Farmer's Wife's Breakfast
A hearty and nutritious breakfast featuring lamb patties seasoned with fennel and served alongside fresh greens, avocado, sauerkraut, and pomegranate seeds. This protein-rich morning meal combines savory and fresh elements for a satisfying start to the day.
Ingredients
- •1 pound ground lamb
- •2 tablespoons ground fennel seed
- •2 tablespoons apple cider vinegar
- •2 tablespoons coconut aminos
- •1 teaspoon smoked sea salt
- •1 tablespoon ghee
- •2 handfuls mixed greens
- •2 tablespoons extra virgin olive oil
- •1 tablespoon lemon juice
- •1 dash sea salt
- •1 whole avocado
- •1 cup sauerkraut
- •½ cup pomegranate seeds
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 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.
5 min
