These breakfast sausage patties are a recipe from the lovely and talented Ricki Heller (click for her original recipe plus almond gravy).
Although they’re called ‘breakfast’ patties, I had them for lunch topped with avocado and a homemade tomato chutney mixed with tahini, along with a fresh salad.
Ricki Heller’s Breakfast Sausage Patties
Prep time:
Cook Time:
Makes 8 patties
They’re 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.
I like to toast nuts, like the walnuts in this recipe, dry (without any oil) because it brings out their natural flavors. Just put them in a small pan on medium heat and shake them every so often so they don’t burn. Or you can put them in a toaster oven briefly.
You can make these patties so easily if you cook some extra rice for dinner the night before. That’s what I did, and then the prep work was really quick.
Ricki’s specialty is making desserts, and specifically desserts that are free of gluten, dairy, eggs and refined sugars. She has a cookbook coming out this fall that I was lucky enough to see a preview for, and it’s fantastic. You can check it out and pre-order on Amazon.
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Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/4 cups lightly toasted walnuts
- 1 1/2 cups cooked brown rice (about 1/2 cup dry)
- 1 Tbsp ground flax seeds
- 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
Directions
- 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.
So what do you think – are you going to have these for breakfast, lunch or dinner? Let me know below, and be sure to check out Ricki’s site for the recipe for smoky almond gravy to go on top.
