Cocklecakes with Laverbread

Yield: 4

Ingredients:

• 8 oz Flour
• 1 Egg
• 1 tbspn Vegetable Oil
• 8 oz. cockles or clams (shelled)
• 2 tbsn. chopped Parsley
• Oil for Frying
• 8 oz. Laverbread (see recipe)
• ½ lemon

Method:

1. Sieve the flour.
2. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter.
3. Whisk and leave aside for 30 minutes.
4. Whisk the egg-white until stiff and stir into the batter.
5. Add the cockles, then salt, parsley and herbs as necessary.
6. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp.
7. Heat up the laverbread with the lemon juice.
8. Serve piping hot, with wedges of lemon.

 


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