Sage & Fennel Breakfast Patties

Ingredients

• 500g pork mince (at least 15% fat for juiciness)
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp fennel seeds, crushed
• 1/4 tsp ground nutmeg
• 1 clove garlic, minced
• 1 tbsp lard or ghee for frying
• Generous pinch of sea salt and black pepper

Method

1. In a large bowl, mix the pork mince with all the herbs, spices, and garlic. Use your hands to ensure the spices are evenly distributed.
2. Shape the mixture into 8 small, flat patties.
3. Heat the lard or ghee in a wide frying pan over a medium-high heat.
4. Fry the patties for 4-5 minutes on each side. Avoid moving them too much at first so they develop a nice brown crust.
5. Serve hot with a fried egg and some wilted spinach.

Why You’ll Love This

Shop-bought sausages are often packed with “rusk” (wheat flour) and sugar. Making your own from quality pork mince is the only way to ensure they are truly keto. These have a classic British herb profile with a hint of fennel that feels very gourmet.

Tips & Swaps

• These freeze beautifully. Shape them, layer with parchment paper, and freeze raw. Cook directly from frozen for 6-7 minutes per side.
• For a “spicy” version, add a pinch of cayenne pepper or red chilli flakes.

Key Takeaways

• Net carbs: 1g per serving — suitable for keto and low-carb diets
• Cook time: 20 minutes total (10 prep + 10 cook)
• Key ingredient: Dried sage and crushed fennel seeds (provides that classic, gourmet British sausage flavour without any grain-based “rusk”).
• Best for: A high-protein, zero-carb breakfast that’s perfect for batch-cooking and keeping in the freezer.