Classic Swedish Wallenbergare with Potato Puree

Method

1. 1Peel and boil potatoes in salted water for 20 minutes until tender. Mash thoroughly with 15 g butter and a pinch of salt until smooth; keep warm.
2. 2Ensure minced beef, 3 egg yolks (whites reserved for another use), and cream are ice-cold. In a chilled bowl, mix minced beef, egg yolks, salt, and white pepper briskly.
3. 3Slowly drizzle in cold cream while stirring constantly until an airy, cohesive meat batter forms. Divide into 4 large oval patties and gently coat both sides in breadcrumbs.
4. 4Melt 25 g butter in a large skillet over medium heat. Fry the patties gently for 4-5 minutes per side until golden brown and cooked to 70°C at the center.
5. 5Briefly warm green peas in lightly salted boiling water for 2 minutes and drain. Serve each delicate Wallenbergare patty immediately with fluffy potato puree and sweet green peas.