
Farmer's Wife's Breakfast
A delicious german dish. Gluten-free friendly. Dairy-free option.
Total Time
104 min
Serves
8
Rating
0.0 (0)
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
To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt.
- 2
Using your hands, form the mixture into twelve patties.
- 3
In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee.
- 4
Place six patties in the hot skillet and fry for 4 minutes or until brown.
- 5
Flip and fry for 3 minutes.
- 6
Add the remaining ghee to the skillet and fry the remaining patties.
- 7
To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated.
- 8
To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds.
- 9
Store the remaining patties for the next day’s breakfast.