Wallenbergare veal patties with mash, peas and lingonberries

Ingredients for 4 portions

• 500 gVeal mince, well chilled
• 3Eggs, yolks only
• 2 dlDouble cream, well chilled
• 1 tspSalt
• 1 mlBlack pepper, white pepper is traditional
• 5 tbspBreadcrumbs, for coating
• 2 tbspButter, for frying

On the side

• 1 kgPotato, floury
• 2 dlMilk, for the mash
• 2 tbspButter, for the mash
• 300 gGreen peas, frozen
• 1 dlLingonberry jam

Method

1. Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until soft, about 20 minutes.
3. Mix the cold mince with the salt and pepper in a cold bowl. Beat in the egg yolks one at a time. Add the cold cream a little at a time, beating hard, until the mixture is smooth and firm – easiest with an electric whisk or food processor.
4. Shape 8 patties, about 2 cm thick, with wet hands and gently coat them in breadcrumbs.
5. Fry the patties in butter over medium heat for 4–5 minutes per side, until golden brown and just cooked through. Do not let the butter get too hot – the patties should stay juicy.
6. Drain the potatoes and mash them with hot milk and butter. Season with salt.
7. Cook the peas in lightly salted water for 2–3 minutes and drain.
8. Serve the wallenbergare with the mash, peas and lingonberry jam.

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