Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Patties keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Recipe information
Total Time
30 minutes
Yield
2 servings with leftover patties
Ingredients
Lamb sausage patties:
Salad:
Sides:
Preparation
Step 1
To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
Step 2
In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
Step 3
To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day’s breakfast.
Recipe notes
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