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    • Ultimate Baby Squid

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 104; Fat 2g; Carbs 3g; Protein 18g; Sodium 1.0g
    Cooking baby squid is easy, it is fast, and it tastes yummy. It’s appreciated by many.
    1 rating
    layout 0 comment

    Ingredients

    • 500g baby squid
    • Spring onions
    • 1 red onion
    • 1 green chilli, deseed, chopped
    • Salt and crushed black pepper to taste
    • 1 teaspoon turmeric powder
    • 2 tablespoons lemon juice
    • Olive oil for stir-frying

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove from heat and add chopped spring onions.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.