Cockles with laverbread, leek and bacon
Seaweed and oatmeal patties with warm cockles, leeks and crisp bacon.
Active time25 min
Cooking20 min
Total45 minResting : 20 min
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Ingredients
- 1 leek
- 25 g unsalted butter
- 8 smoked bacon rashers
- 50 g bacon fat
- 225 g ready-cooked laverbread seaweed purée
- 1 pinch of ground white pepper — optional
- 50 g fine oatmeal
- 225 g cooked shelled cockle meat
Preparation
Mix the laverbread and oatmeal in a bowl. Add the optional white pepper. Leave for 20 minutes to hydrate the oatmeal.
225 g ready-cooked laverbread seaweed purée1 pinch of ground white pepper — optional50 g fine oatmeal- mixing bowl
- spoon
During the rest, fry the bacon in a pan over medium heat until crisp. Lift it out with tongs. Thoroughly wash and finely chop the leek.
1 leek8 smoked bacon rashers- frying pan
- tongs
- knife
- chopping board
With damp hands, shape the seaweed mixture into small balls and flatten them. Heat the bacon fat in a clean frying pan over medium heat. Fry the patties in batches for about 3 minutes on each side, until browned.
50 g bacon fat- frying pan
- spatula
While the patties cook, melt the butter in another frying pan. Add the leek and cook for about 4 minutes, until soft. Add the cooked cockle meat and heat for 2 minutes, until hot throughout. Serve with the patties and bacon.
25 g unsalted butter225 g cooked shelled cockle meat- frying pan
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration