Whelk fritters

Ingredients

8-10 cooked whelks
2 medium free-range eggs, separated
2 plum tomatoes, skinned seeded and chopped
50g/2oz onion, chopped very finely
2 garlic cloves, chopped very finely
2 tbsp chopped fresh parsley
40g/1½oz Matzo meal or fresh breadcrumbs
sunflower oil, for frying
salt and freshly ground black pepper

Method

1. Remove the cooked whelks from their shells (you will need about 50g/2oz) and roughly chop.
2. Put the egg yolks into a bowl and lightly break up with a fork.
3. Add the chopped whelks, tomatoes, onion, garlic, parsley, Matzo meal or breadcrumbs and some salt and pepper to taste. Stir well to combine.
4. In another bowl whisk the egg whites until soft peaks form when the whisk is removed and then gently fold them into the main fritter mixture.
5. Pour a good layer of sunflower oil into a large heavy-based frying pan and leave over a high heat until very hot.
6. Lower the temperature a little, then place four large spoonfuls of the batter into the pan and fry for 1-2 minutes on each side, until golden brown.
7. Lift out on to kitchen paper and keep hot while you cook the rest. You should end up with about 12 fritters. Serve immediately.