Name: Cocklecakes with Laverbread
Ingredients: 8 ounce flour; 1 egg; 1 Tbsp vegetable oil; 8 ounce cockles or clams (shelled); 2 Tbsp (heaped) chopped parsley; oil for frying; 8 ounce prepared laverbread or 1/2 oz dried nori, reconstituted; 1/2 lemon (juice only)

Cocklecakes with Laverbread

Ingredients

8 ounces flour
1 egg
1 Tbsp vegetable oil
8 ounces cockles or clams (shelled)
2 Tbsp (heaped) chopped parsley
oil for frying
8 ounces prepared laverbread or 1/2 oz dried nori, reconstituted
1/2 lemon (juice only)

Instructions

Serving Size : 4. 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 the cockles, then salt, parsley and herbs as necessary. Pour oil two fingers deep in a heavy pan and heat. 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.