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Arbroath-Smokie Cakes with Chilli Jam

Crispy smoked haddock fish cakes served with a creamy, spicy Thai-inspired chilli jam and cooling crème fraîche.

FishSeafoodAppetiserDeep-FriedParty FoodThai-Style
Estimated Nutrition
Calories
546.1
kcal / serving
2184.2 kcal total
Carbs
42.9g
per serving
171.4 g total
Fat
34.7g
per serving
138.8 g total
Protein
15.6g
per serving
62.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
CondimentsSauces
4
tbsp
Fish Sauce
Thai nam pla
50
ml
Soy Sauce
dark
Dairy
110
g
Crème Fraîche
2
piece
Eggs
beaten
Fruits
3
piece
Limes
juice and zest
1
piece
Lime
juice only
GrainsCereals
75
g
Plain Flour
90
g
Panko Breadcrumbs
NutsSeeds
8
piece
Lime Leaves
2
stalk
Lemongrass
tough outer leaves removed, finely chopped
2
clove
Garlic
peeled, left whole
1
tsp
Curry Powder
medium
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
40
ml
Sesame Oil
500
ml
Vegetable Oil
for deep frying
Other
2
tbsp
Honey
clear
Seafood
110
g
Arbroath Smokie
skinned, boned and flaked
Vegetables
2
piece
Red Chillies
roughly chopped
3
piece
Plum Tomatoes
roughly chopped
25
g
Ginger
roughly chopped
2
piece
Shallots
roughly chopped
110
g
Potato
mashed
1
piece
Red Chilli
finely chopped

Method

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