Laver cakes

Method

Boil the diced potatoes until tender, then drain well and mash thoroughly with 50g butter, salt and pepper. Fold the chopped cooked laver seaweed into the mashed potato until evenly combined. Spread the oatmeal on a plate and shape the potato and laver mixture into flat, round cakes about 7-8cm in diameter, then coat both sides generously with oatmeal, pressing gently so it adheres. Heat the frying butter or lard in a large frying pan over medium-high heat until sizzling. Carefully place the laver cakes into the hot fat and fry for 4-5 minutes on each side until golden brown and crispy. Serve hot, traditionally with a fried egg and bacon for breakfast.