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Cocklecakes With Laverbread

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