Arbroath Smokie Fish Cakes

Arbroath Smokie Fish Cakes

Ingredients:


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


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. 
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