These breakfast sausage patties are a recipe from the lovely and talented Ricki Heller (click for her original recipe plus almond gravy).
Ricki's Breakfast Sausage Patties
These are incredibly delicious and really easy to make. The texture of the rice with the toasted walnuts is amazing, and the flavors of sage and smoked paprika go so nicely together.
Servings: 8 patties
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves fresh garlic, minced
- 1 1/4 cups walnuts, or sunflower seeds, lightly toasted
- 1 1/2 cup cooked brown rice
- 1 Tbsp flaxseed, ground
- 1/4 cup vegetable broth , or water
- 2 Tbsp fresh parsley, chopped
- 1/4 cup fresh sage, chopped (or 1 tsp dried sage)
- 1/2 tsp smoked paprika
- sea salt, to taste
Instructions
- Start your oven preheating to 375F (190C). Prepare a baking sheet by lining it with parchment paper, or spraying with oil.
- Heat a pan over medium heat and saute the onions and garlic in the oil until the onions are golden, about 10 minutes.
- While the onions are cooking, put the rest of the ingredients in a food processor. Process until the mixture is well combined and almost smooth. Once they're cooked, add the onion and garlic and process until combined. The mixture should be moist and sticky, but firm enough to hold a shape.
- Scoop about 1/3 cup of the mixture, form into patties and place on the cookie sheet. It's a fairly sticky mixture, so it'll work best if your hands are slightly wet. Flatten the patties to about 1/2 inch thick. Put them in the oven to bake for 35-45 minutes, until the patties are crisp and dry on the outside. You can also pan-fry the patties, which will take about 5-7 minutes per side.
Nutrition
Calories: 210kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 21mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 1.1mg
