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Cocklecakes With Laverbread

  • on August 28, 2010
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Ingrients & Directions

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.

4 servings

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