Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder.
For every 500g of ground carp, add 150g beef mince, and 1 tblspn commercial poultry and sausage seasoning. Mix well.
Form into patties and store in the fridge for 24 hours.
The patties can then be frozen or cooked immediately.
Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side.
Do not overcook.
These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.
The mix can also be used in sausage skins as a filler to make an appetising and fairly fat free sausage which can be fried in the normal way.