Squid, prawn & almond cakes

  • 25 mins
  • Serves 4
  • Medium

If you fancy a change to your usual fish cakes, these ones should do the trick. Perfectly paired with the creamy yet spicy sauce will have you wanting more!

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  1. Heat the butter and add the onion and garlic. Cook for 2-3 minutes to soften. Once cooked, spoon into a bowl and cool.
  2. Add the squid, prawns, egg, yogurt, coriander, almonds, fish sauce, and salt and pepper. Mix really well.
  3. Make 8 small balls and press slightly, then chill well.
  4. Meanwhile, place St Helen’s Farm Natural Goats’ Milk Yogurt, Sriracha sauce, chopped mint, 2tbsp coriander, sugar, sherry vinegar and smoked paprika, into a bowl and mix well.
  5. Heat 1 tbsp of oil in a frying pan. Add the squid cakes and gently cook for 2-3 minutes on each side,do not overcook.
  6. Once cooked, serve with the dipping sauce and sprinkled with a few sautéed squid strips.