Bara Lawr (Laverbread) — Print Recipe

A uniquely Welsh delicacy of slow-cooked laver seaweed, dark and savoury, traditionally rolled in oatmeal and fried until crisp.

Ingredients

1 If using raw laver, wash thoroughly and simmer in water for 5-6 hours until reduced to a dark green puree. Drain well.
2 Season the prepared laverbread with salt and pepper.
3 Take spoonfuls of the laverbread and roll into small patties.
4 Coat each patty generously in fine oatmeal, pressing to adhere.
5 Fry in oil or butter over medium-high heat for 3-4 min each side until the oatmeal coating is golden and crisp.
6 Serve hot alongside a traditional Welsh breakfast with lemon wedges.

Did You Know?

Richard Burton called laverbread "Welshman's caviar" - despite the name, it is not bread at all but a seaweed preparation.