🤍Seaweed Lotus Root Cuttlefish Cakes
10分鐘就完成～牛角紫菜咁樣用非常之好食！🩷網上街市買嘅現成OK墨魚滑，自己加咗爽脆嘅蓮藕粒同埋牛角紫菜，煎到外脆內嫩，啖啖都好有口感😋😋😋
☀️自家製墨魚餅小貼士☀️
🔸口感層次：墨魚滑本身已經調好味，加入切碎嘅蓮藕粒可以增加爽脆口感，而牛角紫菜就帶嚟濃郁嘅麻油香同紫菜風味，兩者絕配！
🔸煎香秘訣：落鑊煎嗰陣可以用中小火慢慢煎約 5 分鐘，見到兩面變成金黃色同熟透就得，唔好用大火，以免外面燶咗入面仲未熟～
材料: (約9件)
現成墨魚滑 300克
蓮藕粒 3湯匙 (切碎)
牛角紫菜 半包
食用油 適量
做法:
- 將現成墨魚滑放入大碗中，加入已切碎嘅蓮藕粒同半包牛角紫菜，將所有材料徹底撈勻！
- 將墨魚滑搓圓並輕輕壓扁成餅狀
- 熱鍋落適量食用油，放入墨魚餅，用中小火煎約 5 分鐘，煎至兩面呈金黃色且完全熟透即成！
- Ready-made cuttlefish paste 300g
- Diced lotus root 3 tbsp (chopped)
- Gyu-Kaku seasoned seaweed snack Half pack
- Cooking oil As needed
Steps
- Place the ready-made cuttlefish paste into a large bowl, add the chopped lotus root and half a pack of seasoned seaweed, and mix all ingredients thoroughly together!
- Shape the cuttlefish paste into rounded patties and gently flatten them.
- Heat a pan with an appropriate amount of cooking oil, place the cuttlefish patties in, pan-fry over medium-low heat for about 5 minutes, and cook until both sides turn golden brown and are fully cooked through!
