Devon Laverbread Cakes

Traditionally laverbread was eaten by the Welsh. Having a small bit of Welsh blood and living in Devon I decided to do a bit of cultural blending and created this Devon Laverbread recipe.

I?d never made laverbread before, and after 10 hours of boiling the seaweed, I used Porphyra laciniata, I wondered just what I had let myself in for. My first impression was that I was looking at a cow pat. Then all of a sudden my imagination woke me up, and I realised just which ingredients would work best and how to combine them. Even I surprised myself and consider this a ?damn fine? dish. So tuck in my lover, and enjoy.

Ingredients

500g of fresh Porphyra laciniata simmered for 10 hours.
A few handfuls of porridge oats. Enough to bind the seaweed.
4 slices of streaky bacon
Salt
Pepper

Suggested Instructions

Put the cooked laverbread (after it has cooled) into a food processor along with the oats and chopped streaky bacon.
Process until combined and smooth-ish.
Form into flat cakes, then ?dust? in remaining oats.
Fry on a medium heat until cooked through turning occasionally. Mine took a good 20 minutes.
Serve on their own or with a dash of Worcestershire Sauce… Lea & Perrins naturally!