Arbroath-smokie fish cakes with chilli jam

1. 1

   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.)

2. 2

   Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée.

3. 3

   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.

4. 4

   Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined.

5. 5

   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.

6. 6

   Shape the mixture into 2cm/¾in diameter balls.

7. 7

   Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.

8. 8

   Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.

9. 9

   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.)

10. 10

    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.

11. 11

    Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes.

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.