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Moroccan Clam Cakes

Moroccan Clam CakesRecipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

2 pound 3 ounces clams, cooked and shelled
1 pound 2 ounces potatoes, cooked and mashed
1 teaspoon cayenne pepper
1 tablespoon lime juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh coriander (cilantro)
Salt to taste
2 large eggs, beaten - divided use
7/8 cup plain (all-purpose) flour
7 ounces bread crumbs
Sunflower or canola oil, for frying

Cooking Directions:

  1. Preheat the oil to 275°F (135°C).
  2. Combine the potatoes, cayenne pepper, lime juice, herbs and 1 large egg in a bowl. Season with salt to taste.
  3. Fold the clams into the potato mixture. Shape into 6-inch rounds.
  4. Place the flour in a shallow bowl; place 1 beaten egg in another shallow bowl; and place the bread crumbs in another shallow bowl.
  5. Coat each clam cake in flour, then egg and then bread crumbs.
  6. Deep fry for 4 to 5 minutes, until crisp and golden. Drain on paper towels.
  7. Serve with a crisp green salad.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority