Tom's Crispy Black Pudding Potato Cake
with a Softly Poached Duck Egg and a Tarragon Mustard Mayonnaise
Method
- Thoroughly blend together the black pudding, mash potato and egg yolk and divide the mixture into 4 and with floured hands shape into 5 cm / 2 inch depth and into 15cm / 6 inches in diameter.
- Dip into the beaten egg and then coat generously with breadcrumbs.
- Heat the oil in a frying pan and fry until the cakes are golden brown on both sides and keep warm in the oven.
- Meanwhile poach the duck eggs and keep warm.
- Put the tarragon, mustard seed and mustard into a bowl and blend thoroughly with the mayonnaise.
- Place a little rocket or watercress onto each plate, top with a black pudding potato cake, poached egg and sprinkle the mayonnaise over the top.
- Finish with freshly milled black pepper.
Ingredients
- 450g / 1lb Black Pudding, skin removed
- 225g / 9 oz mashed potato with butter
- 1 free range egg yolk
- 50g / 2 oz seasoned flour
- 2 free-range eggs, whisked with a little milk
- 100g / 4 oz fresh breadcrumbs
- Cooking oil
- 4 duck or Free range eggs, softly poached
- 15g freshly chopped tarragon
- 15g mustard seeds
- 15g English mustard
- 150ml / 5 fl oz thick mayonnaise
- 225g / 9 oz rocket or watercress
- Freshly milled black pepper