Cocklecakes with Laverbread Recipe

Free Recipe Cocklecakes with Laverbread

Recipe Type: B Recipes

Recipe Preparation: stir

Cooking Ingredients for Cocklecakes with Laverbread Recipe

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)

Cocklecakes with Laverbread Preparation

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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