Wallenbergare – a Swedish classic and a favorite of mine. It's breaded veal patties served with mashed potatoes, browned butter, green peas and lingonberries. It that has quite subtle seasoning yet it's rich in flavor and I warmly recommend trying it. It's a bit sticky when making the patties. Getting the perfect shape before breading them can be a bit difficult, so sometimes I choose to make eight to twelve patties instead of four. In original recipes these amount of ingredients give about four servings, although I'm quite satisfied with half the amount and often split it into eight meals instead. Just make sure to double up on the mashed potatoes and condiments if that is the case.
Ingredients
500 g cold ground (organic grass fed) veal
3-4 dl cold heavy cream
3 cold egg yolks
0,5 tsp of Epiche riche*
salt
2 dl bread crumbs
100 g salted butter and extra for frying
2 dl green peas
800g potatoes
1 dl whole milk
150g butter
salt
Preserved uncooked lingonberries
*To make the spice mix called Epiche riche I mixed 0,5 tsp of grated nutmeg, 0,5 tsp of ground cloves, 0,5 tsp of ground allspice and 1 tsp of ground white pepper. That's the proportions but you can of course make less if you don’t want a small jar of leftovers after seasoning the ”Wallenbergare”.
Directions
Peel and boil the potatoes.
Stir in half of the cold ground meat in a mixer/food processor. Add 1/3 of the cream, salt and half of the egg yolks while the machine is running, mix the ground meat until smooth.
Place it all in a bowl and do the same thing again with the remaining meat, 1/3 of the cream, salt and the other half of the egg yolks while the machine is running.
When all is mixed in a bowl, fold in the remaining cream by hand with the spice mixture added to it.
Coat four to eight patties in breadcrumbs depending on how large you'd like them to be.
Then fry in butter over medium heat so that they get a golden surface and get cooked through.
Drain the potatoes and mix it in a blender along with the butter and milk. Season with salt.
Brown the butter in a saucepan until it starts to smell nutty and darkens a bit. Then remove it from the heat, skim off the butter and fold in the peas.
Serve the Wallenbergare with the mashed potatoes, butter, peas and lingonberries.