Creamy veal patties (Wallenbergare)

1. Put the minced veal, the cream and the mixing bowl in the fridge for at least 30 minutes – ice-cold ingredients are what make the patties light.

2. Beat the meat with the salt and white pepper in a food processor or with a wooden spoon for 2 minutes, then add the egg yolks one at a time.

3. Pour in the cold cream in a thin stream, mixing constantly, until the mixture is silky and light.

4. With wet hands shape 8 flat round patties and coat both sides in breadcrumbs.

5. Melt the butter over medium heat until foaming and fry the patties for 4-5 minutes per side until golden; take care not to burn the butter.

6. Cook the peas in salted water for 3 minutes and serve the patties with mashed potatoes, peas, lingonberry jam and the browned butter from the pan.

Tip: Wallenbergare are named after a wealthy Swedish banking family and are a classic of Stockholm restaurants. The secret is ice-cold meat and cream, which makes the patties almost mousse-like inside. If you can't find minced veal, ask the butcher to mince a piece of veal leg twice.