Phil Vickery’s Squid Prawn Almond Patties with Houmous & Mint

From Ainsley’s Festive Flavours, ITV



Heat the oil and add the onion and garlic.

Cook for 2-3 minutes to soften. Once cooked, spoon into a bowl and cool.

Next add the squid, prawns, egg, coriander, almonds 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 the 1 tbsp of oil or spray a non-stick frying pan, then heat. Add the squid patties and gently cook for 2-3 minutes on each side (do not overcook).

Once cooked serve with the dipping sauce.

Copyright Phil Vickery
April 2016



  • For the Patties
  • 1 tbsp olive oil
  • 1 small onion, very finely chopped
  • 2 cloves garlic, very finely chopped
  • 300g small squid, very finely chopped
  • 200g, freshwater prawns, very finely chopped or pureed in a food processor
  • 1 medium egg
  • 4 tbsp chopped fresh coriander
  • 3 tbsp ground almonds
  • 1 tsp fish sauce (optional)
  • salt & pepper
  • 1 tbsp olive oil or olive oil spray
  • For the Dip
  • 6 tbsp mayonnaise
  • 2 tbsp houmous
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh coriander
  • 1 tsp sugar
  • 1 tbsp vinegar