Wallenbergare

Ingredients

• Ground veal (1 pound)
• Heavy cream (1/2 cup)
• Breadcrumbs (1/2 cup)
• Egg yolks (2)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Nutmeg (1/4 teaspoon)
• Butter (3 tablespoons)
• Lingonberry sauce (1 cup)
• Potatoes (2 pounds (for mashed potatoes))
• Milk (1/2 cup (for mashed potatoes))
• Salt (to taste (for mashed potatoes))
• Butter (2 tablespoons (for mashed potatoes))

Instructions

1. Begin by preparing the mashed potatoes. Peel and chop the potatoes into uniform pieces. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the butter and milk, then mash until creamy and smooth. Season with salt to taste. Set aside and keep warm.
3. In a mixing bowl, combine the ground veal, heavy cream, breadcrumbs, egg yolks, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.
4. Shape the mixture into oval-shaped patties, about 1 inch thick.
5. Heat the butter in a large skillet over medium heat. Add the patties and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
6. While the patties are cooking, gently heat the lingonberry sauce in a small saucepan until warmed through.
7. To serve, place the creamy mashed potatoes on a plate, top with the Wallenbergare patties, and drizzle with the warm lingonberry sauce.