Ingredients (Makes about 8-10 small cakes, serves 3-4)

2-3 cups cold mashed potatoes (use the dulse-infused mash from before, or plain mash if starting fresh—leftover is ideal as it’s firmer)
20-30g Dark Harbour dulse (dried; about ¼-½ cup crumbled or chopped—adjust for brininess; soak briefly if very dry, then drain)
1 egg (beaten; for binding—omit or sub flax egg for vegan)
2-4 tbsp all-purpose flour (or more if mash is wet; helps hold shape)
1-2 green onions or chives, finely chopped (optional, for freshness)
1 small garlic clove, minced (optional, for extra flavor)
Salt and pepper to taste (go light—dulse is salty!)
Oil or butter for frying (vegetable oil, olive, or a mix—enough to coat the pan generously)

Instructions

Prep the base: If not using pre-made dulse mash, make a simple version—boil and mash potatoes, then mix in crumbled/toasted dulse (fry dried dulse briefly in a little oil until crisp and greenish for best flavor infusion, then stir into mash). Let cool completely (fridge helps firm it up).