3 February, 2016

Fish patties

Patties are a party food that I grew up with. It is one of the few things that I started making myself as a little girl, just by looking at how my Mom cooks. I have with time done a few changes to the original recipe just to make it healthier and more filling.

Fish patties

The dough is no different to the original recipe. I have added green peas and chick peas to the fish mixture and also some garam-masala. Usually these patties are deep fried in oil, but I like to bake them instead.


I use canned salmon but you can use tuna, or any other steamed fish of your choice or even chicken. But I love it with canned Mackerel as it brings back the memories from childhood.

Fish patties

Patties are served as a finger food in parties but I like to make these for dinner. You can make a big batch and freeze them for later. You can thaw them for a few minutes and bake straight away.

Fish patties

It is important to egg wash these patties before baking to achieve that nice golden colour. They get a nice colour and a crispy shell if you are deep frying them. But I don’t like the idea of using a lot of oil as I would normally eat these for a few days consecutively. The amount of spices mentioned in the recipe are just a guide. I always adjust flavours after tasting and never measure spices when making mixtures like these.

Fish patties
Golden patties filled with savoury fish mix.
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
  1. 550g flour
  2. 80g butter
  3. ½ tsp. salt
  4. ¾ cup cold water
  5. 2 eggs
  1. 1 can of salmon
  2. 3 medium potatoes steamed
  3. 1/2 cup of chick peas
  4. ½ cup green peas
  5. Medium onion chopped
  6. Few garlic cloves finely diced
  7. Few green chillies finely diced
  8. A handful of curry leaves finely diced
  9. 1 tsp. mustard seeds
  10. 1/2 tsp. fenugreek seeds
  11. 2 tsp. curry powder
  12. 1 tsp. coriander powder
  13. ½ tsp. garam masala
  14. 1 tsp. black pepper
  15. ½ tsp. chilli powder
  16. Salt to taste
  17. 2 tbsp. vegetable oil
  18. 2 tbsp. butter
  19. 1 egg to egg wash
  1. Pattie dough
  2. Mix flour salt and butter until combined.
  3. Add 2 eggs and start to bring the dough together.
  4. Add water a little at a time until the bowl is clean dough comes together.
  5. Dough should not be sticky.
  6. Knead the dough for about 10 minutes until smooth.
  7. Place in a bowl cover and refrigerate for at least 30 minutes.
  8. Filling
  9. Cube the potato or roughly mash using a fork.
  10. Mash the salmon or the fish.
  11. Heat a deep saucepan and add oil and butter.
  12. When oil is hot enough, add the onions, garlic, chillies and curry leaves and let cook for a minute.
  13. Add the potatoes and salmon in to the saucepan and give a good mix.
  14. To this add all the spices followed by the chick peas and green peas.
  15. Add salt to taste.
  16. Let the mixture cook on low heat for a 5 minutes stirring to stop bottom from burning.
  17. If mixture is too dry add a table spoon of water.
  18. Taste test and adjust spices.
  19. Remove from heat and let cool.
  20. To assemble.
  21. Preheat oven to 200 °C and like a flat baking tray with parchment paper.
  22. Take the dough out and divide into small dough balls. This dough makes about 20 large patties.
  23. Flatten the dough and place a spoonful of mixture in the centre and fold to seal edges.
  24. Use a fork to seal the edges.
  25. Once all patties are done, you can bake them in batches or freeze them.
  26. To freeze, place patties in air tight containers separated with plastic sheets to stop them sticking and freeze.
  27. Else place the patties on the prepared tray leaving enough space around them.
  28. Beat one egg lightly and egg wash the patties before baking for 20 minutes or until golden brown.
  29. Let cool on wire rack and serve with tomato sauce.
  1. Freeze unbaked patties and bake when you want.
Voddy's Kitchen http://voddyskitchen.com.au/

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