Cooking Recipe Cocklecakes With Laverbread
Recipe Ingredients
8 oz
Flour
1
Egg
1 tb
Vegetable oil
8 oz
Cockles or clams (shelled)
2 tb
(heaped) chopped parsley
Oil for frying
8 oz
Prepared laverbread; -OR-
1/2 oz
-Dried nori, reconstituted
1/2
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