Tom’s Crispy Black Pudding Potato Cake

Tom Bridge - tombridge@gmail.com
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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

Cooking your Black Pudding

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How to Cook

Method

Step 1

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.

Step 2

Dip into the beaten egg and then coat generously with breadcrumbs.

Step 3

Heat the oil in a frying pan and fry until the cakes are golden brown on both sides and keep warm in the oven.

Step 4

Meanwhile poach the duck eggs and keep warm.

Step 5

Put the tarragon, mustard seed and mustard into a bowl and blend thoroughly with the mayonnaise.

Step 6

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.

Step 7

Finish with freshly milled black pepper.

Cooking your Black Pudding

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

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