* 2 lb. 3 oz. clams, cooked and shelled * 1 lb. 2 oz. potatoes, cooked and mashed * 1 tsp. cayenne pepper * 1 Tbsp. lime juice * 2 Tbsp. fresh chopped parsley * 2 Tbsp. fresh chopped coriander * salt * 2 large eggs, beaten * 7/8 c. plain flour * 7 oz. breadcrumbs * sunflower oil, for frying
What to do:
1. Preheat the oil to 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 6-in. rounds. Coat each cake in flour, egg and breadcrumbs. 2. Deep fry for 4-5 min., until crisp and golden. Drain on paper towels. Serve with a crisp green salad.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."