Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

　　

Ingredients

2 servings with leftover patties

　　

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

　　

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.

　　Note

　　Patties keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

　　From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.