Arbroath Smokie Fish Cakes

Ingredients

110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces110g/4oz mashed potato1 red chilli, finely chopped1 tsp medium curry powdersalt and freshly ground black pepper1 lime, juice only75g/3oz plain flour2 free-range eggs, beaten90g/3½oz Panko breadcrumbsvegetable oil, for deep frying

Method

• 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.
• Shape the mixture into 2cm/¾in diameter balls.
• Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.
• Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.
• 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 it unattended.)
• 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.Thread the cakes onto small skewers and arrange on a serving plate. Serve with our tracklements chilli jam.