Cocklecakes With Laverbread Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: -Dried nori, reconstituted
1/2: Lemon, juice only
Directions:
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
Source from luhu.jp
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
Source from luhu.jp