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
- HERB MAYONNAISE
- 4 tbsp mayonnaise
- 4 tbsp chopped fresh herbs e.g. parsley, chives, basil, tarragon
- Juice of ½ lemon
- Sea salt and black pepper
- 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.