Wallenbergare

Chill the ground veal, cream and egg yolks to refrigerator temperature; place the mixing bowl in the freezer for 10 minutes.

Transfer the ground veal to the cold bowl, add salt and white ground pepper, and mix until you get a sticky, smooth mass. Add the egg yolks one at a time, then gradually pour in the cold cream, mixing well after each addition.

Shape the mixture into 4 oval patties with damp hands, coat them immediately in breadcrumbs and refrigerate for 15 minutes.

Peel the potatoes, cut into even pieces and boil in water until tender, 18–20 minutes. Drain, mash the potatoes, stir in 20 g of butter and hot milk; season with salt and white pepper.

For the lingonberries, mix the berries with sugar and set aside for 10 minutes, stirring occasionally until the sugar dissolves.

Melt the remaining butter over medium-low heat. Fry the patties for 4–5 minutes on each side until golden-crusted and cooked through, without letting the pan overheat.

Separately, heat the green peas with 2–3 tablespoons of water and a pinch of salt for 3–4 minutes, so they stay bright and don't overcook.

Serve the Wallenbergare hot with mashed potatoes, green peas and lingonberries.