Cocklecakes with Laverbread

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55 minutes Prep: 45 minutes Cook: 10 minutes

210 calories per serving view nutrition facts

Ingredients

8	ounces	flour, all-purpose
1	each	egg
1	tablespoon	vegetable oil
8	ounces	clams	shelled
2	tablespoons	parsley leaves	chopped
1	x	vegetable oil	for frying
8	ounces	laverbread
1	x	lemon	juice of half

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 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 laverbread with the lemon juice.

Serve piping hot, with wedges of lemon.

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