Cocklecakes With Laverbread

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Golden fried cockle fritters served with traditional Welsh seaweed spread
Cocklecakes With Laverbread recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

These delightful Cocklecakes are a cherished coastal treat, featuring tender cockles or clams bound in a light, airy batter and deep-fried to a golden crisp. The savory brininess of the seafood is beautifully complemented by fresh parsley and a subtle hint of egg. Served alongside Laverbread, a traditional Welsh dish made from sea lettuce (dulse) and oatmeal, this meal offers a unique texture contrast between the crispy cakes and the chewy, rich seaweed paste. It’s an excellent starter for a seafood feast or a hearty lunch, perfect for sharing with friends. The combination of land and sea flavors creates a memorable dining experience that celebrates simple, fresh ingredients. Ideal for casual gatherings or when you want to bring a taste of the coast to your kitchen table.

Cocklecakes With Laverbread recipe image
Print Recipe
0 Add to Favorites

Cocklecakes With Laverbread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 928.5

Description

These delightful Cocklecakes are a cherished coastal treat, featuring tender cockles or clams bound in a light, airy batter and deep-fried to a golden crisp. The savory brininess of the seafood is beautifully complemented by fresh parsley and a subtle hint of egg. Served alongside Laverbread, a traditional Welsh dish made from sea lettuce (dulse) and oatmeal, this meal offers a unique texture contrast between the crispy cakes and the chewy, rich seaweed paste. It&# 226;€™s an excellent starter for a seafood feast or a hearty lunch, perfect for sharing with friends. The combination of land and sea flavors creates a memorable dining experience that celebrates simple, fresh ingredients. Ideal for casual gatherings or when you want to bring a taste of the coast to your kitchen table.

Ingredients

Directions

  1. Sift the flour into a large mixing bowl to remove any lumps.
  2. Separate the egg, placing the yolk in a small bowl and the white in another.
  3. Add the egg yolk and the tablespoon of vegetable oil to the flour.
  4. Gradually whisk in water, a little at a time, until you form a thick, smooth batter.
  5. Let the batter rest for 30 minutes to allow the gluten to relax.
  6. Whisk the egg white until it forms stiff peaks.
  7. Gently fold the stiffly beaten egg white into the batter to keep it light and airy.
  8. Fold in the shelled cockles or clams, chopped parsley, and season with salt and pepper to taste.
  9. Heat about two inches of oil in a heavy-bottomed pan to 350ðF (175ðC).
  10. Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
  11. Fry the cakes for 2-3 minutes on each side until golden brown and crisp.
  12. Remove with a slotted spoon and drain on paper towels.
  13. While the cakes fry, heat the laverbread with a squeeze of fresh lemon juice.
  14. Serve the hot cocklecakes immediately with the warmed laverbread and lemon wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 928.5kcal
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 2.0g10%
Cholesterol 98.6mg33%
Sodium 1515.5mg64%
Total Carbohydrate 157.3g53%
Dietary Fiber 5.4g22%
Sugars 1.7g
Protein 45.6g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cocklecakes, laverbread, cockles, clams, seafood, fritters, welsh, seaweed, deep-fried, appetizer, coastal, parsley, batter, crispy, traditional, briny, starter, fishcake, seafood-pasta, comfort-food
Recipe Card powered by WP Delicious

Leave a Comment