Ingredients with Measurements:
- 1 pound ground veal
- 1/2 cup heavy cream
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup butter
- 1/4 cup lingonberry jam
- 1/4 cup beef broth
- 1 tablespoon cornstarch
- Lingonberries and parsley for garnish
Special equipment needed:
- Mixing bowl
- Frying pan
- Slotted spoon
1. In a mixing bowl, combine the ground veal, heavy cream, egg, breadcrumbs, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly combined.
2. Form the mixture into small oval-shaped patties, about 2 inches long and 1 inch thick.
3. Heat the butter in a frying pan over medium heat. Once melted, add the patties and cook for 4-5 minutes on each side until golden brown and cooked through. Use a slotted spoon to remove the patties from the pan and set aside.
4. In the same frying pan, add the lingonberry jam and beef broth. Stir until the jam is melted and the mixture is heated through.
5. In a small bowl, mix the cornstarch with a tablespoon of water until smooth. Add the cornstarch mixture to the lingonberry sauce and stir until thickened.
6. Serve the Wallenbergare patties with the lingonberry sauce on top. Garnish with lingonberries and parsley.
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 450
Fat per serving: 28g
Carbohydrates per serving: 20g
Protein per serving: 28g
Substitutions for ingredients:
- Ground beef or pork can be substituted for the ground veal.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Raspberry or cranberry jam can be used instead of lingonberry jam.
- Add chopped onions and garlic to the meat mixture for extra flavor.
- Serve with mashed potatoes or boiled potatoes on the side.
- Make mini Wallenbergare patties for appetizers.
Tips and tricks:
- Make sure the patties are evenly shaped and compact so they hold together while cooking.
- Use a non-stick frying pan to prevent sticking.
- Don't overcook the patties or they will become dry.
Leftover Wallenbergare patties can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the patties in a frying pan over medium heat and cook for 2-3 minutes on each side until heated through.
Serve the Wallenbergare patties on a bed of mashed potatoes or boiled potatoes. Garnish with lingonberries and parsley.
Lingonberries and parsley
Serve with a side of lingonberry sauce or lingonberry jam. A crisp green salad or roasted vegetables would also pair well.
Suggested side dishes:
Mashed potatoes or boiled potatoes, green salad, roasted vegetables
If the patties are falling apart while cooking, add more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
Make sure the patties are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Wallenbergare is a traditional Swedish dish named after the Wallenberg family. It was created in the 1940s by a chef named Tore Wretman for a dinner party hosted by Marcus Wallenberg, a prominent Swedish banker.
The Wallenbergare patties are savory and slightly sweet from the lingonberry sauce. The nutmeg adds a warm and spicy flavor.
Serve the Wallenbergare patties with lingonberry sauce and a side of mashed potatoes or boiled potatoes for a classic Swedish meal.
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