FARMER'S WIFE'S BREAKFAST

Farmer's Wife's Breakfast image

Provided by Magdalena Wszelaki

Yield 2 servings with leftover patties

Number Of Ingredients 16

Lamb sausage patties:
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, divided
Salad:
2 handfuls of greens such as arugula, mizuna, baby kale, or baby spinach
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Dash of sea salt
Sides:
1 ripe avocado, peeled, pitted, and sliced
1 cup store- bought sauerkraut
1/2 cup fresh pomegranate seeds

Steps:

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.
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.
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.