Blend together 4 squid tubes, 2 cloves of garlic, 2 tbs butter and/or parsley or chives for taste and colour.
Cut off the crusts of thinly sliced loaf of white bread. Roll out each slice with rolling pin to flatten the slice of bread.
Spread each slice with the blended squid mixture, roll the slice up and secure with toothpick.
Deep fry squid rolls and serve.
Source: Recommended by D. Paterson in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11