Welsh Lavercakes with Bacon and Eggs
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A Welsh breakfast using laverbread (bara lawr) from Swansea market. Laverbread is mixed with oats and formed into patties that are called lavercakes and eaten for breakfast with eggs and bacon
Ingredients
  • 2 rashers free range bacon
  • 120g tin of laverbread
  • black pepper
  • 30g gluten free oats
  • 2 tsp buckwheat flour
  • 2 free range eggs
Instructions
  1. First fry the bacon in a pan until it reaches the desired crispiness, do not drain the pan, you need the fat to cook the lavercakes. Set aside
  2. While the bacon is cooking make up your cakes. Mix the laver with some black pepper, the oatmeal and buckwheat flour until you can form into 2 patties roughly 2 inches in diameter.
  3. Place each patty in the bacon fat, shaping with your spatula as you go, and cook for 2-3 minutes on each side, or until the top is brown and slightly firm.
  4. Remove and drain whilst you quickly fry your eggs to go with.
  5. Plate up and eat!
Notes
You can substitute the oats for oatmeal, and buckwheat flour for traditional flour. Only add extra flour if the cakes are too sloppy and look like they won't hold together in the pan.There is salt in the laverbread so no need to add more.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/lavercakes/