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Cocklecakes with Laverbread

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Submitted by Camille

YIELD

4 servings

PREP

45 min

COOK

10 min

READY

55 min

Ingredients

8 231.2
OUNCES ML/G ALL-PURPOSE FLOUR
1 1
EACH EACH EGGS
1 15
TABLESPOON ML VEGETABLE OIL
8 231.2
OUNCES ML/G CLAMS
shelled
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
1 1
X X VEGETABLE OIL
for frying *
8 231.2
OUNCES ML/G LAVERBREAD *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 210 22% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 62mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 30g
Vitamin A 8% Vitamin C 18%
Calcium 5% Iron 72%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
 

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