Laverbread

Method

Fry the bacon rashers in a large frying pan over medium-high heat until crispy, then set aside on kitchen paper. In a bowl, thoroughly mix the laverbread with the rolled oats, salt, and black pepper until well combined. Using damp hands, shape the mixture into eight oval patties about 1 cm thick. Add a little more oil to the bacon fat in the pan and fry the laverbread cakes over medium heat for 3-4 minutes on each side until golden and crispy. Serve hot immediately with the crispy bacon rashers on the side, traditionally accompanied by eggs or tomatoes.