Cocklecakes with Laverbread

Yield: 4



  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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