Cocklecakes with laverbread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flour |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil |
| 8 | ounces | Cockles or clams (shelled) |
| 2 | tablespoons | (heaped) chopped parsley |
| Oil for frying | ||
| 8 | ounces | Prepared laverbread; -OR- Dried nori, reconstituted |
| ½ | Lemon (juice only) | |
Directions
Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter.
Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan.
Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon.
Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed for you by Karen Mintzias