laver bread 1

Photo by Eat Weeds, a wild food guide to the edible plants of Britain.

When I first tried this dish it looked to me like a piece of blob...appearances can be deceptive! This is incredibly yummy and can be served as a snack on its own, with eggs in the morning or fried with bacon and cockles as part of a Welsh breakfast. Try it, you will become a fan!

Laverbread is a traditional Welsh delicacy made from laver, a Northern Hemisphere cousin of Karengo.


Serves 4

25g Karengo fronds
½ cup water
1 small leek, chopped fine
1 tsp butter , coconut or olive oil
20g medium oats or millet flakes
20g gluten-free bread crumbs
freshly ground pepper to taste
oil for frying

* Smoked Kelp can be added to impart a delicate smoky flavour


Place the Karengo in a pot with the water and simmer gently, stirring occasionally, until the seaweed is soft and almost dissolved (about 30 minutes). In a separate pan, fry the leek in the butter or oil until bright green. Transfer to a bowl and combine with the Karengo, breadcrumbs and seasoning. Form into cakes, roll in the cereal flakes and fry in the oil until golden. Serve with eggs and roasted tomatoes for breakfast or as a snack with chilli dipping sauce and fresh vegetables.