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Carp Patties

Tummy.Tucker's picture
Ingredients
  Carp 2 Pound, skinned, cleaned, head and tail removed (1 Piece)
  Potatoes 3⁄4 Pound (Approximately 2 Medium-Size Potatoes)
  Eggs 3
  Onion 1 Medium, peeled and cut in chunks
  Oregano 2 Teaspoon
  Thyme 1 Teaspoon
  Sage 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Vinegar 4 Teaspoon
  Butter 2 Tablespoon
  Oil 2 Tablespoon
Directions

Simmer carp in a little water or milk in a covered, heavy-bottom pot until tender (15 to 20 minutes) or bake, covered, in a little water or milk in a preheated 350°F
oven for approximately 30 minutes or until tender.
Meanwhile, cook potatoes, drain and keep warm.
Lift out fish, cool and reserve liquid for soup.
Remove large bones and any skin and fins from fish and place fish in electric blender along with eggs and onion chunks.
Process to a smooth puree.
This step is important in order to "grind up" any small bones remaining in the fish, so be sure there are no lumps of unpureed fish.
Mash potatoes and combine them with seasonings, vinegar and pureed fish mixture.
In a heavy skillet, heat butter and oil to medium heat and drop in tablespoons of patty mixture.
When each patty is "dry" on top and brown underneath, turn it and leave until it is brown on both sides.
Serve hot with catsup or stewed tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Ingredient: 
Pepper
Interest: 
Healthy

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