Black pudding potato cakes with fried eggs & tomato chutney
Savoury black pudding makes these potato cakes moreish, serve for supper or brunch
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Freeze cakes only
- Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool.
- Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.
- Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.
Per serving
613 kcalories, protein 18g, carbohydrate 55g, fat 37 g, saturated fat 8g, fibre 4g, sugar 14g, salt 1.78 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1572641/
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Ingredients
- 3 tbsp white wine vinegar
- 1 tbsp sugar
- ½ small onion , finely chopped
- ½ x 250g pack cherry tomatoes , quartered
- 400g cold mashed potato
- ½ bunch spring onions , finely sliced
- ½ x 230g pack black pudding or 2 large slices, diced
- 1 tbsp plain flour
- 2 tbsp sunflower oil
- 2 eggs
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This pud will be a hit with all the family, and it only takes 20 minutes to make
55
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Freeze cakes only
Ingredients
- 3 tbsp white wine vinegar
- 1 tbsp sugar
- ½ small onion , finely chopped
- ½ x 250g pack cherry tomatoes , quartered
- 400g cold mashed potato
- ½ bunch spring onions , finely sliced
- ½ x 230g pack black pudding or 2 large slices, diced
- 1 tbsp plain flour
- 2 tbsp sunflower oil
- 2 eggs
Per serving
613 kcalories, protein 18g, carbohydrate 55g, fat 37 g, saturated fat 8g, fibre 4g, sugar 14g, salt 1.78 g
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23 August 2011
glenn commented on this recipe
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06 February 2012
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17 September 2012
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