Wallenbergere with peas and mashed potatoes

Ingredients for Wallenbergere with peas and mashed potatoes

Instructions for Wallenbergere with peas and mashed potatoes

To prepare the Wallenbergere with peas and mashed potatoes recipe, please follow these instructions:

Make sure all the ingredients to the forcemeat is refrigerator cold. Blend the chopped meat with salt and pepper to taste in a few seconds. Add the egg yolks and blend further. 2 dl cream came in a little at a time. Flip to the last 2 cups lightly whipped cream in the fridge in. Style forcemeat a while so will be Wallenbergeerne easier to shape.

Cut the crust of the bread. Blend the bread until it crumbles. Form four patties of forcemeat and paner them in the crumbled bread. Rose Wallenbergerne slowly in butter and oil 6-7 minutes on each side, for they have become golden brown.

Sauté the peas in a little butter. Mix the onion and season to taste with salt, pepper and a little sugar. Boil the potatoes and make a mashed potato. Brown butter hard and came immediately to the Server Wallenbergerne parsley in conjunction with lingonberry jelly.