Swede (Rutabaga) and Bacon Cakes with Dill Sauce
Description
Indulge in these delectable Swede (rutabaga) and Bacon Cakes, perfect for a cozy lunch or an enticing snack. This recipe from lovewithrecipes.com blends the earthy sweetness of swede with the savory richness of bacon, all accompanied by a refreshing dill sauce that elevates every bite. Whether you’re serving it as a starter or as a main dish, these cakes are sure to impress.
Recipe Category
Lunch/Snacks
Cook Time
10 minutes
Prep Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Swede |
| 2 | Potatoes |
| 1 | Onion |
| 200 g | Lardons |
| 2 tbsp | Parsley |
| 200 g | Flour |
| 3 tbsp | Butter |
| 25 g | Dill |
| 2 tbsp | Crème Fraîche |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 1199.8 |
| Total Fat | 93.6 g |
| Saturated Fat | 45 g |
| Cholesterol | 234.4 mg |
| Sodium | 999 mg |
| Total Carbohydrates | 71.2 g |
| Dietary Fiber | 10.7 g |
| Sugars | 15 g |
| Protein | 22.3 g |
Instructions
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Prepare the Swede and Potatoes: Begin by peeling and chopping the swede and potatoes into even-sized pieces. Place them in a pot of boiling salted water, ensuring they are fully submerged. Allow them to cook for approximately 15 to 20 minutes or until tender when pierced with a fork. Once cooked, drain the vegetables well and transfer them to a mixing bowl.
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Mash the Vegetables: Using a potato masher or a fork, mash the swede and potatoes together until you achieve a smooth and creamy consistency. Be sure to incorporate any lumps for a pleasant texture in your cakes.
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Sauté the Onion and Lardons: In a skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant. Then, add the lardons to the skillet, cooking until they are lightly browned and crisp, about 5 to 7 minutes.
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Combine Ingredients: Add the sautéed onion and lardons to the mashed swede and potatoes. Stir in the freshly chopped parsley, and season the mixture generously with salt and pepper to taste. Make sure all ingredients are well combined, creating a cohesive filling.
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Shape the Cakes: With your hands, take portions of the mixture and form them into round cakes, roughly the size of a palm. You should aim to make about 8 cakes in total. Once shaped, place the cakes on a plate or baking sheet and refrigerate for 1 hour. This chilling step will help firm them up, making them easier to cook.
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Coat the Cakes: After chilling, lightly coat each cake in flour, ensuring they are evenly dusted. This will provide a lovely crisp exterior when cooked.
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Cook the Cakes: In a nonstick frying pan, melt the butter over medium heat. Once the butter is bubbling, add the cakes in batches to avoid overcrowding the pan. Cook each side for 4 to 5 minutes, or until golden brown and heated through. You may need to adjust the heat to prevent burning while ensuring a thorough cook.
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Prepare the Dill Sauce: While the cakes are cooking, take a bowl and mix the chopped dill into the crème fraîche. Season this mixture with salt and pepper according to your taste, stirring until well blended.
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Serve: Once the cakes are cooked to perfection, serve them hot alongside the dill sauce for dipping. For a refreshing touch, consider adding a light salad on the side, enhancing the overall presentation and flavor profile.
Serving Suggestions
This delightful dish serves 4 as a starter or can comfortably serve 2 to 3 as a main course. Enjoy the combination of flavors and textures that make these Swede and Bacon Cakes a unique culinary experience.
Keywords
Swede cakes, Bacon cakes, Dill sauce, Easy lunch recipes, Savory snacks, Comfort food, Root vegetable recipes, Lovewithrecipes.com
