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Cocklecakes with Laverbread

Anonymous Fri Oct 07 16:38:47 2005

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)

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 \

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