Title: COCKLECAKES WITH LAVERBREAD
Categories: Breads, Seafood
Yield: 4 servings
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 "Country Living" (British), April 1989. Typed
for you by Karen Mintzias
