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.