Lamb and pork patties (GAPS, AIP)

Full-veg-breakfast with juicy baked patties

I prefer to bake my patties in the oven instead of fry them in a pan. I do not need to attend the pan, the oven bakes nice and gently while I do other things around the house.

As a think ahead, make ahead smart meal planning I was batch baking patties and freezing them for a quick breakfast, lunch or dinner, or a snack-to-go. Arriving home late and not much tome to cook or not in the mood for cooking? Patties in the freezer will make it easy and quick. By the time the patties heat up the veggies will be ready as well. Hot meal within 20 mins!

For the patties you will need (makes 3 dozen patties):
800 g lamb mince
800 g pork mince
2 large onions
2 small red onion
3 fat garlic cloves
2 medium carrots
1 small bunch flat leaf parsley
2 generous tbsp coconut oil
a good pinch of Himalayan rock salt

1. Put the cleaned and roughly chopped onions and garlic cloves in a blender fitted with and S-blade and chop finely.
2. Grate the carrots (large hole grater). Finely chop the parsley.
3. Put the finely chopped onions, the grated carrots and the chopped parsley in a large mixing bowl.
4. Add the minced meat and combine well.
5. Knead in the coconut oil. Season with some salt (optional).
6. Take a small amount of seasoned meat mince (about a size of a medium-large egg), roll between your palms, flatten and place the patty on a baking tray (I love my pyrex glass baking tray). Make patties until the tray is full. Mine could hole a dozen of patties. If you have more trays those will save you time and you can bake them at one go. If not, then just bake them in batches. For this amount of meat I ended up with 3 full trays (36 patties).
7. Put the tray in a preheated oven and bake at 180 C for until the patties form a nice brown crust. Turn them and bake for 4 to 5 more mins.
8. Put the baked patties on a plate and let them cool to room temperature. When they are cool freeze them, put 4 or 6 in a freezer bag for 2 or 3 people.
9. To reheat: just pop them in a preheated oven and warm up from frozen at 175 C for about 15 to 20 mins, or until you see the fat on the patties dance and bubble.

Tip: If you are freezing you patties in 4s you will have 9 portions, if you are freezing in 6s you will get 6 portions waiting for you in the freezer.
For non-AIP patties add ground cumin and some coriander.

For this veg-loaded breakfast I steamed some broccoli, softened some carrot and courgette batons in coconut oil, and added a little sauerkraut for crunch. Those carrots were also frozen from a previous batch freezing to save preparation time. Enjoy!

[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.