Skip to content

Meat, European

Wallenbergare with mashed potatoes and peas

Wallenbergare are Swedish ground veal and cream patties, breaded and pan fried in butter, served with mashed potatoes and peas. This recipe serves 4, takes 50 minutes, and is rated medium difficulty, at a cost of €4.40 per person. The key to success is keeping the meat and cream cold the whole time, so the mixture stays smooth instead of splitting.

Tonight we're making the big Swedish dinner, Wallenbergare, delicate breaded veal and cream patties pan fried until golden, with mashed potatoes and peas.

Wallenbergare with mashed potatoes and peas
Total time
50 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the golden crust, the veal mixture stays soft and almost creamy, thanks to the cream worked in little by little, the way you'd make a mayonnaise. It's a nice change from a regular burger patty without being hard to eat, kids tend to love the crunchy coating over a texture they already know. Mon Chou kept the traditional Swedish proportions as they are, so the patties hold together well once cooked.

This is a good dish for a Sunday or any evening when you have a bit more time on your hands, the sieved mashed potatoes and the careful butter frying are worth the extra attention. Served with smooth mashed potatoes and simple peas, it's a comforting, complete dinner that works for the whole family.

The ingredients

4 people

Butcher

  • Ground veal 600 g

Dairy

  • Heavy cream 20 cl
  • Egg yolks 3
  • Butter 80 g
  • Milk 15 cl

Pantry

  • Breadcrumbsoften in the pantry 120 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 1 kg

Frozen foods

  • Frozen peas 300 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Blend the veal with the salt, pepper and nutmeg, then mix in the egg yolks.

    Pulse the blender in short bursts, the meat shouldn't heat up.

  2. Add the cream in a thin stream while blending to get a very smooth mixture. 5 min

    Pour it in like you would for a mayonnaise, the cream gets absorbed without the meat splitting.

  3. Shape four thick patties with wet hands and coat them in breadcrumbs.

    Wet your hands with cold water, the soft mixture sticks to them less.

  4. Cook the potatoes in salted water, then mash them with the hot milk and half the butter. 25 min

    Push the mash through a sieve for a silky, restaurant style texture.

  5. Pan fry the patties in the remaining butter over medium heat until golden. 14 min

    Foaming butter browns without burning, baste the patties with a spoon as they cook.

  6. Cook the peas in boiling water and serve the patties with the mashed potatoes and peas.

    Add the peas to the potato water for the last few minutes of cooking.

Our tips to get it right

  • Weigh out the cream and egg yolks before you start, you add them quickly once mixing begins and won't have time to measure mid way.
  • If the mixture feels too soft to shape, chill it in the fridge for 15 minutes before forming the patties, it holds together better.
  • Use a wide skillet so the four patties have room to cook without touching, otherwise they release water and the coating turns soggy.

The variations

  • Swap the veal for ground pork for a cheaper version, the patties stay just as moist with a slightly stronger flavor.
  • For a vegetarian version, replace the meat with cooked red lentils blended with mushrooms, and fry a bit longer so they get properly golden.
  • For a quicker weeknight version for kids, shape smaller, thinner patties, they cook in about half the time.

What to serve it with

  • Lingonberry or blueberry compote
  • Thinly sliced pickles
  • Cold sparkling water

Storage

Cooked patties keep for 2 days in the fridge in a sealed container. You can freeze them raw and breaded, laid flat on a tray before transferring to a bag. Reheat the patties in a skillet over low heat so they stay moist inside.

Questions about this dish

Can you make the mixture ahead of time?

Yes, you can prepare the mixture a day ahead and keep it covered in the fridge. Shape the patties right before cooking, they'll be easier to bread.

Why does the mixture need to stay cold?

Cream blends into cold meat without splitting it, which gives a smooth, even mixture. If the meat warms up during mixing, the texture turns grainy and less tender.

Can you use a different coating instead of breadcrumbs?

You can use panko for a crunchier crust. Finely crushed crackers also work in a pinch.

How do you know the patties are cooked through?

Cook them about 14 minutes over medium heat, flipping halfway, they should feel firm to the touch. You can also cut into the center of one patty to check it's no longer pink.

How long does it take to make Wallenbergare with mashed potatoes and peas?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Wallenbergare with mashed potatoes and peas?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Wallenbergare with mashed potatoes and peas cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with potatoes

See all
Pav bhaji Vegetarian

Pav bhaji

50 min Easy €1.60 / person

620 kcalcalculated by Kiloach