Arbroath smokies are a special type of smoked haddock and well worth tracking down for these delicious fish cakes.
Ingredients
- For the chilli jam
-
- 75g/3oz
caster sugar - 2 red
chillies, roughly chopped - 3 plum
tomatoes, roughly chopped - 8
lime leaves - 2
lemongrass stems, tough outer leaves removed, finely chopped - 25g/1oz roughly chopped fresh
ginger - 2 garlic
cloves, peeled, left whole - 2 small
shallots, roughly chopped - 4 tbsp Thai
fish sauce (nam pla) - 40ml/1½fl oz
sesame oil - 50ml/2fl oz dark
soy sauce - 2 tbsp clear
honey - 3
limes, juice and zest - 110g/4oz
crème fraîche
- 75g/3oz
- For the fish cakes
-
- 110g/4oz
Arbroath smokie, skinned, boned and flaked into small pieces - 110g/4oz
mashed potato - 1 red
chilli, finely chopped - 1 tsp medium
curry powder - salt and freshly ground
black pepper - 1
lime, juice only - 75g/3oz
plain flour - 2 free-range
eggs, beaten - 90g/3½oz Panko
breadcrumbs vegetable oil, for deep frying
- 110g/4oz
Preparation method
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For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.)
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Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée.
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Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.
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Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined.
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For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.
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Shape the mixture into 2cm/¾in diameter balls.
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Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.
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Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.
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Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
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Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes.