Recipe - Cocklecakes With Laverbread

8 ounce Flour
1 Egg
1 tablespoon Vegetable oil
8 ounce Cockles or clams (shelled)
2 tablespoon (heaped) chopped parsley
Oil for frying
8 ounce Prepared laverbread; OR
One half ounce Dried nori, reconstituted
One half Lemon (juice only)

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 eggwhite 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. Deepfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini