Main dishes

Carp patties with onion and parsley

Ground carp patties with a milk-soaked roll, egg, onion, and parsley, coated in breadcrumbs and fried. Serve with potato salad. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
25 min
Cook time
20 min
Total time
45 min
Servings
4 servings
Difficulty
Medium
Cuisine
Slovak
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Carp patties are a way to prepare carp without the hassle of bones: the fillets are passed through a meat grinder twice to crush the small bones, then mixed with a soaked bread roll, egg, onion, and parsley. The patties are coated in breadcrumbs and fried until golden brown.

Ingredients

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Instructions

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  1. Grind the fish

    10 min

    Check the fillets for any remaining large bones, then pass them through the fine plate of a meat grinder twice. Soak the bread roll in the milk, then squeeze out the excess milk.

  2. Make the mixture

    10 min

    Mix the fish with the bread roll, egg, grated onion, pressed garlic, parsley, salt, and pepper. Let stand for 10 minutes.

  3. Shape the patties

    5 min

    With damp hands, shape the mixture into 8 patties and coat them in breadcrumbs.

  4. Fry the patties

    20 min

    Heat the oil and fry the patties over medium heat for 4–5 minutes per side, until golden brown. Drain on a paper towel and serve with potato salad.

Tip: Pass the carp through the fine plate of a meat grinder twice to crush the small bones. Cut out any large bones along the edges of the fillets before grinding.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
345 kcal
Protein
33 g
Carbohydrates
24 g
of which sugars
3.9 g
Fat
12 g
of which saturates
2.7 g
Fiber
1.7 g
Salt
2.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kaprie fašírky s cibuľou a petržlenovou vňaťou

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