Cocklecakes with Laverbread

Recipes Ingredients:

8 oz Flour
Oil for frying
1 Egg
8 oz Prepared laverbread; -OR-
1 tb Vegetable oil
1/2 oz -Dried nori, reconstituted
8 oz Cockles or clams (shelled)
1/2 Lemon (juice only)
2 tb (heaped) chopped parsley

Recipe Instructions:

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