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.

Recipe by

Serves

2 People

Difficulty

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

For the Potato Cakes

For the Eggs

  • 2 tbsp Sunflower oil
  • 2 Eggs

Method

  1. 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.
  2. 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.
  3. 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

No additional notes

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