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.

Crumb-coated veal patties with mashed potatoes, green peas, lingonberry jam and browned butter
  • Prep 20 min
  • Cook 12 min
  • Chill 30 min
  • Total 1 hr 2 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

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.

Ingredients

  • 1 pound finely ground veal
  • 1 cup heavy cream, very cold
  • 3 large egg yolks
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup panko or fine dry bread crumbs
  • 4 tablespoons unsalted butter, divided
  • Mashed potatoes, green peas and lingonberry jam, for serving

Instructions

  1. 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.
  2. Chill. Cover and refrigerate for 30 minutes to firm up.
  3. 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.
  4. 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.
  5. Brown the butter. Melt the remaining butter in a small pan and cook until it smells nutty and turns golden brown.
  6. Serve. Serve the patties with mashed potatoes, peas and lingonberry jam, with the browned butter spooned over.

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.

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.

More Swedish recipes

All Swedish recipes | All recipes | Cooking guide and safe temperatures