About this recipe:Laver, or seaweed, is an edible seaweed much enjoyed in Wales and particularly high in iron. Laverbread is the most common way of using laver in Wales but has also been eaten fried in bacon fat and served for breakfast. This recipe comes from the Pembrokeshire coast, where gathering laver for food is an ancient tradition.
Makes: 8 laverbreads
450g fresh laver
salt, to taste
150g to 200g oatmeal
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Wash the fresh laver in cold water then drain the water and gently simmer in a large saucepan with a little salt for 1 hour. You do not need to add any water during the simmering.
When soft, drain any liquid away and allow to cool. Chop the laver finely then form into golf ball size balls and roll in the oatmeal to coat. If you need to add some of the oats to help form the ball, then feel free to do so. In a dry pan over a medium heat, brown the laverbread for just a minutes on each side until golden brown. Serve warm.