225g/8oz ready-prepared laverbread (available in cans from online shops)
50g/2oz oatmeal
freshly ground white pepper, to taste
225g/8oz picked cockle meat, cooked
25g/1oz butter
1 leek, finely chopped
50g/2oz bacon fat
8 smoked bacon rashers, fried until crisp, to serve
In a bowl, mix together the laverbread and oatmeal until well combined. Season, to taste, with freshly ground white pepper and set aside for 20 minutes.
Melt the butter in a frying pan until foaming, then add the leek and fry for 3-4 minutes, or until softened. Add the picked cockle meat and cook for a further 1-2 minutes, or until heated through.
With damp hands, pinch off pieces of the laverbread mixture and roll into golf ball-sized balls. Flatten the balls slightly to make small patties.
In a separate pan, heat the bacon fat over a medium heat. Fry the laverbread patties, in small batches, for 2-3 minutes on both sides or until golden-brown all over.
To serve, divide the laverbread patties among four serving plates and spoon over the cockles and leeks. Top each serving with two rashers of crisp bacon.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
