"Krebinetter" with carrot stew

So since it's still cold outside the comfort food just keeps being fantastic. In my world comfort food has a lot to do with the things I grew up eating, meaning old fashioned danish dishes (and of course the whole being hot and all). If you have read through some of my recipes already you have figured out that ground pork is used fairly regularly, it is cheap, low fat (if you want that), and when prepared correctly i tastes absolutely fantastic. So I'm trying to convert a bunch of my favorite danish recipes into Paleo versions, making my mother so very proud (or so I hope).
Todays dinner was "Krebinetter" (no idea what to translate that into so give the pronunciation a try) with carrot stew. To feed four people (or two for dinner and lunch the next day) you need:

"Krebinetter"
0.5 lb ground pork
5 tbsp almond flour
3 tbsp ground parmesan (optional)
1 egg
salt and pepper
Butter or olive oil

Carrot stew:
6 medium carrots (shredded)
2 leeds (cut in small pieces)
2 cups of white cabbage (shredded) (optional)
2 cans of coconut milk
1 tsp ground nutmeg
2 cubes of chicken broth
Butter or olive oil

In a large pot fry the carrots, leeds and cabbage in butter for 4-5 minutes and take the pot of the heat. In a different pot add the coconut milk nutmeg, and chicken broth and let it all simmer for 15-20 minutes. Add the vegetables to the sauce and let it simmer another 5 minutes.
While the sauce simmers make 4-6 hamburgers out of the ground pork. Dip the hamburgers in egg and then in a mixture of almond flour, parmesan, salt and pepper. Fry the hamburgers over medium heat in butter or olive oil for 8-10 minutes on each side. Serve "krebinetter" on top of the stew.