Swede (rutabaga) and Bacon Cakes with Dill Sauce

“These are delicious and make a good supper dish served with a green salad on the side.”
1hr 10mins

Ingredients Nutrition

  • 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


  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.

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