British Main course Pork Starters

Swede and bacon cakes with dill sauce


  • 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.

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