Wallenbergare recipe
 A traditional Swedish dish of patties made with minced veal, cream and egg yolk and coated in breadcrumbs. Serve with mash, lingonberry jam and peas. 500g/1lb 2oz minced veal500g/1lb 2oz cabbage, finely chopped15g/½oz saltpinch finely ground white pepper400ml/14fl oz double cream1 free-range egg yolk300g/10½oz breadcrumbs2 tbsp vegetable oil50g/1¾oz butter 500g/1lb 2oz minced veal 500g/1lb 2oz cabbage, finely chopped 15g/½oz salt pinch finely ground white pepper 400ml/14fl oz double cream 1 free-range egg yolk 300g/10½oz breadcrumbs 2 tbsp vegetable oil 50g/1¾oz butter 1kg/2lb 4oz potatoes, peeled and cut into chunks200ml/7fl oz double cream100g/3½oz unsalted butter 1kg/2lb 4oz potatoes, peeled and cut into chunks 200ml/7fl oz double cream 100g/3½oz unsalted butter 200g/7oz fresh or frozen lingonberries75g/2½oz caster sugar 200g/7oz fresh or frozen lingonberries 75g/2½oz caster sugar 100g/3½oz butter400g/14oz peas, cooked 100g/3½oz butter 400g/14oz peas, cooked Method Preheat the oven to 130C/120C Fan/Gas ½. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.)Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties.Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside.Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish.Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer).To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving.To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved.To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Preheat the oven to 130C/120C Fan/Gas ½. Preheat the oven to 130C/120C Fan/Gas ½. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.) In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.) Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish. Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer). Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer). To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving. To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Recipe tips Keep all ingredients cold before mixing to prevent the mixture from becoming too soft. Make sure to weigh the ingredients carefully to achieve the best texture and flavour. Be generous with the butter and oil when frying to ensure a crispy exterior on the patties.