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Swedish

Wallenbergare with Green Peas

Wallenbergare with Green Peas is a classic Swedish dish that combines tender veal patties with a vibrant green pea puree, creating a comforting yet refined meal. The rich, moist texture of the veal, paired with the fresh, slightly sweet flavor of the peas, makes it a perfect dish for special occasions or cozy family dinners.

Named after the Swedish diplomat and politician, Per Albin Hansson, who was affectionately called 'Wallenberg' by friends, this dish has roots in traditional Swedish cuisine. It gained popularity in the mid-20th century, celebrated for its elegant presentation and homely appeal. When served alongside new potatoes or buttered bread, Wallenbergare with Green Peas is truly a taste of Swedish culinary heritage.

Prep time: 15 minCook time: 20 minTotal time: 35 minCalories: 450 kcal

Ingredients

  • 1 lb ground veal
  • 1 small onion, finely chopped
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 cup green peas (fresh or frozen)
  • 1/4 cup heavy cream
  • 1 tbsp fresh dill, chopped
  • Lemon wedges (optional)
  • Cooked new potatoes or crusty bread (for serving)

Instructions

  1. In a mixing bowl, combine ground veal, finely chopped onion, egg, breadcrumbs, milk, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
  2. Shape the mixture into small, round patties about 2 inches in diameter.
  3. Heat butter in a large skillet over medium heat. Cook the veal patties for about 4-5 minutes on each side, until golden brown and cooked through.
  4. Meanwhile, prepare the green pea puree: cook the peas in boiling water for 2-3 minutes if fresh, or microwave frozen peas until heated through. Drain well.
  5. Blend the cooked peas with heavy cream, chopped dill, salt, and pepper until smooth. Adjust seasoning to taste.
  6. Serve the veal patties warm, accompanied by the green pea puree. Garnish with lemon wedges if desired.