Welsh Breakfast Laver Cake

Written by
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Elaine Lemm
Updated 09/05/19
Laver cakes
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  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 cakes (4 servings)

Laver cakes are an essential part of a Welsh breakfast but can also be served as side dishes with roast meats. This quick and simple Laver Cake recipe is adapted from a recipe by Gilli Davies in her book A Taste of Wales.

Ingredients

  • 4 ounces/100 grams laverbread (seaweed; fresh or canned)
  • 1 ounces/25 grams oatmeal (medium or fine)
  • 2 teaspoons bacon fat (or lard)

Steps to Make It

  1. Gather the ingredients.

  2. In a mixing bowl, mix together the laverbread and oatmeal. Divide the mixture into 2 inch / 5cm round and 3/4 inch / 2cm thick patties.

  3. Heat a heavy-based frying pan on the stove top. Add the fat to the pan and heat to hot but not burning. Slide the patties carefully into the hot fat a couple at a time and fry quickly for 2 - 3 minutes on each side.

  4. Lift carefully from pan with a palette knife and lay onto kitchen paper to drain. Serve as part of a Welsh breakfast or as a side dish to roast meats.

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