixture into 4 equal portions. Shape each portion into an elongated, cylindrical form, about 10.16-12.7 cm long and 2.54 cm thick, similar to the shape of a Frikandel.
4. 4Heat the 2 cups oil in a deep fryer or a large, heavy-bottomed pan over medium-high heat until it reaches 175°C.
5. 5Carefully place the shaped Frikandels into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes, turning occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 71°C.
6. 6Remove the Frikandels from the hot oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving.
7. 7Serve the hot Frikandels with keto-friendly curry ketchup.

Substitutions

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