Cocklecakes with Laverbread

Serving Size : 4. 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 the cockles, then salt, parsley and herbs as necessary. Pour oil two fingers deep in a heavy pan and heat. 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.