Farmer'S Wife'S Breakfast

1. 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.

2. 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.

3. 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.

* Per serving · 4 servings · Values may vary.