recipes
Warm squid salad, Cauliflower-tuna fritters, crispy potato wedges
Serves:
2019-04-25
Ingredients
- 2 squids, cleaned, peeled and sliced
- 1 chopped tomato
- 2 garlic cloves
- chopped fresh herbs
- sliced olives
- capers
- juice of 1 lemon
- sherry vinegar
- 1 fresh chili sliced
- 1 boiled cauliflower
- 1 can tuna chunks (3 Leaves)
- 2 anchovy fillets
- fresh mint leaves
- 2 tbsp grated parmesan cheese
- 2 eggs
- 2 boiled potatoes, boiled and cut in wedges
- 2 tbsp. aioli dip (Camel Brand)
- fresh rosemary springs
Method
Squid salad – Boil the squid for a couple of minutes in salted boiling water, drain and allow cooling.Marinade with extra virgin olive oil, garlic, lemon juice, sherry vinegar, salt, pepper and chili.
Patties – Crush the cauliflower add the tuna, chopped olives, capers, mint, eggs and anchovies. Roll into patties and shallow fry until crispy on both sides. Potato wedges; Season the potatoes with crushed pepper, sprinkle with chopped rosemary and coat with the aioli dip, bake in a hot oven until golden brown and crunchy
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