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Teisennau Cocos (Cockle Cakes)

Teisennau Cocos (Cockle Cakes) is a traditional Welsh (Cymric) recipe for a classic snack of cooked cockles that are dipped in a milk batter and fried until golden. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cockle Cakes (Teisennau Cocos).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+over-night soaking)

Serves:

4–6

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1l cocos
30g menyn
40g blawd ceirch
1 melynwy ŵy
90g blawd
llefrith
pinsiad o halen
saim neu olew i ffrio

Dull:

Y noson cynt ychwanegwch y cocos i fowlen o ddwr oer halenog ac ychwanegwch y blawd ceirch. Gadewch y gymysgfa dros nôs. Y diwrnod canlynol sychwch y cocos a'u sgrwbio yn drwyadl. Ychwanegwch i sosban o ddŵr halenog a berwch am tua 4 munud (nes i'r cregyn agor). Gadewch i'r cocos agor gan daflu unrhyw rai sydd yn dal ynghau. Tynnwch y cnawd o'r cregyn. Hidlwch y blawd a'r halen gyda'u gilydd i fewn i bowlen cyn rhibio'r menyn i'r gymysgfa gyda'ch bysedd. Ychwanegwch y melynwy ŵy cyn ychwanegu digon o lefrith i wneud pâst gweddol drwchus. Gynheswch olew mewn padell ddofn a, gan ddefnyddio llwy, ychwanegwch y cocos (fesul un neu ddwy) i'r past cyn eu trosglwyddo i'r olew poeth. Ffriwch nes yn gras ac euraidd, sychwch ar bapur cegin. Gweinwch yn boeth.

English Translation

Ingredients:

1l cockles
30g butter
40g oatmeal
1 egg yolk
90g four
a little milk
pinch of salt
fat or oil for frying

Method:

The night before add the cockles to a bowl of salted water and sprinkle the oatmeal on top. Leave over night then the following day drain the cockles and scrub them thoroughly. Transfer to a pan of salted water, bring to a boil and boil for 4 minutes.

Leave the cockles to open and discard any that remain closed. Remove the flesh from the remainder. Meanwhile sift the flour and salt into a bowl and rub the butter into this mixture with your fingers. Add egg yolk and just enough milk to form a thick batter.

Heat oil in a deep pan and, using a spoon, transfer the cockles (one or tow at a time) to the batter then drop the batter covered cockles into the hot oil. Fry until crisp and golden then drain on kitchen paper. Serve hot.