Laverbread and Lemon Balls

Serves: 4

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• 1 medium chopped onion, peeled and finely chopped
• 2 clove(s) garlic, peeled and crushed
• 1  dessertspoon of vegetable oil
• 100 gram(s) (4oz) fresh white or brown breadcrumbs
• 2  heaped tbsp fresh or canned laverbread
• Rind of 1 lemon
• 1 tablespoon(s) fresh mint, chopped

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
6. 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.
7. 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

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