Black Pudding Potato Cakes with Fried Eggs & Tomato Chutney
Adding some savoury Black Pudding to potato cakes takes them to the next level and makes them even more tasty. Try substituting a duck egg for your standard hen's egg for an even richer tasting dish.
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2 People
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Club Summary
Adding some savoury Black Pudding to potato cakes takes them to the next level and makes them even tastier. Try substituting a duck egg for your standard hen's egg for an even richer tasting dish.
Recipe Credit:
Recipe
Black Pudding Potato Cakes with Fried Eggs & Tomato Chutney
Ingredients
For the Tomato Chutney
- 3 tbsp White Wine Vinegar
- 1 tbsp Sugar
- 1/2 small Onion, finely chopped
- 125g Cherry Tomatoes, quartered
For the Potato Cakes
- 400g cold Mashed Potatoes
- 1/2 bunch Spring Onions, finely sliced
- 120g or 2 large slices Black Pudding, diced
- 1 tbsp Plain Flour
- Salt & Pepper to season
For the Eggs
- 2 tbsp Sunflower oil
- 2 Eggs
Method
- Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Add the onion and cook for 1 minute, then add the tomatoes and cook for 3 minutes until starting to soften. Turn off the heat and set it aside to cool.
- Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 minutes on each side until golden. Remove from the pan and keep warm.
- Cook your eggs (type & method up to you).
To Serve:
Serve 2 black pudding cakes per person, topped with your cooked egg and a big spoonful of tomato chutney.
Recipe Notes
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