- 1 large Turnip/swede, peeled and cut into small chunks
- 2 large Potatoes, cut into chunks
- 1 Onion finely chopped
- Oil for frying
- 200g Lardons or chopped bacon
- 2 tbsp Chopped parsley
- Flour for coating
- Butter/oil for frying
- 2 tbsp Chopped dill
- 200ml Crème fraiche
Boil the swede and potatoes until tender. Drain well and mash together.
Fry the onion in a little oil, then add bacon and fry until lightly browned. Add to the mash with the parsley. Season and mix well. Make into 8 cakes and chill for about an hour until firm.
Lightly coat in flour. Heat the butter/oil in a non stick frying pan and cook in batches over a medium heat for 4-5 mins until browned and heated through.
To make the dill sauce, mix the dill into the crème fraiche and season with salt and pepper.
Serve with a green salad.