Recipe: The best fish patties you’ve ever tasted

Image credit: Adelaide's Finest
FIFTY+SA's Food Editor Mandy Hall shares her very best recipe for fish patties with Adelaide's Finest.

RECIPE: Mandy Hall

Mandy Hall

FIFTY+SA’s Food Editor Mandy Hall has partnered with Adelaide’s Finest in a culinary collaboration. Mandy’s recipes are known for being easy, affordable and delicious.

Mandy, who many will recall from MasterChef, is also a well-known recipe developer, presenter, educator and regular shopper at Adelaide’s Finest supermarkets.

Her recipe for summer fish cakes are set to become a seasonal favourite for light lunches, relaxed dinners or sunny picnics.

“Just a couple of little tips make all the difference, if these aren’t some of the best fish patties you’ve ever tasted then I am stumped!”

Mandy Hall

“Small things that create deeper flavour make all the difference. I have used Ling in this recipe as it was on special at the time but play around, talk to the fishmonger and try a species of fish with firm white flesh that you’ve never tried before,”says Mandy.

The Best Fish Patties In Town

Serves 4-6

  • 1.2kg white large white potatoes – washed
  • 600g Ling (or equivalent) fillets, cut into bite-sized pieces
  • Salt and pepper to season
  • 2-3 tblsp butter
  • **2 cloves garlic – crushed
  • 2 large spring onions, finely uchopped, including green tops
  • **1 large long green chilli, very finely chopped
  • **2 tblsp of fresh thyme leaves
  • 2 tblsp of parsley leaves – finely chopped
  • 1 teasp salt
  • Cracked pepper
  • Crumbing
  • Plain flour
  • **Salt and pepper
  • 2 eggs
  • 2 cups panko crumbs
  • Olive or vegetable oil for frying

You can cook the potatoes whole in the microwave OR in the oven until there is no resistance when inserting a knife all the way through.

Microwave: using a fork, pierce the potato all over, cook on high for 4 minutes, turn over and cook for an additional 4 minutes (microwaves vary so, after testing, you may find the potatoes need more time).

Oven – Preheat oven to 200 C, cook for 75-80 minutes, depending on size

While the potatoes are cooking, season the fish and prepare your other ingredients. If using the oven method, you will have plenty of time to get all other ingredients cooked and prepared until your potatoes are ready. If using the microwave, cook the fish while you are waiting.

Season the fish with salt and pepper, heat a large pan over a medium/high heat and add the butter. Once bubbling, add the fish and cook until just cooked through – enough so it will just flake. Remove from pan and place onto a plate, set aside. Do not clean out the pan.

Remove potatoes from the oven and let sit for 5 minutes, cut in half and, using a spoon, scoop flesh from each potato and place into a large mixing bowl. Use a fork to roughly mash/mix, making sure you leave plenty of chunky bits.

Reheat the same pan you cooked the fish in, add all the other ingredients and cook for 1 minute only. Add the contents of the pan and the cooked fish to the cooked potato and gently mix through with a fork – we want to leave chunks of potato and fish so do this gently.

Get your crumbing station ready- one dish of plain flour that has been seasoned with salt and pepper, one dish with 2 beaten eggs, one dish with panko.

Using a ½ cup measure, scoop out a cup of the mix and use your hands to shape into a firm patties and then place the patties on a plate.

** To crumb, place the patty into the seasoned flour and coat all over, gently shake off excess. Dip into the egg wash and ensure it is completely covered, finally place into panko crumb, pressing firmly to coat all over. Repeat until all patties are crumbed. Place on a plate into the fridge to set while you get your cooking oil ready.

Heat oil in a large frypan, if you have a cooking thermometer, heat oil to 180 C. If not, the oil will be ready when it sizzles (not splatters) if you add a small pinch of crumbs to the oil. Cook patties until golden all over, you can do this in batches, storing cooked patties in a hot oven until all are ready.

Serve with fresh lemon wedges and a simple green salad with a either tartare sauce or a simple mix of 1/3 yoghurt, 2/3 sour cream, pinch of salt and squeeze of lemon juice.

**Garlic and chilli can be omitted

** Dried thyme can be used instead of fresh – but halve the amount

** It is very important to season the flour before crumbing – it adds to the flavou

Adelaide’s Finest

Frewville & Pasadena


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