Entree: United Kingdom – Wales – Laverbread with Bacon (Pan-fried Welsh seaweed purée cakes served with crisp bacon and eggs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 8 oz (225 g) fresh laver (edible seaweed), washed and roughly chopped
- 1 cup (90 g) rolled oats, plus extra for dusting
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 8 streaky bacon rashers, approx. 1 lb (450 g)
- 4 large eggs, approx. 8 oz (225 g)
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 clove garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (optional)
- Lemon wedges, for serving

Instructions

1. Place the laver in a saucepan with just enough water to cover. Simmer gently for 10–12 minutes until very soft; drain well and return to the pan.
2. Stir in the butter, finely chopped onion, and minced garlic to the warm laver and mash slightly with a fork or potato masher until a loose paste forms.
3. Stir in 1 cup (90 g) rolled oats, lemon juice, salt, pepper, and parsley. Allow the mixture to cool for 10 minutes so the oats absorb moisture; if too loose, add 1–2 tbsp (8–16 g) extra oats.
4. Shape the cooled laver mixture into 8 patties (about 2–3 inches / 5–7 cm diameter). Lightly coat each patty in extra rolled oats.
5. In a large frying pan, heat 1 tbsp (15 ml) vegetable oil over medium heat. Fry the laver patties 3–4 minutes per side until crisp and browned. Transfer to a warm plate and keep loosely covered.
6. In the same pan, cook the streaky bacon rashers over medium heat until crisp, about 4–6 minutes per side depending on thickness. Transfer to paper towel to drain.
7. Reduce heat to medium-low and, using bacon fat as desired (add a little butter if needed), fry the eggs to your liking.
8. To serve, plate two laver patties per person with two bacon rashers and a fried egg. Serve immediately with lemon wedges.