1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 dessertspoon of vegetable oil
100g fresh white or brown breadcrumbs
2 heaped tbsp fresh or canned laverbread
zest of 1 lemon
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Heat the oil in a heavy based frying pan and cook the onion and garlic over a medium heat until soft. Remove from the heat and add the remaining ingredients. Mix well and season with freshly ground pepper and a little sea salt – not too much as the laverbread can be salty.
Form the mixture into small balls, it should make about 8 and place on a greased baking tray. Cook in the oven for 20 minutes or until golden brown and crisp. Oven temperature 180ºC/350ºF/gas 4. Alternatively shallow fry in about 2 tablespoons of hot vegetable oil turning throughout to ensure an even browning. Serve with the yogurt dipping sauce.
Yogurt dipping sauce
250g Llaeth y Llan natural yogurt
1 clove garlic
1 tablespoon fresh mint
zest and juice of ½ lemon
salt and pepper
Crush the garlic and finely chop the fresh mint. Mix both into the yogurt along with the zest and juice of half a lemon. Season with salt and pepper to taste.