“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
Realistically this should be based on Oats but Sue can’t eat them, so we modified the recipe to use Quinoa flakes. If you’re good with Oats feels free the use them.
Ingredients:-
60g of Laverbread (½ a Tin in our case)
The Juice on ½ a Lemon
140g of Quinoa Flakes
Salt & Pepper to Season
About 120ml of Water
Oil to fry
Method:-
(1) Mix all ingredients with just enough Water to make a lumpy paste.
(2) Allow to stand for 10 minutes, stirring occasionally.
(3) If the mixture is too dry to form into balls between spoons stir in a little more Water.
(4) Heat Oil in a pan to a medium heat.
(5) Form the Cakes into balls between two dessert spoons and drip into the Oil.
(6) Flatten with a spatula into Cakes.
(7) Turn over several times until the outside is slightly browned and crispy.
Leverbread has a very distinctive ‘Sea’ favour and you really don’t need a lot to make a huge impact. We drizzled a little Mushroom sauce over ours as we thought they might be dry. But actually although they are crispy on the outside they are tender inside and very tasty.
