Laverbread is a sort of edible seaweed that has found its way onto Welsh tables for centuries. It is an acquired taste worth acquiring.
-about 1 Tablespoon bacon fat (preferred), lard or neutral oil
-4 oz fresh or canned laverbread
-1 oz oatmeal
-salt and pepper
- Mix the laverbread and the oatmeal together, season at your discretion and shape into cakes about 2 inches in diameter and ¾ inch thick.
- Slide the laver cakes into hot bacon fat and fry fairly quickly for 2-3 minutes on each side until crisp browned, shaping and patting the cakes with a palette knife as they fry.
- Then just remove from pan.
Laverbread prepared this way traditionally is served for breakfast with bacon and cockles. As noted, you also could serve it as a side dish at lunch or dinner.