A protein-packed breakfast recipe, these maple and fennel infused breakfast sausage patties are made with lean ground turkey breast and are naturally gluten free.
Heat a small pan over medium-heat and gently toast fennel seeds until fragrant, about 3-4 minutes. Coarsely grind seeds using mortar and pestle (or back of your spoon on a cutting board.)
In a medium bowl, combine crushed fennel seeds with ground turkey, maple syrup, salt and cayenne. Mix well then form into eight small, round patties.
Heat oil in a large frying pan over medium-high heat. Fry patties for 3-4 minutes per side or until turkey is cooked through. Serve warm.