Veal Patties with Apples (from A Passion for Piedmont)

1 pound ground veal (or chicken or turkey if you prefer)
2 large Granny Smith apples, grated
1/4 cup milk
2 large eggs
1/2 cup grated parmesan reggiano
1 minced garlic clove
2 Tbsp butter
1/2 cup dry white wine
Salt and Pepper

In a large mixing bowl, combine the veal, apples and milk. Add the eggs, parmesan, and garlic and season with salt and pepper. Mix well. Form into eight small patties.

Add the butter to a large saute pan over medium-high heat. When melted, place the patties in the pan and cook for two minutes on each side. Remove the patties, and pour in the wine. Raise the heat to high and let cook, uncovered, until the wine is reduced to a glaze. Serve the patties, drizzling the wine sauce on top.

It doesn't say this in the recipe, but I found it helpful to really get the moisture out of the apples before adding them. I first squeezed the grated apples with some paper towels, then I spread them on a baking sheet and baked them in the oven at 375 degrees for about ten minutes. Getting the moisture out of them seems to help form better patties.

Side suggestions: Sauteed sweet potatoes or sauted turnips and rutabagas. Peel and cut up whichever vegetable you prefer. Throw them in a saute pan with some butter or olive oil on medium to low heat, and saute until fork tender.