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.
The original recipe for the fishcakes comes from British Asparagus.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 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
Preparation:
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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