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Arbroath-smokie fish cakes with chilli jam
Fruit and vegetables
2 red
chillies
, roughly chopped
3 plum
tomatoes
, roughly chopped
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
3
limes
, juice and zest
1 red
chilli
, finely chopped
1
lime
, juice only
Tins, packets and jars
110g/4oz
mashed potato
75g/3oz
plain flour
Cooking ingredients
75g/3oz
caster sugar
4 tbsp Thai
fish sauce
(nam pla)
40ml/1½fl oz
sesame oil
50ml/2fl oz dark
soy sauce
2 tbsp clear
honey
1 tsp medium
curry powder
salt and freshly ground
black pepper
90g/3½oz Panko
breadcrumbs
vegetable oil
, for deep frying
Dairy, eggs and chilled
110g/4oz
crème fraîche
2 free-range
eggs
, beaten
Meat, fish and poultry
110g/4oz
Arbroath smokie
, skinned, boned and flaked into small pieces
Other
8
lime leaves
Back to recipe
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