Ingredients

400g white fish (we like to use cod and haddock)

18g fish sauce

18g red Thai curry paste

10g fresh coriander

2 medium eggs

7g castor sugar

A pinch of salt

25g breadcrumbs

40ml water

30g spring onions

30g mixed peppers

1 red chilli

5ml lime juice

3g lemongrass

Method 

The method couldn’t be easier, simple mix all ingredients together in a blender until you have a chunky paste consistency and then separate into equal portions and mould into small cakes (roughly around the size of the palm of your hand).

To cook; roll in a little flour and deep fry until crispy and brown or drizzle with oil and oven bake for 20 minutes. Serve with salad and fries or sweet potato wedges.

Love the recipe? They’re suitable for freezing so double up the quantities and save some for later! 

UpperDeck is a newly refurbished restaurant and bar located in the Falmouth Marina. They serve fantastic food and fine wine within beautiful surroundings.

Book a table...