Wallenbergare is a luxury patty which consists of finely ground veal. Other ingredients include: cream, egg yolks, salt, pepper and fresh breadcrumbs. Wallenbergaren should be fried very lightly and be light inside and only light brown on the surface. Wallenbergare is often served with boiled potatoes or mashed potatoes, cranberry jam and green peas.
The dish is named after magistrate Marcus Wallenberg, whose father-in-law was a doctor and cookbook author Charles Emil Hagdahl.
I love the way the Swedes have a habit of giving names to dishes and other things. Wallenbergare sounds so much better than just calling them veal patties – Ted
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