Recipe: Swedish Moose Wallenbergare (veal burgers) with mashed potatoes, green peas and shredded butter

Today, Therese Tillman offers a traditional Swedish dish called Wallenbergare. A Wallenbergare usually consists of finely ground veal, today it’s made from moose veal. Together with the mashed potatoes, green peas and shredded butter, it is a perfect dinner, both for weekdays and dinners with friends..

This is what you need:

For the Wallenbergare
- 400 g moose veal, finely ground
- 4 egg yolks
- 3 dl cream
- 1,5 teaspoon salt
- 1 millilitre black peppar
- 1 dl breadcrumbs
- Butter for frying

Raw lingon berries
- 2 dl lingon berries
- 0,5 dl sugar

Boiled green peas
- 300 g green peas

Shredded butter
- 2 dl butter

Mashed potatoes
- 600 g peeled almond potatoes
- 1,5 dl milk
- 200 g butter
- 1 piece finely grated nutmeg
- Salt and white pepper

Here’s how you do it:

Mix the minced meat with salt, black pepper and egg yolks. Add the cream, a little at a time and then let the minced meat rest for a while. Sprinkle the breadcrumb on a plate. Shape the minced meat steaks with your hands and then turn them into the breadcrumb. Heat a frying pan and add the butter. Fry the steaks golden brown on both sides.

Lingon berries
Put the lingon berries in a bowl and sprinkle the sugar over it. Mix and leave in room temperature until the sugar has melted.

Boil a litre of water in a pan. Add the peas. Bring to the boil and set aside for 2 minutes. Pour off the peas and serve them.

Shredded butter
Out the butter in a pan. Let it melt on low temperature without stirring in the pan. When the butter has melted, carefully pour off the clear butterfat and leave the base in the saucepan.

Mashed potatoes
Boil the potatoes soft in lightly salted water, don’t let it overcook. Steam the potatoes for best results. Boil milk and add butter. Squeeze the potatoes with a potato press, strain into the milk. Taste with salt, white pepper and finely grated nutmeg.

Good luck and have a tasty meal!

Text and photo: Therese Tillman

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