Breakfast Patties

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Dinner on the AIP/Paleo is a fairly easy meal to figure out. However, lunch and breakfast can leave you wondering what on Earth you’re going to eat. I’ve already done a post on troubleshooting lunch so I thought I’d tackle breakfast in this one.

As experts on the AIP and Paleo diet have pointed out, it’s good to try to get over what we think breakfast should be like. Why not have that left over chicken breast or salmon from yesterday’s dinner? Hopefully our family will warm up to that and get there one day. However, since I’m dealing with my kids and their expectations of breakfast, I need to work with what they’ll accept at this stage.

I try to have our breakfasts consist of some protein and fruit as much as possible. Having breakfast items ready made in your fridge and freezer, as always, helps with rushed mornings. I’m a real work in progress when it comes to setting a weekly meal menu and sticking to it, but I do try to have some consistency with what we eat and on which days. For example, Wednesday and Saturday mornings are bacon breakfasts. Yes. It’s a party in our tummies. These patties have become a favourite in our house and have saved me a lot of time and grief in the mornings! I usually make a huge number of them every two weeks and freeze them. You may want to triple the recipe. Here’s how I make them:

2. Now toss in onion powder and garlic powder, sea salt and pepper (if reintroduced). I completely guess at the salt and pepper. It depends on your taste, just remember to watch the salt intake. Go for less over more.

3. Now the fun part. Mix all the ingredients well using your hands.

4. Take around a half cup of meat in your hand (as always, I just guess) and form it into a ball. Then press it down into a patty that’s approx 1/4″ thick. There are a lot of ways you can do this to make the perfect round patties with the perfect thickness but I’m going for efficiency here, not perfect and pretty!

5. Take a skillet (I like using cast iron) and coat the bottom with a thin layer of avocado oil. Then take another large skillet or a large pot and put about three cups of water. I also like to a some maple syrup to the water for extra flavour for the patties. You’re going to boil the patties after you’ve browned them so be ready to heat the water before you transfer them from your skillet.

6. Pre-heat the oiled skillet. Once heated, place your patties in and brown both sides of the patties.

7. Once they have been browned, place the patties in your skillet or pot with water/bone broth. Boil the patties until they are cooked through. I like using this method to cut down on frying time and to make sure the patties are cooked through but not dried out.

8. If you’re making extra patties (which is always a good idea), let them cool and then place them in a container (if freezing patties make sure the container is freezer safe). Store them in your fridge or freezer.

To re-heat the patties, just stick them in the microwave.

Breakfast Patties (AIP, Paleo)

Author: Elaine, chpmom.com

Yields: 12 medium patties

Freezer friendly

Ingredients:

• 1 lb ground pork (or chicken or turkey)
• 1 tsp onion powder
• 1tsp garlic powder
• 3 tbsp maple syrup
• 1/4 cup apple sauce
• sprinkling of sea salt and pepper (Omit for AIP)

Instructions:

Place ground pork (or chicken, turkey) in large mixing bowl. Add in other ingredients and mix thoroughly. Take around a half cup of meat in your hand (as always, I just guess) and form it into a ball. Then press it down into a patty that’s approx 1/4″ thick. Take a skillet and coat the bottom with a thin layer of avocado oil. Then take another large skillet or a large pot and put in about three cups of water, plus some maple syrup (two-three tablespoons) if you want for added flavour. You’re going to boil the patties after you’ve browned them so be ready to heat the water before you transfer them from your skillet. Pre-heat the oiled skillet. Once heated, place your patties in and brown both sides of the patties. Once they have been browned, place the patties in your skillet or pot with water. Boil the patties until they are cooked through. I like using this method to cut down on frying time and to make sure the patties are cooked through but not dried out. If you’re making extra patties (which is always a good idea), let them cool and then place them in a container (if freezing patties make sure the container is freezer safe). Store them in your fridge or freezer.