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Moroccan Clam Cakes
Courtesy of UK Seafish Authority
Serve With:Servings: 4
Crisp green salad
Prep Time: 15 Min.
Cook Time: 5 Min.
What you need:
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+ 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
+ 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."