Beef patties with beetroot and capers (Biff à la Lindström)

1. Chop the onion very finely, dice the cooked or pickled beetroot small and roughly chop the capers.

2. Mix the minced beef with the egg yolks, cream, salt and pepper, then gently work in the onion, beetroot and capers.

3. With wet hands shape the mixture into 8 flat patties.

4. Heat the butter in a frying pan and fry the patties over medium heat for 4 minutes per side until browned outside and just cooked through.

5. Lift out the patties, deglaze the pan with 2-3 tbsp water and pour the juices over the patties.

6. Serve with boiled or fried potatoes and, if you like, a fried egg.

Tip: Biff à la Lindström is named after Henrik Lindström, who grew up in St Petersburg and in 1862 showed the cook of a hotel in Kalmar this Russian-inspired recipe. The beetroot dyes the meat a lovely pink, and the capers add a salty, tangy kick. If you use pickled beetroot, drain it well or the mixture will be too soft.