Laverbread and Lemon Balls

Method

1 Heat the oil in a heavy based frying pan and cook the onion and garlic over a medium heat until soft.
2 Remove from the heat and add the remaining ingredients.
3 Mix well and season with freshly ground pepper and a little sea salt - not too much as the laverbread can be salty.
4 Form the mixture into small balls. It should make about 10 - and place on a greased baking tray.
5 Cook in the oven for 10 minutes or until golden brown and crisp. Oven temperature 180C/350F/gas mark 4

VARIATION - Serve as a stuffing with roast Welsh lamb - you may cook it alongside the joint for the last 20 minutes. You could use to stuff a boned and rolled shoulder of Welsh lamb or you could use the mixture to fill large open flat mushrooms and cook on a baking tray for 20 minutes. Top with some blue cheese and serve with a crisp salad.  

AND ANOTHER THING... Laverbread is traditionally mixed with oatmeal to give a firmer texture and fried in bacon fat to make a crisp cake for a Welsh breakfast.

Recipe courtesy of www.visitwales.co.uk