A taste of Malta’s culinary past has resurfaced in a recipe dating back to 1981, shared by the Department of Information on Facebook.

The recipe for pulpetti tal-ħut (fish patties) was originally published in Il-Gżejjer, a magazine issued by the Department of Information. Designed to serve six people, the traditional recipe combines 600g of fish, 600g of potatoes, a pinch of nutmeg and salt, with a simple coating made from breadcrumbs, egg, fresh parsley and flour.

The method is wonderfully straightforward. The fish is boiled and drained before the potatoes are cooked, peeled and mashed together with the fish. Nutmeg, salt and parsley are then added, with the mixture shaped into small patties. Each one is coated in flour, dipped in beaten egg and finally covered in breadcrumbs before being fried until golden and cooked through.

The finished pulpetti tal-ħut are served hot, with the original recipe suggesting a fresh salad on the side.

More than four decades later, the recipe offers a nostalgic glimpse into everyday Maltese cooking and the flavours that have remained part of the island’s culinary heritage.

Do you still use this same recipe, or does your family have its own version?