Black pudding potato cakes with fried eggs & tomato chutney

Black pudding potato cakes with fried eggs & tomato chutney

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(3 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2
Savoury black pudding makes these potato cakes moreish, serve for supper or brunch

Nutrition and extra info

  • Freeze cakes only

Nutrition: per serving

  • kcal613
  • fat37g
  • saturates8g
  • carbs55g
  • sugars14g
  • fibre4g
  • protein18g
  • salt1.78g
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  • 3 tbsp white wine vinegar
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ x 250g pack cherry tomatoes, quartered
  • 400g cold mashed potato
  • ½ bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ x 230g pack black pudding or 2 large slices, diced
  • 1 tbsp plain flour
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. 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.

  2. 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.

  3. 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.

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Comments (6)

kian0910's picture

Made these with a chilli flavoured black pudding and they are amazing xxx

westcountrymaid's picture

These are glorious. We had them for a light lunch with a couple of ""Burford Browns" .

albertine's picture

The black pudding potato cake were a cracking idea. I added a fair bit of chopped flatleaf parsley, and I didn't pay attention to what quantities I was using, but the flavours were delicious. We didn't bother with the chutney or the eggs, we had ours with a pile of garlic mushrooms and some steamed broccoli.

despinamina's picture

Loved this! Only managed to have one pattie as it was so filling. Perhaps next time I will use a little less sugar in the tomato chutney? it seemed quite sweet

henriettabranston's picture

Amazing! I'm going out to buy more black pudding right now.

glennyoung's picture

served with a poached egg instead of fried egg on a bed off rockette salad, with a little bit of balsamic syrup looked and tasted great :-)

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