Only fresh-frozen squid carcasses or rings are suitable for this dish. If you still bought canned in brine, rinse them thoroughly so that no foreign aftertaste remains.
Defrost the squids by placing them in a bowl of cold water for a few minutes. Whole carcasses must be thoroughly washed, removing the outer film and removing the inner chitinous plates. Cut squid into small pieces.
Boil water, lightly salt. Dip the squids in it and after 1 min. transfer to a bowl of ice water. Drain the water, set the bowl of squid aside.
Wash the potatoes thoroughly and boil in their skins. Cool, peel, coarsely chop. Wash parsley, dry. Turn squids through a meat grinder along with potatoes, parsley and 1 tbsp. l. butter. Crack the eggs into the mince.
Cut the bacon into small pieces and fry in a dry hot frying pan until cracklings (5 minutes). Add the cracklings to the minced meat along with the released fat. Salt, pepper to taste. Mix.
Form triangular or round cutlets with a diameter of about 3 cm from the minced meat. Sift the flour onto a flat dish and roll each cutlet in it.
Heat butter and olive oil in a frying pan. Fry cutlets in this mixture for 2 minutes. from each side. Serve with rice, vegetable or fruit salad.