Why are wallenbergare so soft?

A full cup of cold cream is beaten into the meat, which makes the patties light and tender, almost like a mousse.

Can I make them with ground chicken?

Yes. Chicken works well; cook it to 165°F.

Wallenbergare (Swedish Veal Patties)

Luxuriously tender Swedish veal patties made with cream and egg yolks, coated in fine crumbs and fried in butter. Served with mashed potatoes, green peas, lingonberries and browned butter. Serves 4.

Gluten-free with swaps Low-carb High-proteinNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 20 min
Cook 12 min
Chill 30 min
Total 1 hr 2 min
Yield 4 servings
Level Intermediate

Updated November 4, 2026

Crumb-coated veal patties with mashed potatoes, green peas, lingonberry jam and browned butter

Wallenbergare are named for the Wallenberg family, the Swedish banking dynasty, and they live up to the name. Finely ground veal is beaten with ice-cold cream and egg yolks into an almost mousse-like mixture, then coated in crumbs and fried in butter.

They are always served with buttery mashed potatoes, green peas, lingonberry jam and a spoonful of browned butter.

Instructions

Mix. Put the veal in a bowl set over ice, or in a well-chilled bowl. Beat in the cold cream a little at a time, then the egg yolks, salt and pepper, until the mixture is smooth and fluffy.
Chill. Cover and refrigerate for 30 minutes to firm up.
Shape and coat. With wet hands, shape the mixture into 4 large patties about 3/4 inch thick and press them into the crumbs on both sides.
Fry. Melt 2 tablespoons of the butter in a large skillet over medium heat. Fry the patties for 5 to 6 minutes per side, until golden and 160°F in the center.
Brown the butter. Melt the remaining butter in a small pan and cook until it smells nutty and turns golden brown.
Serve. Serve the patties with mashed potatoes, peas and lingonberry jam, with the browned butter spooned over.

Nutrition per serving (estimated)

570Calories

13 gCarbohydrates

0 gFiber

13 gNet carbs

31 gProtein

44 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Gluten-free with swapsNo added sugar

Tips

Keep everything cold. The cream must be cold to whip into the meat.
Ask the butcher to grind the veal twice for the finest texture.
Ground chicken can stand in for veal.

Storage and leftovers

Freezer-friendly

Refrigerate up to 3 days, or freeze the cooked patties up to 3 months. Reheat gently in a buttered skillet over medium-low heat until hot through.

Questions about this recipe

Why are wallenbergare so soft?: A full cup of cold cream is beaten into the meat, which makes the patties light and tender, almost like a mousse.
Can I make them with ground chicken?: Yes. Chicken works well; cook it to 165°F.