Preparation & Cooking Time
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.
Black Pudding Potato Cakes with Fried Eggs & Tomato Chutney
For the Tomato Chutney
For the Potato Cakes
For the Eggs
2 tbsp Sunflower oil
- 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 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 each side until golden. Remove from the pan and keep warm.
- Cook your eggs (type & method up to you).
Serve 2 black pudding cakes per person, topped with your cooked egg and a big spoonful of tomato chutney.