Cocklecakes With Laverbread
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Features of Cocklecakes With Laverbread
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Served as main course. Non-vegetarian dish.
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Ingredients for Cocklecakes With Laverbread (Click here for measurement conversion)
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8 oz Flour
1 Egg
1 Tablespoon Vegetable Oil
8 oz Cockles or Clams (shelled)
2 Tablespoon (heaped) chopped Parsley
Oil for frying
8 oz Prepared Laverbread, OR 1/2 oz -Dried Nori, reconstituted
1/2 Lemon (juice only)
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Method for making Cocklecakes With Laverbread
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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. 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 laver-bread with the lemon juice. Serve piping hot, with wedges of lemon.
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Comments
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Serves: 4
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