Laverbread

This is somewhat different from the traditional Welsh laverbread/lava bread recipes you'll find out on the net. I'm okay with that because it's not supposed to be a traditional Welsh recipe. It's a Redwall recipe.

1 cup prepared laver, or nori sheets torn up and soaked in water until soft (drain off excess water)
1/4 cup rolled oats
1/4 cup corn meal, corn flour, or oat flour
vegetable oil
salt
pepper
malt vinegar

Stir together the laver/nori, oats, and corn flour. It should make a "dough" that holds together, and is not runny or extremely sticky.

Warm the oil in a pan for frying. Form the dough into thin patties about 2" across. Fry them for a few minutes on each side, until golden and crisp. Place on a wire rack over paper towels to drain off excess oil.

Serve sprinkled with salt, pepper, and vinegar.

Makes about 9 patties.


Where I live, it's a lot easier to find nori, seaweed that has been toasted and rolled flat in a sheet. I think I've seen nori that still resembles its natural seaweed form at Asian markets, but it was a long time ago so I don't remember exactly. It is the same species of the seaweed used in Wales, but it's been prepared differently. As stated in the recipe, you can just soak it in water to soften (only takes a minute or so) for good results.

In Triss, this laverbread is served with seastew. And I can imagine it would go very well with fish. After eating it (and I snarfed it down like a madman) I really want some fish now.