Image for illustration onlyPeanut-freeSesame-freeGluten-freeShellfish-freeContains dairy
Carp Fish Cakes with Sweet Onion Relish
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In carp fish cakes with sweet onion relish, carp, Oil for frying and large onions are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1If using a whole carp, peel the fish, cut off the head, tail and fins, and divide into fillets. remove any bones.
- 2Bake the fillets in an oven heated to 180°C for 35-45 minutes, depending on the thickness. The fish is ready when it is sealed.
- 3Cool and grind the fish twice in a meat grinder or finely chop.
- 4
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.4g
Chef tips
Carp can be replaced with another fish fillet of choice. Use flaxseed mixture instead of egg for a vegan version.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In carp fish cakes with sweet onion relish, carp, Oil for frying and large onions are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.