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Asparagus, smokey bacon and haddock fish cakes

Haddock fish cakes

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Asparagus, smokey bacon and haddock fish cakes are delicious anytime of the year not only in the asparagus season. This is a quick and easy dish to make and tastes delicious served with a herb mayonnaise.

Prep time: 15minutes

Cook time: 20minutes

Total time: 35minutes

Serves: 6


1 bunch of asparagus

2 rashers of streaky smoked bacon

25g of butter

500g of cooked haddock

500g of mashed potato

1tbsp of mayonnaise

2 egg yolks

1tbsp chives – chopped

1tbsp parsley – chopped

Salt and pepper

Flour with 2 beaten eggs

Pinch of nutmeg

200g fresh breadcrumbs

For the Herb mayonnaise:

4tbsp mayonnaise

Vegetable oil

4tbsp mixed herbs

Juice of half a lemon

Salt and pepper


1) Clean the asparagus and trim away the white tips. Cut the tip off each stem and set aside, chop the rest into small pieces.

2) Melt the butter in a frying pan over a medium heat and fry the asparagus and streaky bacon.  Remove and allow to cool before adding to the mashed potato and haddock. Add the egg yolks, parsley, chives, mayonnaise, nutmeg and salt and pepper before combining together.

3) Divide the mixture into 6. Using your hands shape them into small patties. Dust each one with flour before dipping in the beaten egg then roll in the breadcrumbs. Chill in the fried for 1 – 2 hours, the longer the better.

4) Place all the herb mayonnaise ingredients into a bowl and mix together before setting aside.

5) Pour 1 inch of vegetable oil into a large frying pan and place over a medium heat. Add the fishcakes to the pan when the oil is hot and cook for 4minutes on each side. Brush with a little oil to brown both sides.

6) Remove the fishcakes and place them onto a warm plate. Fry the asparagus tips in the large frying pan for 1minutes then serve with the fishcakes and herb mayonnaise.



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