Classic Swedish Veal Patties with Mashed Potatoes and Lingonberry Sauce

Start by preparing the mashed potatoes. Place the peeled and chunked potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

While the potatoes cook, finely chop the cabbage and set it aside. In a large mixing bowl, combine the minced veal, chopped cabbage, salt, and a pinch of white pepper. Add the egg yolk and half of the double cream (200ml). Mix everything together gently with your hands until just combined—be careful not to overmix, as this can make the patties tough.

Shape the mixture into 4 equal-sized patties, about 2cm (¾ inch) thick. Place the breadcrumbs on a shallow plate. Carefully coat each patty in the breadcrumbs, pressing gently to help them adhere. Set the coated patties on a plate.

Heat the vegetable oil and 50g of butter in a large frying pan over medium heat. Once the butter is foaming, add the veal patties. Cook for 4-5 minutes per side, until golden brown and cooked through. Transfer the cooked patties to a warm plate and keep them covered.

Drain the cooked potatoes well and return them to the hot pot. Add the remaining 200ml double cream, 100g unsalted butter, and a good pinch of salt. Mash the potatoes until smooth and creamy. Keep them warm over very low heat, stirring occasionally.

For the lingonberry sauce, combine the lingonberries, caster sugar, and 100g of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the berries break down and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.

Warm the cooked peas in a small pan with a splash of water or in the microwave. To serve, divide the creamy mashed potatoes among four plates. Place a veal patty next to each mound of potatoes. Spoon the warm lingonberry sauce over the patties and add a side of peas. Enjoy immediately while everything is hot and fresh!