Recipe Categories
Meat 
Misc. Pork
Pork Wine

James's Pork Ham Patties Cinnamon White Wine Sauce

 4 slc Stale bread without crusts
3/4 lb Ground lean pork or veal
1/2 lb Ground raw or smoked ham
    or Canadian bacon
2 x Garlic cloves finely chopped
3 tbl Finely chopped parsley
3 x Extra-large eggs separated
    Salt and freshly ground black pepper to taste
    Olive oil for frying
CINNAMON WINE SAUCE
1 x Onion chopped
2 tbl Olive oil
1 x Garlic clove finely chopped
2 tbl Finely chopped parsley
1 tbl Flour
1 cup Good meat or chicken stock
1 cup Oaky Spanish white wine
    or a dry white wine mixed 3:1
    with pale dry Montilla
1 x Bay leaf
1/8 tsp Ground cinnamon

 Method :
If you are using a food processor, make the bread crumbs first, then grind together the pork or veal and ham or Canadian bacon. Add the crumbs, garlic, parsley and 3 egg yolks, keeping the whites to use later for the coating. Mix everything together, seasoning well, to make a stiff pate.
With your hands, shape the mixture into small sausages about 2-inches long, then flatten into shoe shapes. Heat 3 to 4 tablespoons of oil and fry the patties about 3 minutes on each side. Reserve them on a tray and chill at least 1 hour.
For the sauce, soften the onion in 2 tablespoons of oil until golden, adding the garlic and parsley for the last few minutes. Tipping the pan, spoon out any visible oil, then stir in the flour and cook 1 minute. Stir in the stock, wine, bay leaf, and cinnamon and simmer 5 minutes.
About 15 minutes before serving, beat the egg whites with a little salt until peaks form and coat the 'alpargatas'. Fry 2 to 3 minutes on each side, until colored and heated through. Reheat the sauce in a large casserole, slip in the 'alpargatas' in a single layer, and simmer gently 10 minutes. Buttered zucchini sticks make a good accompaniment.
Serves 4 to 6.