Ingredients with Measurements:
- 1 lb ground veal
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup chopped fresh dill
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Frying pan
- Baking sheet
- Food processor or blender
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground veal, heavy cream, breadcrumbs, egg, nutmeg, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Form the mixture into 8-10 patties, about 2 inches in diameter and 1 inch thick.
4. In a frying pan, melt the butter and olive oil over medium-high heat.
5. Add the patties to the pan and cook for 3-4 minutes on each side, until golden brown.
6. Transfer the patties to a baking sheet and bake in the preheated oven for 10-12 minutes, until fully cooked.
7. While the patties are cooking, prepare the dill sauce. In a food processor or blender, combine the chopped dill, sour cream, mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
8. Serve the Wallenbergare hot with the dill sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Frying pan: medium-high heat
- Oven: 375°F
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 11g
- Protein: 24g
Substitutions for ingredients:
- Ground veal can be substituted with ground beef, pork, or chicken.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Mayonnaise can be substituted with aioli or plain yogurt.
Variations:
- Add chopped onions or garlic to the meat mixture for extra flavor.
- Top the Wallenbergare with a fried egg for a breakfast twist.
- Serve the patties with lingonberry jam for a traditional Swedish touch.
Tips and Tricks:
- To prevent the patties from falling apart, make sure the mixture is well combined and the patties are compact.
- Use a non-stick frying pan to prevent the patties from sticking.
- Let the patties rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
- Leftover Wallenbergare can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the patties, place them in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
- Serve the Wallenbergare on a bed of mashed potatoes or roasted vegetables.
- Garnish with fresh dill sprigs or lemon wedges.
Pairings:
- Serve with a crisp green salad or pickled vegetables.
- Pair with a light-bodied red wine or a crisp white wine.
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Buttered noodles
Troubleshooting Advice:
- If the patties are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the patties are not browning evenly, adjust the heat on the frying pan.
Food Safety Advice:
- Make sure the patties are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Wallenbergare is a classic Swedish dish named after the Wallenberg family, who were prominent in Swedish politics and business in the early 20th century.
- The dish was created by the famous Swedish chef Tore Wretman in the 1940s and quickly became a popular dish in Sweden and around the world.
Flavor Profiles:
- The Wallenbergare patties are rich and creamy, with a hint of nutmeg and black pepper.
- The dill sauce is tangy and herbaceous, with a bright lemony flavor.
Serving Suggestions:
- Serve the Wallenbergare as a main course for dinner or brunch.
- Pair with a side salad or vegetable for a complete meal.
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Region: Swedish