Classic Swedish comfort food, veganized: seasoned plant-based patties with a rich caramelized-onion cream sauce. Serve with boiled potatoes, pressgurka, and lingonberries.
Ingredients
Patties (Pannbiff)
- 400 g moldable plant-based mince (e.g. Anamma formbar färs)
- 1 yellow onion, finely chopped
- 2 tsp ground allspice (kryddpeppar)
- 2 tsp light soy sauce
- 1 tbsp dark vegetable stock (concentrate)
- 2 tsp Dijon mustard
- 1 tbsp rapeseed oil, for frying
- salt and black pepper, to taste
Onion Sauce (Löksås)
- 3 large yellow onions, thinly sliced
- 3 dl oat cream (havregrädde)
- 1 tbsp light soy sauce
- 1½ tbsp dark vegetable or mushroom stock (concentrate)
- 2 tsp dried thyme
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- rapeseed oil, for frying
- salt and black pepper, to taste
To Serve
- boiled potatoes
- lingonberry jam or rårörda lingon
- pressgurka (Swedish pressed cucumber), optional
Instructions
- Thaw: Thaw the plant-based mince to refrigerator temperature.
- Mix patty batter: Finely chop the onion. Combine mince, onion, allspice, soy, stock, and mustard in a bowl. Mix into a uniform batter. Taste and adjust with salt and pepper.
- Form patties: Shape into 4 evenly thick patties.
- Start the sauce onions: Thinly slice the 3 large onions for the sauce. Fry over medium heat in rapeseed oil, stirring occasionally, until deep golden brown and fully softened (about 15–20 minutes — take your time).
- Fry the patties: Remove the onions and set aside. In the same pan, fry the patties in a little more rapeseed oil over medium heat until well browned on both sides, about 4–5 minutes per side. They should feel firm when pressed in the center. Let rest briefly.
- Finish the sauce: Return the caramelized onions to the pan (with the patties still in, or removed to a plate to keep warm). Pour in the oat cream, then add soy sauce, stock, thyme, Dijon, and sugar. Bring to a gentle boil and simmer 2–3 minutes, stirring, until the flavors meld and the sauce has thickened slightly. Season to taste.
- Serve: Plate the patties with plenty of onion sauce spooned over, alongside boiled potatoes, a spoonful of lingonberry jam, and pressgurka if you have it.
Notes
Onion patience: The sauce lives or dies on properly caramelized onions. Low-and-slow — resist rushing them. If they start to scorch, lower the heat and add a splash of water.
Make ahead: The caramelized onions and even the finished sauce keep well; reheat gently.
Sides: The classic trio is potatoes + lingonberry + pressgurka. Mashed potatoes work equally well if you prefer.
Alternative sauce: These patties also pair beautifully with our Cream Sauce (Gräddsås) — a richer Swedish gravy with blackcurrant jelly and juniper. Use whichever mood you’re in.