Cocklecakes with laverbread

Yield: 4 servings

Measure Ingredient
8 ounces Flour
1 \N Egg
1 tablespoon Vegetable oil
8 ounces Cockles or clams (shelled)
2 tablespoons (heaped) chopped parsley
\N \N Oil for frying
8 ounces Prepared laverbread; -OR- Dried nori, reconstituted
½ \N Lemon (juice only)

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

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