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  Recipe Home » Breads » Cocklecakes With Laverbread
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  Cocklecakes With Laverbread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 162
Ingredients:
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)
Instructions:
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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