John Myers
Contents
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Ingredients
- 160 g 220 g roasted carp / raised
- Fried carp
- 1 Egg
- 80 g 1 small green pepper / cleaned
- 50 g 1 red onion
- 20 g 1 piece of ginger peeled
- 20 g 1 Red chilli pepper / cleaned
- 1 clove of garlic
- 1 tbsp Sunflower oil
- 1 tsp Meatballs & meatballs spice from ANKERKRAUT *)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 50 g Breadcrumbs
- 6 tbsp Sunflower oil
Instructions
- Dissolve the carp carefully (without bones !!!) and chop. Soak the rolls in warm water and squeeze them out well. Clean, wash and chop the peppers. Peel and dice the onion. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a pan and fry the diced paprika with the diced onion, the clove garlic, diced ginger and chili peppers for 4 - 5 minutes / stir fry and remove from the pan to cool. All ingredients (released carp pieces, squeezed out bun, seared vegetables (green bell pepper, red onion, ginger, chilli pepper, garlic clove, 1 teaspoon meatballs & meatballs spice *), 4 big pinches of coarse sea salt from the mill and 4 big pinches of colored pepper from the mill ) in a bowl and knead into a smooth meatball dough. Shape meatballs (4 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with sunflower oil (6 tbsp) on both sides until golden-brown. The carp meatballs can be used for some dishes, but they also just taste that way!
- *) Meatballs & meatballs spice from ANKERKRAUT / mixture of ingredients: sea salt, sweet paprika, fried onions, onions, mustard flour, black pepper, raw cane sugar and garlic
