Niklas Ekstedt served up a tasty Swedish wallenbergare (minced veal patties with mash potatoes, lingonberry jam and peas) on Saturday Kitchen.

the ingredients for the Wallenbergare are: 500g minced veal, 500g cabbage, finely chopped, 15g salt, pinch finely ground white pepper, 400ml double cream, 1 free-range egg yolk, 300g breadcrumbs, 2 tbsp vegetable oil and 50g butter.

For the mashed potatoes: 1kg potatoes, peeled and cut into chunks, 200ml double cream, 100g unsalted butter, For the lingonberry jam, 200g fresh or frozen lingonberries and 75g caster sugar.

To serve: 100g butter and 400g peas, cooked.

See recipes by Niklas in his book set titled: Happy Food & Ekstedt The Nordic Art of Analogue Cooking available from amazon now.