Laverbread

Instructions

1. Prepare the seaweed
   If using fresh laver seaweed, wash it thoroughly in cold water multiple times to remove any sand or grit. If using pre-packed laverbread, you can skip this step.
2. Cook the seaweed
   Place the washed seaweed in a large pot with enough water to cover. Bring to a simmer and cook slowly for about 2 hours until the seaweed has reduced to a soft, dark green pulp. Stir occasionally to prevent sticking.
3. Drain and chop
   Drain the cooked seaweed in a fine sieve, pressing out excess liquid. Transfer to a cutting board and chop finely until it has a paste-like consistency.
4. Sauté aromatics
   In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent. Add the minced garlic and bacon lardons (if using) and cook for another 2-3 minutes until fragrant.
5. Combine and season
   Add the chopped seaweed to the pan and stir well to combine with the aromatics. Season with salt and pepper to taste. Cook for another 5 minutes to allow the flavors to meld together.
6. Prepare for serving
   If making traditional laverbread patties, mix the seaweed mixture with oatmeal in a bowl until well combined. Form into small patties about 1cm thick. If serving as a spread, you can skip the oatmeal.
7. Cook the patties
   Heat a little more oil in the frying pan and cook the laverbread patties for 2-3 minutes on each side until golden and crisp on the outside. If not making patties, simply warm the laverbread mixture through.
8. Serve
   Serve the laverbread patties or spread hot with buttered toast and lemon wedges. Traditionally served as part of a Welsh breakfast with cockles and bacon, but also excellent as an appetizer or side dish.