When making these, use the largest octopus available, avoid using small imported varieties. Use a good-quality vegetable oil for frying.






Skill level

Average: 3.3 (38 votes)


  • 1 kg fresh octopus
  • 2 tbsp flour
  • 1 large onion, finely grated
  • 2 garlic cloves, crushed
  • 3 tbsp cornflour
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 2 slices bread, soaked in water
  • salt and pepper
  • fresh mint and parsley, chopped
  • dried thyme and winter savory
  • vegetable oil, for frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Coarsely chop octopus ensuring texture will have "noticeable" pieces (if using a food processor be careful not to over process). Combine all ingredients in a large mixing bowl.

Scoop heaped spoonfuls of mixture and shape into patties and place on a tray. When all patties are formed lightly coat in flour and fry in hot oil.

Patties are ready when they turn a golden crisp colour. Drain on kitchen paper towel.

To serve, arrange on a platter with wedges of lemon. Yoghurt with cucumber is optional.