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Second course
Carp cutlets

Carp Patties

Carp patties for both fasting days and holidays — tasty and wholesome! A wonderful meal, a great snack, and a terrific dish for both weeknights and festive spreads. Carp patties go with anything — mashed potatoes or vegetables are ideal.

wella

Recipe author

Composition / ingredients

Servings:

Carp

500

Onion

White bread

100

Salt

Dried spices

Breadcrumbs

0.5

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 13 g

Fats 35 % 14 g

Carbohydrates 33 % 13 g

226 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 35 min

Step 1:

If you're starting with a whole carp, scale it and gut it.
Step 2:

Next, use scissors or a sharp knife to cut off the head, tail, backbone, and fins. Rinse the fish well. Fillet it, pick out any small bones, and cut the carp into pieces that are easy to grind.
Step 3:

To make the patties juicy and tender, add white bread to the mixture, soaking it briefly in water first (enough to cover it).
Step 4:

You can grind the onion together with the carp. But if you finely chop it instead, the patties will have a more interesting texture and the mixture won't be as loose.
Step 5:

Grind the fish however's convenient — usually a meat grinder is used. Add the well-squeezed bread, chopped onion, and any fresh herbs (dried, fresh, or a mix). You can make a second batch of the mixture without herbs. Then work everything together by hand.
Step 6:

Once the mixture is smooth, season it with salt to taste and add spices. Mix again and shape it into balls.
Step 7:

Pour oil into a hot skillet and dredge the patties in breadcrumbs (or flour) before frying.
Step 8:

Fry one batch of patties in plenty of hot oil, turning them until cooked through. If you want them juicier, steam them for a few minutes under a lid. The other batch can be steamed (in a slow cooker, steamer, etc.) — healthy and just as tasty!

A few more tips: hearty, juicy carp patties are good for any occasion. Carp's rich, firm flesh is ideal for patties, since it doesn't have an off smell. The main thing is to buy a fresh fish — preferably a whole one rather than pre-cut fillets. Do a thorough job of gutting, scaling, rinsing, and deboning. You can add any vegetables to the mixture — potato, zucchini, bell pepper — as well as sour cream, cheese, and so on. Use any spices, and be generous: carp meat is sweet. Dip your hands in water before shaping the balls. Fry the patties in oil over high heat, then finish them covered; or steam them, bake them, and so on. Want them even tastier? Finely mince some garlic and add it to the mixture. Not observing a fast? Add an egg to the mixture — but then don't soak the bread too much, or the mixture will be too loose, which you don't want. If you don't like the sharp smell of raw onion, sauté it in oil first.