Ingredients

• laver (porphyra laciniata)
• salt
• oatmeal

Method

• Wash the laver well in cold water, put it in a large saucepan and simmer for several hours. (It is not necessary to add water as the leaves themselves contain sufficient moisture.)
• When soft, drain the leaves thoroughly, chop finely with a sharp knife and add salt to taste.
• Form mixture into small balls and roll in oatmeal.

Rhydlewis, Cardiganshire.

• Boil the leaves in a little water and vinegar for about two hours.

South Pembrokeshire.

The most common method of cooking laverbread in the counties of south Wales was to fry it in bacon fat and serve it with bacon, usually for breakfast.