This is a makeover on the Swedish classic “Wallenbergare” The flavours are the same, only presented in a new way. With this dish you can impress family, friends or just about anyone…
Ingredients 4 servings
100 g (3.53 oz) lingon berries
50 g (1.76 oz) sugar
800 g (28.22 oz) minced veal
50 g (1.76 oz) onions
15 g (0.53 oz) salt
50 g (1.76 oz) butter
450 g (15.87 oz) green beans
10 g (0.35 oz) butter
Salt to taste
120 g (4.23 oz) potatoes
10 g (0.35 oz) potato starch
50 g (1.76 oz) vegetable oil
Salt to taste
Lingon berry jam
Put the sugar and lingon berries in a small pan and bring to a boil. Don´t press on the berries!
Boil the berries until the sugar has dissolved and then set aside to cool.
Chop the onions very fine.
Fry the onion in 20 g (0.71 oz) of the butter on medium heat until golden brown. Let the onions cool.
Mix the minced veal, salt and fried onions.
Roll and press 4 large patties and fry them in the butter. Start with high heat and when the patties are browned, turn the heat down to low and continue to fry them until they are cooked through.
If you are using fresh green beans, rinse them and cut off the ends.
Fry the green beans in the butter on medium heat for 8 minutes.
Salt the beans to taste.
Cut long spaghetti strips from the potatoes using a turning vegetable slicer.
Heat the vegetable oil in a 20 cm wide frying pan on medium heat.
Toss the potato strings in potato starch.
Take one strip of potato and arrange it in a net shape in the hot oil. Add another string if necessary.
Fry the potato net until it is golden brown and then flip it to brown the other side.
Salt to taste.
Arrange the green beans in a stack on the plates.
Put the veal patty on top of the green beans.
Top the veal patty with a potato net.
Balance some lingon berries on the potato nets.
Place more lingon berries on and around the green beans.