Black Pudding Potato Cakes with Fried Eggs & Tomato Chutney Recipe

Essy Mooney - https://recipes.net/
Bury Black Pudding Potato Cakes with Tomato Chutney

Ingredients

  • 4 black pudding slices
  • 4 large potatoes, peeled and grated
  • 1 onion, finely chopped
  • 2 tbsp flour
  • 2 eggs
  • Salt and pepper to taste
  • Oil for frying
  • 4 eggs, fried
  • Tomato chutney for serving

Nutrition:

  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g

Cooking your Black Pudding

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How to Cook

Method

Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a bowl, mix the grated potatoes, finely chopped onion, flour, and eggs. Season with salt and pepper.

Step 3

Form the potato mixture into 8 evenly-sized patties.

Step 4

Heat oil in a frying pan over medium heat. Fry the black pudding slices for 2-3 minutes on each side until crispy. Remove from the pan and set aside.

Step 5

In the same pan, fry the potato cakes for about 5 minutes on each side until golden brown. Remove from the pan and transfer to a baking sheet.

Step 6

Place the baking sheet in the preheated oven and bake for 10 minutes to ensure the potato cakes are cooked through.

Step 7

Meanwhile, fry the eggs in a separate pan until the whites are set but the yolks are still runny.

Step 8

Serve the black pudding potato cakes topped with a fried egg each, and a dollop of tomato chutney on the side.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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