Arbroath-smokie Cakes With Chilli Jam


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

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


Arbroath Smokies Are A Special Type Of Smoked Haddock And Well Worth Tracking Down For These Delicious Fish Cakes.

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