Savory, garlicky, and deeply satisfying, these pork breakfast patties are the kind of morning protein that actually makes you want to get out of bed. Ground pork gets seasoned with fresh chives, minced garlic, fennel seeds, smoked paprika, and dried sage — a combination that smells incredible the moment it hits a hot skillet. Managing fructose can make breakfast tricky, since so many store-bought sausages and patties sneak in sweeteners, fruit-based fillings, or high-fructose seasonings that are hard to spot on a label. Every ingredient here is straightforward and naturally low in fructose, so you can build a filling, flavorful meal without second-guessing the ingredient panel. The thumb-dimple trick keeps each patty flat and even as it cooks, giving you that gorgeous golden-brown crust without any fussy equipment. Avocado oil brings a clean, neutral fat that handles medium heat beautifully and keeps things simple. These patties are just as good meal-prepped ahead and reheated as they are fresh off the pan.
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Combine the ground pork, chives, garlic, fennel seeds, smoked paprika, dried sage, black pepper, salt, and red pepper flakes (if using) in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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