We here in the Middle of the American High Plain have no real options for laver. We just get suishi wraps, reconstitute in in water over night and have at.
As for keeping it binding, we make our own oat flour by grinding 'olde fashioned rolled oats'
This message was sent out to members of the group earlier today. I have taken the liberty of reposting it here so that more people can see it. I am hoping one of our members will be able to respond to this. I am not allowed in the kitchen except to do dishes
"OK so for St. Davids day I make some Welsh food for the kiddies and myself. This year I attempted to add laverbread to the menu. It was not a success- to say in the least- is there some trick to getting the small cakes to hold together before frying in bacon fat? should the oatmeal be cooked or raw? What kind of laver is ok to use?"
updated by @ceri-shaw: 12/11/15 09:15:33PM