Recipe Index

Ingredients

• 1 lb 2 oz minced veal
• 1 lb 2 oz cabbage, finely chopped
• 1/2 oz salt
• Pinch finely ground white pepper
• 14 fl oz double cream
• 1 free-range egg yolk
• 10 1/2 oz breadcrumbs
• 2 Tbsp. vegetable oil
• 1 3/4 oz butter
• 2 lb 4 oz potatoes, peeled and cut into chunks
• 7 fl oz double cream
• 3 1/2 oz unsalted butter
• 7 oz fresh or frozen lingonberries
• 2 1/2 oz granulated sugar
• 3 1/2 oz butter
• 14 oz peas, cooked

Method

1. Mix the minced veal with the finely chopped cabbage, salt and white pepper in a large bowl until evenly distributed, working in a chilled bowl for the smoothest Wallenbergare mixture.
2. Pour the 14 fl oz of double cream into the veal gradually, stirring constantly until fully absorbed, then mix in the egg yolk.
3. Divide the veal mixture into portions of about 5 3/4 oz, shape each one into a round patty, and press the patties into the breadcrumbs until fully coated.
4. Fry the crumbed patties in the vegetable oil and 1 3/4 oz of butter until golden brown on both sides, then finish them in a 265°F oven for 10 to 15 minutes until the centers reach 154°F.
5. Boil the potato chunks in salted water for 15 to 20 minutes until soft, drain them, and mash them with the 7 fl oz of double cream and the unsalted butter.
6. Cook the lingonberries with the granulated sugar gently for about 5 minutes until the berries break down into a loose jam.
7. Melt the remaining 3 1/2 oz of butter in a pan until it foams, browns and smells nutty, then take the browned butter off the heat.
8. Serve the veal patties with the mashed potatoes, cooked peas, lingonberry jam and a spoonful of browned butter over each plate.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data