less than 30 mins
10 to 30 mins
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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.
The Hairy Bikers' Food Tour of Britain
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