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Wallenbergare

Name: Wallenbergare
Total time: 40 min
Yield: Serves 4
Cuisine: Sweden
Ingredients: 400g Mixed ground meat; 3 Egg Yolk; 200ml Heavy Cream; 50g Breadcrumbs; 40g Butter; 4 Potato; 100ml Milk; 100g Green peas; To taste Lingonberry Jam; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Stockholm's elegant patty of ground veal enriched with egg yolks and cream, coated in breadcrumbs and fried in butter.

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📖 The Story Behind This Dish

Wallenbergare carries the name of Sweden's prominent Wallenberg family and is said to have been created in Stockholm in the early 20th century. Plenty of egg yolk and cold cream are worked into ground veal, giving it an astonishingly smooth texture. Mashed potatoes, green peas, and lingonberries are the classic sides.

🌆 Where it's eaten: At a long-established Stockholm restaurant, buttery Wallenbergare and mashed potatoes arrive on a white tablecloth as harbor lights shimmer outside the window.

🥕 Ingredients (serves 4)

Mixed ground meat 400g
Egg Yolk 3
Heavy Cream 200ml
Breadcrumbs 50g
Butter 40g
Potato 4
Milk 100ml
Green peas 100g
Lingonberry Jam To taste
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Put the ground meat, salt, and pepper in a bowl and chill well.
Work in the egg yolks, then add the cold cream a little at a time until smooth.
Divide into 4, shape into thick ovals, and coat in breadcrumbs.
Melt the butter in a frying pan and cook over medium-low heat for 5 minutes per side.
Boil and mash the potatoes with the milk and a little butter.
Serve with boiled green peas and lingonberry jam.

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