Wallenbergare with tarragon cream sauce
These minced veal and caper burgers are a Swedish classic, served with a herby, creamy sauce - swap the veal for lean pork mince, if you prefer
Raggmunk
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 25g plain flour
- 75ml full-fat milk
- 1 medium egg
- 1 thyme sprigleaves picked
- 175g firm potatoeslike Desirée, coarsely grated
- 1 large carrotcoarsely grated
- 1 tbsp vegetable oil
Nutrition: per serving
- kcal263
- fat10g
- saturates2g
- carbs33g
- sugars9g
- fibre5g
- protein8g
- salt0.2g
Method
step 1
In a large bowl, whisk the flour with half the milk to make a smooth, thick batter. Beat in the remaining milk, the egg, thyme and some seasoning. Tip in the potatoes and carrot and stir to coat with the batter.
step 2
You will need to fry the raggmunk in batches so heat the oven to its lowest setting to keep them warm. Heat the oil in a large frying pan and spoon in the mixture to make 2 x 7cm-wide fritters, flattening the mixture with the back of the spoon as you go. Fry until golden brown and crispy, about 2 mins each side. Keep warm and repeat with the remaining mixture.
