Lavercake

 

Seaweed collected off the Pembrokeshire coast, known as laver, has been a staple ingredient for Welsh breakfasts for centuries. It's so easy to make, simply mixed the laverbread with oatmeal, season well, shape into a pattie and fry in butter.  They are both very nutritional and delicious at the same time!

Ingredients
makes 4 

300g laverbread
75g oatmeal (medium ground)
25g butter
salt
pepper

Method

In a large bowl mix together the laverbread and oatmeal. Season with plenty of freshly ground black pepper and a pinch of salt.  Stir well to combine. 

Cover the bowl with a damp cloth (or clingfilm) and place in the fridge for at least half an hour. 

Remove from the fridge. Check the consistency to see if it's thick enough to form patties. If it's a bit loose then add some more oatmeal, a little at a time. I prefer the lavercake to have a low ratio of oatmeal.

Taste and add more seasoning if you feel it needs it. 

Divide into four parts and shape into patties.

Melt butter in a frying pan over a medium-hot temperature. Add the patties and fry on one side for 2 - 3 minutes before carefully turning over and cook for a further 2 - 3 minutes. Turn again if it needs longer to colour a little. 

Keep warm in the oven whilst the rest of the breakfast is cooked. Serve with a Glamorgan sausage and the usual suspects, egg, beans, tomato, mushrooms etc.