Wallenbergare with Mash, Berry Sauce & Brown Butter

INGREDIENTS

For the Patties:

• 500g Dunnes Stores Beef & Pork Mince
• 200ml Dunnes Stores Double Cream
• 1 Large Egg
• 1 Tsp Salt
• ½ Tsp White Pepper
• 200g Panko Breadcrumbs
• 2 Tbsp Oil
• 50g Butter

For the Mash:

• 1kg Floury Potatoes, peeled & cut into chunks
• 150ml Whole Milk
• 50g Butter
• Pinch of Salt
• Pinch Dunnes Stores White Pepper

For the Peas:

• 400g Peas (fresh or frozen)
• 1 Tbsp Butter

For the Brown Butter:

• 100g Butter

To Serve:

• Dunnes Stores Cranberry Sauce
• Fresh Parsley

METHOD

1. Make the patties: In a food processor, blend the mince, egg, cream, salt and pepper until smooth and sticky. With wet hands, shape into 2cm-thick patties and coat in panko.
2. Heat the oil and butter in a frying pan and fry the patties until golden on both sides. Transfer to a 130°C oven for 10–12 minutes until cooked through.
3. Mash: Boil the potatoes in salted water for 15–20 minutes until tender. Drain, mash well, then stir in warm milk and butter. Season to taste.
4. Peas: Tip peas into the frying pan with a little butter and toss until heated through.
5. Brown butter: Melt butter in a small pan until it foams, turns golden and smells nutty. Remove from heat.
6. Serve: Plate patties with mash, peas and cranberry sauce. Finish with brown butter, fresh parsley and a pinch of white pepper.