Instructions

1. Preheat the oven to 175°C (350°F), top and bottom heat.

   Preheat the oven to 175°C (350°F), top and bottom heat.

2. Peel and cut the potatoes and boil until soft.

   Peel and cut the potatoes and boil until soft.

3. Drain and let the potatoes steam dry without a lid.

   Drain and let the potatoes steam dry without a lid.

4. Place the veal mince in a food processor.

   Place the veal mince in a food processor.

5. Add egg yolks, salt and white pepper and process.

   Add egg yolks, salt and white pepper and process.

6. Add the cream gradually while processing. The mixture should be loose but firm enough to shape into patties.

   Add the cream gradually while processing. The mixture should be loose but firm enough to shape into patties.

7. Divide into four portions and shape into patties. Oil your hands first; it makes shaping much easier. The patties should be slightly thicker than a regular burger.

   Divide into four portions and shape into patties. Oil your hands first; it makes shaping much easier. The patties should be slightly thicker than a regular burger.

8. Coat the patties in breadcrumbs.

   Coat the patties in breadcrumbs.

9. Heat a pan with butter and oil. Brown the patties and turn them carefully so they do not fall apart.

   Heat a pan with butter and oil. Brown the patties and turn them carefully so they do not fall apart.

10. Once nicely browned, transfer to the oven for about 20 minutes.

    Once nicely browned, transfer to the oven for about 20 minutes.

11. While the patties finish in the oven, mash the potatoes and stir in butter and milk. Season with salt.

    While the patties finish in the oven, mash the potatoes and stir in butter and milk. Season with salt.

12. Serve the Wallenbergare with mashed potatoes, boiled peas, clarified butter and lingonberries.

    Serve the Wallenbergare with mashed potatoes, boiled peas, clarified butter and lingonberries.