Name: Fishcakes with chipotle sauce - as seen on TV
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 rashers smoked bacon (sliced); 1 knob butter; 500 g smoked haddock (skinned, chopped 1inch chunks); 3 spring onions (sliced); 2 cloves garlic (chopped); 1 red chili (chopped, optional); 5 g coriander (chopped); 250 ml vegetable oil; 16 asparagus; 500 g potatoes (peeled, cut into cubes); 30 g parmesan (grated); 1 cup flour; 1 egg (whisked); 200 g breadcrumbs (about 3 slices bread grated); 1 lemon (cut into wedges); 200 g salad leaves; 250 ml mayonnaise; 1 tbsp chipotle paste

Jump to Recipe - Print Recipe Fishcakes with chipotle sauce – as seen on TV Prep Time: 5 minutes minutesCook Time: 20 minutes minutesTotal Time: 25 minutes minutes Servings: 4 Theo cooked these on Channel 4's Steph's Packed Lunch as the worlds best fishcakes – and they were! Slightly different to the usual process, these packed a punch and are easier to make. Print Recipe Servings 4 Equipmentfrying pan3 cereal bowlsPre-heated oven 180FAN / 200cbaking tray (with wire rack if possible) 4 MetricUS Customary Ingredients2 rashers smoked bacon sliced1 knob butter500 g smoked haddock skinned, chopped 1inch chunks3 spring onions sliced2 cloves garlic chopped1 red chili chopped, optional5 g coriander chopped250 ml vegetable oil16 asparagusMash500 g potatoes peeled, cut into cubes30 g parmesan gratedCoating1 cup flour1 egg whisked200 g breadcrumbs about 3 slices bread gratedTo Serve1 lemon cut into wedges200 g salad leavesChipotle Mayo Dressing250 ml mayonnaise 1 tbsp chipotle...

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