Carp Patties Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Carp2 Pound, skinned, cleaned, head and tail removed (1 Piece)
 Potatoes3⁄4 Pound (Approximately 2 Medium-Size Potatoes)
 Eggs3
 Onion1 Medium, peeled and cut in chunks
 Oregano2 Teaspoon
 Thyme1 Teaspoon
 Sage1 Teaspoon
 Salt To Taste
 Pepper To Taste
 Vinegar4 Teaspoon
 Butter2 Tablespoon
 Oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2247 Calories from Fat 1091

% Daily Value*

Total Fat 122 g188.2%

Saturated Fat 34.6 g173%

Trans Fat 0 g

Cholesterol 1297.6 mg

Sodium 1085.7 mg45.2%

Total Carbohydrates 94 g31.3%

Dietary Fiber 18 g72.1%

Sugars 13.1 g

Protein 192 g383.9%

Vitamin A 59.7% Vitamin C 185.7%

Calcium 80.9% Iron 132.1%

*Based on a 2000 Calorie diet

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.
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