Wallenbergare

ICA’s wallenbergare use supplied finely minced veal, egg yolks and whipping cream to form crumb-coated patties. Its complete meal pairs the patties with potato purée, peas, its own browned butter and prepared rårörda lingon.

The mixing bowl is chilled in the freezer and all the patty ingredients are kept cold. An electric whisk works the veal with salt and black pepper until firm, then incorporates the supplied yolks. Whipping cream is added progressively to make a loose mixture.

With wet hands, eight to ten patties are shaped one at a time and immediately rolled in breadcrumbs. The selected plate holds them in the refrigerator until the potato purée is ready. The potatoes are peeled and boiled in lightly salted water, drained and allowed to steam off.

Cream, milk and the separate purée butter are warmed in a saucepan. The potatoes are pressed and whisked together with this mixture, then seasoned with supplied finely grated lemon zest, grated nutmeg and salt. The patties brown in their frying butter on both sides, are turned carefully and finish on a tray in a 150°C oven for about fifteen minutes.

For the peas, water, their own butter portion, supplied finely chopped yellow onion and salt boil in a saucepan before frozen peas cook in it for two to three minutes. A separate fifty-to-one-hundred-gram portion of butter is browned in a saucepan until golden and nutty. The patties are served with the purée, peas, browned butter and prepared rårörda lingon.