Chicken & Breakfast Sausage Patties

Ingredients:

• 450g extra lean ground chicken

• 250g gluten free breakfast sausage

• Maple syrup

*Tip before you start: Make sure the meat is room temperature when you’re making this because cold meat is really sticky and hard to work with when forming them into patties.

Mix both proteins together in a bowl and shape into 10 equal size balls (roughly 70g each).

Flatten them out into thin patty’s and fry in butter, olive or avocado oil for about 2-3 minutes per side on medium-high heat until fully cooked through.

This is a great way to add extra protein to a normally high fat breakfast.

Add an extra drizzle of maple for some extra carbs if you need them!