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Asparagus and Sweetcorn Cakes Recipe


asparagus and sweetcorn cakes
Photo © British Asparagus
Asparagus and Sweetcorn Cakes are a delicious way to use fresh asparagus during the asparagus season. This recipe is based on the asparagus, smoked haddock and smokey bacon fishcake recipe here on the British Food site. I was asked for something that would work for vegetarians, and hey voila, here it is.

The original recipe for the fishcakes comes from British Asparagus.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 bunch British or local asparagus
  • 1 oz /25g butter
  • 1 lb 2 oz/500g mashed potato
  • 6 tbsp canned, drained, sweetcorn
  • 2 egg yolks
  • 1 tbsp mayonnaise
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • Sea salt & black pepper
  • Pinch nutmeg
  • Flour and 2 beaten eggs
  • 7 oz/200g fresh breadcrumbs
  • Vegetable oil
  • 4 tbsp mayonnaise
  • 4 tbsp chopped fresh herbs e.g. parsley, chives, basil, tarragon
  • Juice of ½ lemon
  • Sea salt and black pepper


Serves 6 as a starter or 2 adults and 2 children for a family supper.
  • Clean the asparagus and trim any white ends or peel with a vegetable peeler. Cut the tip off each spear and reserve. Chop the rest of the spear into small pieces.
  • Melt the butter in a frying pan over a medium heat and fry the asparagus for 2 minutes, allow to cool slightly and remove with a slotted spoon. Add to the mashed potato and sweetcorn. Add the egg yolks, mayonnaise, parsley, chives, seasoning and nutmeg and combine together.
  • Divide the mixture into 6, shaping it into patties with your hands. Dust each cake with flour, dip in beaten egg and roll in breadcrumbs, reshaping if necessary. Refrigerate for 1 hour, 2 if possible.
  • Mix the mayonnaise ingredients and set aside.
  • Pour ½ inch of vegetable oil into a heavy based frying pan and place over a moderately high heat. When the oil is hot, add the cakes and cook for 4 minutes each side until golden brown, basting with oil to brown the sides.
  • Remove the cakes from the pan and place on a warm plate. Add the asparagus tips to the hot pan and fry for 1 minute.
  • Serve the cakes with the pan fried asparagus, a little wilted spinach and the herby mayonnaise.

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