Delectable, crispy deep fried squid balls are served with an incredibly refreshing cucumber relish and thinly sliced radish.
Place all the ingredients for the squid cakes except the squid in a food processor. Blitz to form a paste then add the squid. Continue to blend but use the pulse button to keep a slightly course texture.
Form into 12-14 balls each the size of a gobstopper. Deep-fry for 2-3 minutes when they should be golden brown. Drain well on kitchen paper.
Put the cucumber, red onion, sweet chilli, lime juice and fish sauce in a bowl and mix well.
Using a mandolin finely slice the radishes and lay them over the base of each serving plate.
Serve the squid cakes on top of the radish slices with spoonfuls of the relish over the top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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