Plump Pork Patties With Spinach - cooking recipe

Ingredients

1 c. fine fresh bread crumbs
1/2 c. half and half
1 lb. lean boneless pork, trimmed (shoulder or butt), ground once
2 lb. prepared spinach
3 Tbsp. finely grated onions with juice
1 large clove finely grated garlic
1 egg, beaten
3/4 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. finely chopped fresh parsley
1 oz. butter

Preparation

Remove stems from spinach and plunge into boiling water for 3 minutes.
Drain and squeeze dry.
Chop fine, or very coarse in blender.