Cocklecakes With Laverbread Recipe

Step 1

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

Things You'll Need

  • 8oz Flour
  • 1 Egg
  • 1tb Vegetable oil
  • 8oz Cockles or clams (shelled)
  • 2tb (heaped) chopped parsley
  • Oil for frying
  • 8oz Prepared laverbread; -OR-
  • 1/2oz -Dried nori, reconstituted
  • 1/2 Lemon (juice only)

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