Combine the mashed potato, black/chilli pudding and seasoning together.
Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.
Gently poach the eggs in simmering water with the vinegar.
Combine the mustard, lemon and olive oil to form a dressing, season.
Dress the plate with some baby salad leaves.
Place the crispy black/chilli pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.
Ingredients
For the potato cake:
125g/4oz fresh breadcrumbs
2 eggs, beaten
55g/2oz flour
225g/½lb 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
½ lemon, juice only
extra virgin olive oil
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