1
Step 1
Make sure all ingredients and the mixing bowl are very cold. Mix the veal with salt and pepper until firm.
Meat
Wallenbergare – Swedish veal patties
Classic, light and delicate Wallenbergare made with finely minced veal, egg yolks and cream. Served with smooth potato purée, green peas, browned butter and lingonberries.
YOU WILL NEED
Ingredients
- 500 g finely minced veal
- 1 tsp salt
- 2 pinches black pepper
- 3 egg yolks
- 2 dl whipping cream
- 2 dl breadcrumbs
- 50 g butter for frying
- 800 g potatoes
- 1 dl whipping cream for the purée
- ½ dl milk
- 50 g butter for the purée
- 1 tsp finely grated lemon zest
- 1 pinch grated nutmeg
- 1 dl water
- 2 tbsp butter for the peas
- ½ yellow onion
- 200 g green peas
- Browned butter and lingonberries, to serve
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Add the egg yolks and whisk together. Gradually pour in the cream while whisking. The mixture should be soft but hold together.
3
Step 3
With wet hands, shape 8–10 patties and turn them immediately in breadcrumbs. Keep chilled while preparing the potato purée.
4
Step 4
Peel and boil the potatoes until tender. Warm the cream, milk and butter. Press the potatoes and whisk together with the cream mixture. Season with lemon zest, nutmeg and salt.
5
Step 5
Preheat the oven to 150°C. Brown the patties in butter on both sides. Transfer to a baking tray and cook for about 15 minutes, or until the centre reaches 70°C.
6
Step 6
Bring the water, butter, chopped onion and a little salt to the boil. Add the peas and simmer for 2–3 minutes.
7
Step 7
Serve with potato purée, peas, browned butter and lingonberries.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Cloudberry drink
The gentle tartness of cloudberry complements the delicate veal and browned butter.
ALCOHOL-FREE OPTION
Serve chilled, diluted with water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.