Editorial: Kockums JernverkPublished: 2026-11-06

Wallenbergare – Swedish veal patties with mash, peas and lingonberries

Name: Wallenbergare – Swedish veal patties with mash, peas and lingonberries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 400 g finely minced veal, ideally minced twice; 3 egg yolks; 200 ml cold double cream; 1 tsp salt; ½ tsp ground white pepper; 100 ml dried breadcrumbs or panko; 40 g butter for frying; 1 kg floury potatoes; 100 ml milk; 50 g butter for the mash; 300 g frozen peas; 100 ml lingonberries or lingonberry jam; 75 g melted butter

Serves 4 · 45 minutes · Ergonomic frying pan

Wallenbergare are finely minced veal patties enriched with egg yolk and cream, crumbed and fried in butter. In an evenly heated carbon steel pan the crumb turns golden without the butter burning.

Wallenbergare is a Swedish classic of finely minced veal worked together with egg yolks and cold cream, shaped into thick patties and coated in breadcrumbs. They are best when everything is ice-cold as you mix, and the patties are fried gently in butter over a medium heat until golden and just cooked through.

Four golden breadcrumbed Wallenbergare veal patties in browned butter in an ergonomic carbon steel frying pan, with mash, peas and lingonberries beside

Ingredients

Serves 4

400 g finely minced veal, ideally minced twice
3 egg yolks
200 ml cold double cream
1 tsp salt
½ tsp ground white pepper
100 ml dried breadcrumbs or panko
40 g butter for frying

To serve

1 kg floury potatoes
100 ml milk
50 g butter for the mash
300 g frozen peas
100 ml lingonberries or lingonberry jam
75 g melted butter

Method

Peel the potatoes and boil them in salted water until tender, about 20 minutes.
Put the veal in a cold bowl and stir in the egg yolks, salt and white pepper. Add the cold cream a little at a time, working the mixture until smooth and soft.
With wet hands, shape four thick round patties and turn them in the breadcrumbs until coated all over.
Melt the butter in the pan over a medium heat. When the foaming subsides, add the patties and fry for 4–5 minutes on each side until golden and just cooked through. Turn the heat down if the crumb colours too quickly.
Drain the potatoes and mash with the warm milk and butter. Season with salt. Warm the peas in a little salted water.
Serve the patties with the mash, peas and lingonberries, with melted butter poured over.

Why it works

Carbon steel holds a steady medium heat, so the crumb turns golden just as the patty cooks through, without the butter burning. The straight sides make it easy to baste the patties with butter.

FAQ

What is the difference between Wallenbergare and Swedish beef patties?

Wallenbergare are made from finely minced veal with egg yolks and cream, and are crumbed. Swedish beef patties (pannbiff) use minced beef and are fried without a coating.