Authentic Swansea Cockle & Laverbread Cakes

Mix fresh cockles with laverbread (traditional Welsh seaweed purée). Stir in fine oatmeal until the mixture can be shaped into patties.

Fry bacon rashers in a hot pan until crisp. Remove the bacon but keep the rendered fat.

Fry the cockle and laverbread cakes in the hot bacon fat for 3-4 minutes on each side until piping hot and slightly crisp.

Serve together as a unique, iron-rich coastal breakfast from Swansea.