Squid, Prawn and Almond Patties

Preparation time: 25 minutes

Cooking time: 10-15 minutes

Serves: 4


75g St Helen’s Farm Goats’ Butter

1 small onion, very finely chopped

2 cloves of garlic, very finely chopped

300g small squid, very finely chopped

200g freshwater prawns, roughly pureed in a food processor

1 medium egg

4 tbsp St Helen’s Farm Natural Goats’ Milk Yogurt

4 tbsp chopped fresh coriander

3-4 tbsp ground toasted almonds

1 tsp fish sauce (optional)

1 tbsp olive oil

Sautéed squid to serve with the cakes



225g St Helen’s Farm Natural Goats’ Milk Yogurt

2 tbsp Sriracha sauce

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

1 tsp sugar

1 tbsp sherry vinegar

Smoked paprika


Heat the butter and add the onion and garlic. Cook for 2-3 minutes to soften. Once cooked, spoon into a bowl and cool.

Add the squid, prawns, egg, yogurt, coriander, almonds, fish sauce, and salt and pepper. Mix really well. 

Make 8 small balls and press slightly, then chill well.

Place all the ingredients for the dip into a bowl and mix well.

Heat 1 tbsp of oil in a frying pan.

Add the squid patties and gently cook for 2-3 minutes on each side, do not overcook.

Once cooked, serve with the dipping sauce and sprinkled with a few sautéed squid strips.


Copyright Phil Vickery June 2019

Squid, Prawn and Almond Patties!