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Classic Swedish Wallenbergare veal patty served with creamy mashed potatoes, green peas, lingonberries, and browned butter
Erik Lundström

Classic Swedish Wallenbergare (Creamy Veal Patties)

Delicately pan-fried Swedish veal patties enriched with egg yolks and cream, coated in breadcrumbs, and finished with nutty browned butter. A timeless Scandinavian comfort dish that is luxuriously tender, subtly seasoned, and best served with mashed potatoes and green peas.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner / Main Course
Cuisine: Swedish
Calories: 560
Ingredients Method

Ingredients
  

  • 1 lb (450 g) finely ground veal, very cold
  • 3 egg yolks
  • ¾–1 cup (180–240 ml) heavy cream, ice-cold
  • 2 tsp fine salt
  • ½ tsp white pepper
  • 1½ cups (90 g) fine breadcrumbs (for coating; adjust as needed)
  • 4–6 tbsp butter (frying + browned butter finish)

Method
 

Chill everything
  1. Place the meat, mixing bowl, and beaters (or spoon) in the refrigerator until well chilled.
Create the base
  1. In the cold bowl, mix the veal with salt and white pepper until slightly sticky.
Add egg yolks
  1. Mix in the egg yolks one at a time, blending gently but thoroughly.
Emulsify with cream
  1. Slowly drizzle in the cold cream while mixing continuously. The mixture should become pale, smooth, and airy.If it warms or loosens, refrigerate briefly before continuing.
Shape the patties
  1. Divide into four equal portions. With lightly damp hands, shape gently into thick, oval patties—do not press firmly.
Bread lightly
  1. Coat each patty in breadcrumbs, shaking off excess.
Fry gently
  1. Melt butter in a pan over medium-low heat. Fry the patties slowly until golden on both sides, turning once.They should feel soft but set.
Finish with browned butter
  1. Add a knob of butter to the pan and let it brown lightly. Spoon over the patties just before serving.