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Wallenbergare: photo of the dish
Illustrative photo: olle svensson — CC BY 2.0, Wikimedia Commons
Meat

Wallenbergare

A Swedish veal and pork patty flavoured with onion and cream, tender and juicy. Traditionally eaten with potatoes, peas and a lingonberry sauce.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Sweat the finely chopped onion in half the butter until translucent. Leave to cool.
  2. Soak the breadcrumbs in the milk. In a bowl, mix the meats, breadcrumbs, egg, cream, onion, parsley and seasonings.
  3. Mix quickly without overworking the filling, then shape into 4 thick patties about 2 cm thick.
  4. Fry the patties in the remaining butter over medium heat, 3 to 4 minutes per side, then finish covered over low heat for 8 minutes.
  5. Remove the patties and keep them warm. Sprinkle flour into the pan juices and stir for 1 minute.
  6. Deglaze with the stock, add the crème fraîche and mustard, then simmer for 5 minutes, stirring, until smooth and creamy.
  7. Serve the wallenbergare coated in sauce, with potatoes, peas and lingonberry jam.

Variations and tips

Vegetarian version. Replace the meats with cooked lentils blended with mushrooms and a spoonful of almond purée.

Pork-free. Replace the pork with minced beef, keeping the veal for tenderness.

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Original Ecomely recipe.