Moroccan Clam Cakes Serves 4
Ingredients:
- 1Kg (2lb 3oz) clams, defrosted, cooked and shelled
- 500g (1lb 2oz) potatoes, cooked and mashed
- 1 teasp cayenne pepper
- 1 tbsp lime juice
- 2 tbsp) fresh chopped parsley
- 2 tbsp fresh chopped coriander
- sea salt flakes
- 2 large eggs, beaten
- 100g (3 and a half oz) plain flour
- 200g (7oz) breadcrumbs
- sunflower oil, for frying
Method
- Preheat the oil to 190°C/275°F
- Combine the potatoes, cayenne pepper, lime juice, herbs and 1 egg in a bowl. Season with salt.
- Fold the clams into the potato mixture. Shape into 8 x 15cm (6”) rounds.
- Coat each cake in flour, egg and breadcrumbs.
- Deep fry for 4-5 minutes, until crisp and golden. Drain on kitchen paper. Serve with a crisp green salad.
Recipe kindly donated by The Seafish Industry
