Crispy Black/Chilli Pudding Potato Cake, Poached Egg

Rob Brown, Saturday Kitchen
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Ingredients

For the potato cake:

  • 125g/4oz fresh breadcrumbs
  • 2 eggs, beaten
  • 55g/2oz flour
  • 225g/lb mashed potato
  • 125g/4oz black/chilli pudding diced
  • 25g/1oz chives, chopped
  • Pinch of salt and pepper

For the poached egg:

  • 4 eggs (preferably free-range)
  • 1 tsp vinegar

For the salad:

  • Baby salad leaves

For the mustard dressing:

  • 3 tsp grain mustard
  • Lemon juice
  • Extra virgin olive oil

Cooking your Black Pudding

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How to Cook

Method

Step 1

Combine the mashed potato, black/chilli pudding and seasoning together.

Step 2

Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.

Step 3

Gently poach the eggs in simmering water with the vinegar.

Step 4

Combine the mustard, lemon and olive oil to form a dressing, season.

Step 5

Dress the plate with some baby salad leaves.

Step 6

Place the crispy black/chilli pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.

Cooking your Black Pudding

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

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