Wallenbergare is a classic Swedish delicacy known for its simplicity and rich flavors. This dish, a cherished part of Sweden’s culinary heritage, is primarily made from ground veal mixed with cream and egg yolks. Before cooking, these tender patties are rolled in breadcrumbs, giving them a delightful crunch that contrasts with the soft, flavorful interior.
Typically, Wallenbergare is served with boiled or mashed potatoes, a dollop of lingonberry jam, and a side of green peas. This combination provides a balanced meal, blending sweet, savory, and earthy tastes.
The history of Wallenbergare is as interesting as its flavor. The creation of this dish is often attributed to Julius Carlsson, a renowned chef who worked at the Cecil restaurant in Stockholm’s Norrmalm district during the early to mid-20th century.
The naming of the dish, however, is where the story takes an intriguing turn. It’s widely believed that Wallenbergare was named in honor of either Marcus Wallenberg Sr., a notable banker from the era, or his wife, Amalia Wallenberg. Amalia was not only known for her connection to high society but also as the daughter of Charles Emil Hagdahl, a famous cookbook author.
Wallenbergare’s appeal lies in its blend of tradition and simplicity, making it a beloved choice for family dinners and festive gatherings alike. It’s a testament to the enduring charm of Swedish home cooking, offering a taste that is both comforting and distinctly upscale.
Whether you’re a long-time fan or a newcomer eager to try Swedish cuisine, Wallenbergare provides a perfect starting point. Its ingredients, while straightforward, are combined in a way that captures the essence of Swedish culinary traditions, making every bite a journey through Sweden’s rich gastronomic landscape.
The Classic Wallenbergare Recipe
Ingredients:
500g (1.1 lbs) ground veal
2 egg yolks
200 ml (about 3/4 cup) heavy cream
Salt and white pepper to taste
Breadcrumbs for coating
Butter for frying
For Serving:
Boiled or mashed potatoes
Lingonberry jam
Green peas
Instructions:
Prepare the Mixture:
In a large bowl, mix the ground veal with the egg yolks. Add salt and white pepper according to your taste. Mix well until the ingredients are well combined.
Add Cream:
Gradually add the heavy cream to the veal mixture while continuously stirring. Continue to mix until the mixture is smooth and well combined. The mixture should be sticky and moist but still hold its shape.
Shape the Patties:
Wet your hands with a little water to prevent sticking, and form the mixture into round patties, about 1 inch thick. This mixture should make about 4-6 patties, depending on the size.
Coat with Breadcrumbs:
Spread breadcrumbs on a plate and gently coat each patty on both sides. This will give your Wallenbergare a nice, crispy exterior.
Fry the Patties:
In a large frying pan, melt a generous amount of butter over medium heat. Once the butter has melted and started to sizzle, add the patties.
Fry them for about 3-4 minutes on each side, or until they are golden brown and cooked through. Be gentle when flipping them to keep them from breaking apart.
Serve:
Serve your Wallenbergare hot with boiled or mashed potatoes and green peas on the side. Add a spoonful of lingonberry jam for that authentic Swedish touch.
Enjoy your Wallenbergare with family or friends! This dish brings the comforting flavors of Sweden straight to your table, perfect for a satisfying and hearty meal.