Lapskaus Croquettes with Lingonberry Mayo

Method

1. Peel the potatoes, carrot and swede and cut into 2 cm cubes. Put them in a 18 cm pot, cover with cold water and bring to the boil over high heat, cooking for 15 min in total, until a knife slides easily into the swede. Drain well and leave in the colander for 2 minutes to steam dry; dry vegetables make firm croquettes.

   Add in this stepFloury potatoes 300 gCarrot 60 gSwede (rutabaga) 80 g

   high heat

2. Melt the butter in a 20 cm frying pan over medium-high heat, add the very finely chopped onion and the mince and cook for 7 min, breaking the meat into fine crumbs, until no pink remains and it is nicely browned.

   Add in this stepButter 1 tbspOnion ½Minced beef 160 g

   medium-high heat

3. Turn down to medium heat, add the stock and soy sauce and simmer for 4 min, stirring, until the liquid has almost completely evaporated. The filling must be moist but not wet, or the croquettes will burst.

   Add in this stepBeef stock 150 mlSoy sauce 1 tsp

   medium heat

4. Coarsely mash the vegetables in a bowl and mix in the meat, chopped parsley, salt and plenty of pepper. Spread on a plate, cover and chill for at least 1 h, until cold and firm; warm mixture is too soft to shape.

   Add in this stepSalt to tasteBlack pepper to tasteParsley 4 g

5. With damp hands, shape the mixture into logs about 6 cm long and 3 cm thick. Roll each in flour, dip in the beaten egg, then roll in panko, pressing so the crumbs stick all over. Any gaps let the filling leak into the oil.

   Add in this stepPlain flour 2 tbspEggs 1Panko breadcrumbs 50 g

6. Pour the oil into a deep 18 cm pot (no more than a third full) and heat over medium heat to 175 °C; without a thermometer, a cube of bread should turn golden in about 40 seconds. Fry the croquettes 4 or 5 at a time for 3 min per batch, turning, until deep golden, then drain on kitchen paper. Lower them in gently with a slotted spoon, never leave hot oil unattended and keep water well away from it.

   Add in this stepVegetable oil (for frying) 600 ml

   medium heat

7. Stir the mayonnaise with the lingonberry jam and mustard. Serve the croquettes hot with the dip.

   Add in this stepMayonnaise 3 tbspLingonberry jam (or cranberry sauce) 2 tbspDijon mustard ½ tsp