Ingredients

• 75g/3oz caster sugar
• 2 red chillies
• roughly chopped
• 3 plum tomatoes
• roughly chopped
• 8 lime leaves
• 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
• 4 tbsp Thai fish sauce (nam pla)
• 40ml/1½fl oz sesame oil
• 50ml/2fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes
• juice and zest
• 110g/4oz crème fraîche
• 110g/4oz smoked mackerel
• 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

Directions

• 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.)
• Blend all of the remaining chilli jam ingredients
• except the crème fraîche
• in a food processor to a smooth purée.
• 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.
• Once the chilli jam mixture has cooled
• stir in the crème fraîche until well combined.
• 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.
• 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 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.
• Arrange the cakes on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes.