Limpets can be found living on rocks just above low water mark and I have always looked at them as fishing bait, they are great wrasse catchers. It wasn’t until Claire Hutchings arrived in Weymouth and posted a picture showing a limpet bhaji – I love onion bhaji’s and limpets, well you got to give them a go!

Claire’s Limpet Bhaji

Next was to collect 4 limpets, I wasn’t confident what they would taste like, so just a small batch to start with. Portland is the land of limpets, with plenty of large rocks for them to stick to. I had forgotten how tough it is to remove this critters from a rock without damaging them, especially when using the shells for serving.

To clean run a sharp but strong knife around the shell and out will come the foot and a bubble of guts, trim off the guts and head. Then clean well under a running tap and then tenderise using a mallet!! Then slice into thin strips, you will need a sharp knife!

Limpet Bhaji (makes 5 small bhajis)
30g gram flour
1 beaten egg (you will only use a little so save the rest for a scramble egg breakfast)
1/2 sliced shallot
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin seeds
4 shredded limpets

Mix all in a bowl and add a little egg to bind it all together
Make into 5 balls and refrigerate for 30 minutes
Deep fry for about 5 minutes or until gold brown

to serve, place into a well cleaned shell top with yoghurt and a sprig of coriander (or mint). Here I have served with Chinese seaweed (pak choi), pickled yellow beetroot, noodles and crispy mackerel and a spicy sauce. How did they taste – I thought the bhaji’s were awful, but Vicky really liked them.

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1 Comment

  1. Just love your use of coriander and cumin to add flavour, l will give this one a try! Thanks for sharing adding it to my Facebook page as well at

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