Cocklecakes with Laverbread

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