Farmer's Wife's Breakfast

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
• divided
• 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
• 1 ripe avocado
• peeled
• pitted
• and sliced
• 1 cup store- bought sauerkraut
• 1/2 cup fresh pomegranate seeds

Instructions

1. 1

   To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt.

2. 2

   Using your hands, form the mixture into twelve patties.

3. 3

   In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee.

4. 4

   Place six patties in the hot skillet and fry for 4 minutes or until brown.

5. 5

   Flip and fry for 3 minutes.

6. 6

   Add the remaining ghee to the skillet and fry the remaining patties.

7. 7

   To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated.

8. 8

   To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds.

9. 9

   Store the remaining patties for the next day’s breakfast.