Maple Breakfast Patty Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Maple Breakfast Patties & Pancakes
Ingredients
- 400g (2 packs) Maple Breakfast Patties
- 160g plain flour
- 2 tsp baking powder
- 1 egg
- 200ml milk
- 1 tbsp neutral oil, plus a little for the pan
- 150g plain yogurt
- 150g berries
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Heat 1 tsp oil in a non-stick frying pan over medium heat. Cook the thawed breakfast patties for roughly 3–4 minutes per side, reducing the heat if maple sugars darken. Continue until the centre reaches at least 72°C; thickness and pan heat change the time. Do not press out the juices. Rest on a clean plate for 2 minutes.
- Mix flour and baking powder. Whisk the egg, milk and oil separately, then stir into the flour just until combined.
- Heat a lightly oiled non-stick pan over medium heat. Cook small pancakes for 2–3 minutes until bubbles set on top; flip and cook another 1–2 minutes until the centre is set, with no wet batter. Keep warm.
- Serve the cooked meat beside the pancakes, with yogurt and berries. There is already sweetness in the sausage; taste before adding any syrup.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Breakfast Sausage Patties.
Recipe 2 · By Chef Luca
Maple Patty & Apple Breakfast Sandwiches
Ingredients
- 200g (4 × 50g patties) Maple Breakfast Patties
- 4 thick slices bread
- 80g cheddar, sliced
- 1 small apple, thinly sliced
- 1 tsp mustard
- 10g butter
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Heat 1 tsp oil in a non-stick frying pan over medium heat. Cook the thawed breakfast patties for roughly 3–4 minutes per side, reducing the heat if maple sugars darken. Continue until the centre reaches at least 72°C; thickness and pan heat change the time. Do not press out the juices. Rest on a clean plate for 2 minutes.
- Spread mustard on the inside of the bread. Arrange the cheddar and thin apple slices on two slices.
- Add the cooked patties and close the sandwiches. Butter the outside lightly.
- Toast in a frying pan over medium-low heat for 3–4 minutes per side, pressing gently, until golden and the cheese has melted.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Breakfast Sausage Patties.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.