Wallenbergare is a classic Swedish dish named after the Wallenberg family, first served in the late 19th century, and it has since become an icon of Swedish cooking. Think of it as a luxurious veal patty: finely ground veal, egg yolks, and heavy cream give it a silky, melt-in-your-mouth texture.
I serve it the traditional way: mashed potatoes, boiled peas, clarified butter, and lingonberries. It’s not an everyday dish, but it’s exactly the kind of food I enjoy cooking when I want to impress.
Tips and variations
Keep the mixture cold. Everything must stay cold throughout blending. Warm ingredients cause the patties to spread in the pan rather than hold their shape.
Use finely ground veal. Coarsely ground meat gives a completely different texture. The right consistency requires proper fine-ground veal.
Shape gently with light hands. Lightly oiled hands make it much easier to form even patties without over-packing the mixture.
Let them rest for a minute after frying, but serve quickly. Wallenbergare are best straight from the pan.
🍷 Wine pairings
Wallenbergare is a mild and delicate dish. It pairs best with white wine with good acidity, though a light red from Burgundy also works well.
Pinot Gris (Alsace): A full-bodied, slightly off-dry white with good structure. A perfect match for the creamy forcemeat and the clarified butter.
Pinot Noir (Burgundy): A light red with sour cherry notes. Meets the mildness of the veal without overpowering the dish.
Wallenbergare
Ingredients
Mashed potatoes
To serve
Instructions
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Preheat the oven to 175°C (350°F), top and bottom heat.
Preheat the oven to 175°C (350°F), top and bottom heat.
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Peel and cut the potatoes and boil until soft.
Peel and cut the potatoes and boil until soft.
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Drain and let the potatoes steam dry without a lid.
Drain and let the potatoes steam dry without a lid.
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Place the veal mince in a food processor.
Place the veal mince in a food processor.
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Add egg yolks, salt and white pepper and process.
Add egg yolks, salt and white pepper and process.
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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.
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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.
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Coat the patties in breadcrumbs.
Coat the patties in breadcrumbs.
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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.
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Once nicely browned, transfer to the oven for about 20 minutes.
Once nicely browned, transfer to the oven for about 20 minutes.
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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.
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Serve the Wallenbergare with mashed potatoes, boiled peas, clarified butter and lingonberries.
Serve the Wallenbergare with mashed potatoes, boiled peas, clarified butter and lingonberries.
Notes
Tips: Use ice-cold cream and ice-cold egg yolks. Temperature is the key to a light, fluffy texture. Shape the patties evenly so they cook at the same rate.
Storage: Keep in the fridge for 2 days, or freeze raw with baking paper between them.
FAQ: Can I use lamb or pork? Yes, but veal gives the most authentic, classic flavour.
Nutrition per serving
- Calories
- 1,174 kcal
- Carbohydrates
- 61 g
- Protein
- 37 g
- Fat
- 87 g
- Saturated fat
- 52 g
- Polyunsaturated fat
- 4 g
- Monounsaturated fat
- 24 g
- Trans fat
- 0 g
- Cholesterol
- 453 mg
- Sodium
- 1,211 mg
- Potassium
- 1,668 mg
- Fiber
- 6 g
- Sugar
- 8 g
Nutrition values are estimates.
Frequently asked questions
Veal gives the characteristic mild and silky texture that defines a true Wallenbergare. Beef can be used but gives a firmer, more flavourful patty.
This is usually caused by a warm mixture, over-handled patties or too high a heat. Make sure the mixture is cold, shape with light hands and brown over medium heat.
Yes. You can shape the patties in advance and rest them in the fridge for a couple of hours. Fry and finish in the oven just before serving.
Butter melted slowly until the white milk proteins sink to the bottom. The clear, golden fat layer on top is what you use. It gives a clean, nutty flavour.
You can shape and freeze the patties before frying. Thaw in the fridge overnight and fry as normal.