My Swedish in-laws may raise a few eyebrows over this recipe but it is so simple that even my wife approves of this bastardisation of the classic. Serve it with a dollop of creme fraiche or sour cream and plenty of dill, perhaps some lingonberry jam if you can get your hands on it.
12oz beef mince
12oz pork mince
1 small onion, very finely chopped
1 garlic clove, minced
3.5oz fresh white breadcrumbs
1 large free range egg
Handful dill, finely chopped
Handful flat leaf parsley, finely chopped
Olive oil, for frying
14oz baby potatoes, halved
Sea salt & freshly ground black pepper
For the sauce:
1 tbsp unsalted butter
2 tbsp plain flour
17fl oz beef stock
7oz double cream
To serve:
Handful fresh dill, chopped
4 tbsp creme fraiche
Peas, cooked
Lingonberry jam
350g beef mince
350g pork mince
1 small onion, very finely chopped
1 garlic clove, minced
100g fresh white breadcrumbs
1 large free range egg
Handful dill, finely chopped
Handful flat leaf parsley, finely chopped
Olive oil, for frying
400g baby potatoes, halved
Sea salt & freshly ground black pepper
For the sauce:
1 tbsp unsalted butter
2 tbsp plain flour
500ml beef stock
200ml double cream
To serve:
Handful fresh dill, chopped
4 tbsp creme fraiche
Peas, cooked
Lingonberry jam