• Delicate soft and succulent savoury laverbreads.

Other Ingredients

15g goat’s butter

Method

To make Laver puree from nori sheets:
1) Tear up 15g dried nori and put in a pan of water (about half a pint).
2) Bring to the boil and simmer for 5 mintues, until the nori disintegrates.
3) Drain off the seaweed. 15g dry nori will make 125g laver puree.

To make the bread:
1) Take the drained laver and place it in a bowl.
2) Mix it in a bowl with the butter salt and oatmeal to make a stiff puree.
3) With wet hands, mould into little patties and press into more oatmeal to form a coating.
4) Melt a small knob of butter in a frying or griddle pan and place the breads on a medium to high heat for 10-12 minutes. Turn over half way through. Both sides should be just beginning to golden. (You can always grill if you prefer).

Serve warm or cold.