Cocklecakes with Laverbread
Yield
4 servingsPrep
45 minCook
10 minReady
55 minLow in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
clams
shelled |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 231.2 | ml/g |
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.
