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Method

1. Preheat the oven to 130C/120C Fan/Gas ½.

2. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.)

3. Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined.

4. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties.

5. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside.

6. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish.

7. Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer).

8. To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving.

9. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved.

10. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat.

11. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter.