Laver or purple laver (also known as black butter, purple seavegetable, or sloke) is, scientifically, Porphyra umbilicalis. In Chinese it's jee choy; in Gaelic it's sleabchan, sleabhach, or sleadai; in Swedish it's veckad purpurtang-although it's best known, culinarily, as nori-the dried sheets of seaweed used to wrap maki-type sushi. Other Porphyra species that have been used as food include P. linearis, P. tenera, and P. yezoensis. They are harvested in winter at low tide, when they're found attached to vertical surfaces such as rocks or piers. Nutritionally, laver is a very desirable food, yielding high protein (15-37%); low fat (less than 2.5%); good vitamin C, calcium, and iodine, along with traces of other minerals. The recipe is almost absurdly simple: 1. Combine four parts prepared laver (either fresh or canned) with one part finely cut oatmeal. Do not use American-style rolled oats. 2. Form mixture into small cakes, about 2 inches in diameter and 3/4-inch thick. Roll in additional oatmeal to coat. 3. Fry in hot bacon fat until golden brown. 4. Drain on paper towel and serve.
