Title: Cocklecakes with Laverbread
Categories: Bread Seafood
Yield: 4 Servings

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

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