These breakfast patties are full of Persian-influenced flavors: cardamom, cinnamon, turmeric, cumin, saffron, and parsley. They’re great with yogurt or fresh sheep-milk cheese, with eggs, and with greens. I made a refreshing green cabbage salad to go with them, tossed with yogurt, lemon juice and cumin. Add a couple of fried eggs and you have a breakfast to sustain you for hours.
Play around a bit with this recipe — add other flavors you think would go well, add garlic if you like, try other herbs. Ground walnuts or pistachios would be a delicious addition, as would a bit of finely-chopped dried fruit. The egg is a nice binding agent and helps incorporate the spices, but the meat tastes good, and is firmer, without it. Let me know if you find something else delicious; it’s hard to go wrong with ground lamb, at breakfast or any meal.
Persian-Spiced Lamb Breakfast Patties w/ Fried Eggs & Cabbage Salad
- 1/2 pound ground lamb (PCC has Oregon grass-fed ground lamb. Sea Breeze sometimes sells ground lamb.)
- 1 egg
- 1/4 onion, grated
- a few pinches to taste of the following spices: ground cardamom, cumin, cinnamon, turmeric, salt, pepper
- a handful of flat-leaf parsley, chopped fine
- a few threads of saffron
- 2 eggs per person, to fry
- clarified butter, olive oil or beef tallow for frying
- (see post above for other ingredients you might add)
(makes about eight small patties)
1. Beat one egg in a bowl. Crush in threads of saffron, and add all spices, grated onion and chopped parsley. Stir again until well mixed.
2. Mix in meet well, crushing with a fork to make sure it gets fully coated with egg mixture.
3. Ideally marinate at this point for a few hours or overnight, but you can skip this step if you want to make this at the last minute.
4. Heat butter or oil until hot but not smoking. Make patties of the meat mixture a bit smaller than golf balls, and flat. Fry on one side. When brown, flip to the other side.
5. At this point, if there’s room in the pan, crack your eggs into the same pan and cover the whole thing with a lid. The extra fat and liquid seeping out of the patties will cook and flavor the eggs nicely. If there’s not room in the pan, don’t worry; just fry your eggs when you’re done.
6. Serve with cabbage salad or yogurt or tahini or sheep milk cheese.
Simple cabbage salad
- 1/8 head green cabbage, finely chopped
- 3-4 Tablespoons of plain yogurt
- a few squirts of lemon juice to taste
- a pinch of salt
- a pinch or two of cumin
- a bit of finely chopped parsley
1. Mix all ingredients other than cabbage. Taste and adjust flavors.
2. Chop the cabbage finely and add to the dressing. Can be eaten right away or allowed to sit for the flavors to mix.