LOCATION: Recipes >> Shellfish >> Cocklecakes
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Cocklecakes
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Cocklecakes with Laverbread
Serving Size : 4
8 oz flour
1 egg
1 Tbsp vegetable oil
8 oz cockles or clams (shelled)
2 Tbsp (heaped) chopped parsley
oil for frying
8 oz prepared laverbread or 1/2 oz dried nori, reconstituted
1/2 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 the cockles, then salt,
parsley and herbs as necessary. Pour oil two fingers deep in a
heavy pan and heat. 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.
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