Swede (rutabaga) And Bacon Cakes With Dill Sauce

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 swede, peeled and cut into small chunks (rutabaga, about 800g)
• 2 potatoes, cut into chunks (about 400g)
• 1 onion, finely chopped
• oil (for frying)
• 200 g chopped bacon or 200 g lardons
• 2 tablespoons chopped parsley
• salt and pepper
• 3 tablespoons flour, for coating (about 3 tbs)
• 25 g butter
• 2 tablespoons chopped dill
• 200 ml creme fraiche

Recipe

• 1 cook the swede and potatoes in boiling salted water for 15 to 20 minutes until tender.
• 2 drain well and mash together fry the onion in a little oil, then add the lardons and fry until lightly browned.
• 3 add to the mash with the parsley.
• 4 season to taste with salt and pepper andmix well.
• 5 make into 8 cakes and chill for 1 hour until firm.
• 6 lightly coat in flour.
• 7 heat the butter in a nonstick frying pan and cook, in batches, over a medium heat for 4 to 5 minutes each side until browned and heated though.
• 8 to make the dill sauce, mix the dill into the cremem fraiche and season with salt and pepper.
• 9 serve the hot cakes with the sauce and a salad on the side.
• 10 serves 4 as a starter or 2 to 3 as a main course.