Egg and Veggie Patties
A savory and delicious dairy-free breakfast alternative
- 4 cups cabbage shredded
- 4 eggs large
- 1/2 cup leeks chopped
- 1 tsp sea salt
- 1 tsp black pepper ground
- 1 Tb thyme fresh
In a medium bowl, combine cabbage, eggs, leeks, salt, pepper and thyme.
Heat oil in heavy skillet over medium heat.
Use a small measuring cup to scoop out mixture and add to pan.
Cook until golden brown, 3-5 minutes and then flip. Serve.