Veal & Pork Patties

Our SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit adds a nice surprise to this dish that even your children will love.

- 1 pound ground veal
- ¾ pound of ground pork
- 2 eggs
- 1 cup light cream, divided
- 10 plain zwieback (or Panko bread crumbs if you cannot find zwieback in the baby food section), crushed fine
- 2 teaspoons ground nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons unsalted butter
- ½ cup SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit, divided
- 2-4 tablespoons hot water

Beat the eggs, and mix in ¾ cup of the cream, ¼ cup Rhubarb Raspberry Thyme Anytime Spreadable Fruit. Add the zwieback (or ½ to 1 cup Panko bread crumbs), nutmeg, salt, and pepper until they are all blended. Mix the veal/pork into the above mixture, and form into 6-8 patties.

Heat butter in a large skillet, and cook over medium-high heat, turning once until they are done. Remove patties to a heated plate. Add hot water to skillet to deglaze it. Then add ¼ cup Rhubarb Raspberry Thyme Anytime Spreadable Fruit and the remaining ¼ cup of light cream. Cook until all brown bits are absorbed into the sauce. Season the sauce with salt and pepper.

Serve the Rhubarb Raspberry Thyme sauce over the patties.

Serves 6-8