Asian Carp Potato Cakes - KNEP - Kentucky Nutrition Education Program

Recipes

Asian Carp Potato Cakes

Servings:9.5Serving Size:2
Asian Carp Potato Cakes on a plate

Ingredients:

  • 2 cups Asian carp or 1/3 of 2 fillets*
  • 3 cups prepared instant mashed potatoes 
  • 1/2 cup diced onion 
  • 1-2 small jalapeños, diced 
  • 1 egg, beaten 
  • 1/2 teaspoon black pepper 
  • 1 teaspoon smoked paprika 
  • 1 tablespoon Cajun seasoning 
  • 1 tablespoon Cajun seasoning 
  • 2 cups breadcrumbs, divided 
  • 3 tablespoons vegetable oil 

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
  3. Preheat oven to 425 degrees F.
  4. Bake carp for 15 to 20 minutes in oven on greased baking sheet. Until internal temperature reaches 145 degrees F.
  5. Let cool for 10 minutes.
  6. In a bowl, mix cooked carp, prepared mashed potatoes, onion, jalapenos, egg, pepper, smoked paprika, Cajun seasoning, mustard and 1 cup of breadcrumbs.
  7. Use 1/4 cup of mixture and hand form into cakes with your hands.
  8. Roll cakes in the remaining 1 cup of breadcrumbs.
  9. Pan fry in vegetable oil until golden brown. Until the internal temperature reaches 145 degrees F.
  10. Drain on paper towels.
  11. Refrigerate leftovers within 2 hours.

Notes

*2 Asian Carp fillets are about 6 cups of fish. That is enough fish to make all three carp recipes in this calendar. We recommend baking two whole fillets then dividing the fish into 2-cup portions so you can use it with other recipes or freeze it to use later.

Source: Cook Wild Kentucky Project

260 calories; 6g total fat; 1.5g saturated fat; 0g trans fat; 45mg cholesterol; 230mg sodium; 31g carbohydrate; 3g fiber; 2g sugars; 13g protein; 0% Daily Value of Vitamin D; 6% Daily Value of Calcium; 10% Daily Value of Iron; 8% Daily value of Potassium