Savory Sage Breakfast Patties With Apple-Chia Compote


Total: 1 hour
Yield: 4 servings

These plant-pure patties have a rich punch of sage reminiscent of a classic breakfast patty, a subtle sweetness from grated green apple, a protein- and fiber-packed heartiness from green split peas, and just the right amount of chewiness from brown rice. An apple-chia compote brightens the dish and complements the earthiness of the patties.

Ingredients

Breakfast Patties

Apple-Chia Compote

Optional Toppings

Preparation

Breakfast Patties

  1. Combine the green split peas, brown rice, and water in a large saucepan over medium-high heat. Bring to a boil, cover, and decrease the heat to medium-low. Simmer for 40–45 minutes, or until the split peas are very tender. If needed, add more water to keep the peas submerged. Remove from the heat and strain off as much of the excess water as possible.
  2. Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper.
  3. Grate the peeled apple down to the core. Gather the grated apple in your hands and squeeze to release any excess juice. You should have about ½ cup grated apple pulp after releasing the juice.
  4. In a large mixing bowl, stir together the cooked split peas and brown rice, grated apple, oat flour, scallions, garlic, fresh sage, apple cider vinegar, sea salt (optional), ground sage (if using), dried thyme, and black pepper to taste. The mixture should be moist but not runny. If it’s runny, add in more oat flour, 1 Tbsp at a time, to thicken. The dough will be sticky—and consequently, a bit difficult to work with—but a moist, sticky dough will yield tender patties.
  5. Lightly grease (if necessary) a ⅓-cup measuring cup and use it to scoop out the dough. Gently pack the dough into the cup and turn it out onto the lined baking tray, carefully shaping into a patty that’s 1 inch thick and about 2 1/2 inches in diameter. Repeat with the remaining dough. You should have about 8 patties.
  6. Bake for 14 minutes, use a metal spatula to gently flip each patty, and bake for another 12–16 minutes, or until both sides are crisp and flecked with a golden-brown hue.

Apple-Chia Compote

  1. Make the compote while the split peas are simmering.
  2. In a medium saucepan, stir together the diced apples, 1 ½ cups of the apple juice, the maple syrup, and the lemon juice over medium-high heat. Bring to a boil, decrease the heat to medium-low, and simmer, uncovered, for 15 minutes, stirring occasionally. Then, cover and continue to simmer, stirring occasionally, for another 10–15 minutes, or until the apples just begin to break down and the compote thickens. If needed, add more apple juice, 1/4 cup at a time, to prevent the apples from sticking to the pan and scorching.
  3. Remove from the heat and stir in the chia seeds. Let cool. If desired, add more apple juice, 1 Tbsp at a time, to thin or more chia seeds, 1 Tbsp at a time, to thicken.

To Serve

  1. Spread a generous amount of the compote out over 4 plates. Top each with 2 warm patties. Garnish with the microgreens and radishes (if using).
  2. Refrigerate leftovers in separate containers for up to 4 days. The patties can be frozen for up to 1 month.

Ashley Melillo is a school psychologist and the writer, photographer, and recipe-creator behind Blissful Basil, a blog dedicated to unearthing the happiest side of life through wholesome, plant-based foods. With roots in both psychology and plant-based nutrition, Ashley is fascinated with the way that diet and lifestyle choices affect physical, cognitive, and emotional wellness. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, and her recipes have been featured in Women’s Health, Redbook, The Huffington Post, and Shape, among others.
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