1) Heat the olive oil in a large skillet. Mix the minced meat with fennel, paprika, parsley and barbecue seasoning. Form eight small 5-7cm patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm.
2) Preheat a waffle iron.
3) Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick
4) Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, soured cream, eggs and half the melted butter together then pour into the well. Beat the wet ingredients into the dry with a few swift turns but do not over mix the batter.
5) Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a four-section iron three times, making 12 waffles, three per portion.
Serve three waffles and two patties with lingonberry syrup drizzled over top.