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Cocklecakes With Laverbread Recipe
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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
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