Sundays are perfect breakfast & brunch days.
I usually get up really early. I am the first one up. I get myself a cup of black tea with dried mixed flowery blends (tea that I buy a whole bunch of when I m home). I might have a sandwich just to hold me over until the rest of the group gets up and we will eat breakfast. At that time, we might have missed the breakfast spot and end up making a brunch spread instead. It is great to switch it up ever so often. It is said that eating carbs for breakfast is great because you have the whole day to burn it off. During the week I eat oatmeal and different kinds of porridge for breakfast. Lot’s of berries and eggs. But when the weekend comes around, we are all about bigger bolder foods. Lot’s of times we choose fish. Here is a great vegetable pattie stacked with salad and sardines. It is delicious. Sardines are not only great tasting and good for you they are also a great source of protein for that healthier breakfast or brunch.
This pattie is a vegetable version of a potato pancake.
Makes about 4 patties.
2 scallions (spring onions).
2-3 mini sweet peppers or 1/4 regular bell pepper. Any color.
1-3 large mushrooms. Any kind. I used king mushrooms.
Salt & pepper to taste.
Splash of hot sauce.
Pinches of your favorite herbs. Fresh or dried.
Peel and shred the carrot and potatoes. Shred them and the zucchini on the fine side of a box shredder. Squeeze out the liquid. Finely cut/mince the peppers, scallions & mushrooms. Add all vegetables together with the spices and herbs. Mix well. Shape into 4 patties or if you rather have smaller ones make 6-8 small patties. Fry in a skillet on medium low heat so that they have time to get cooked all the way through and not burn. Fry in a little oil and a small dab of butter.
Add some lettuce to the plate. Place the pattie on top. Stack the sardines and sprouts or whatever you would like on top of the pattie.