Name: Black pudding potato cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 800g floury potatoes (we used Maris Piper); 50g butter; 1 onion finely sliced; 2 garlic cloves crushed; 200g black pudding cut into 1cm cubes; 100g mature cheddar grated; 2 tbsp rapeseed oil; 4 fried eggs to serve

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Black pudding potato cakes

Black pudding potato cakes

Mehdi Boukemach

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

plus chilling

A star rating of 4 out of 5.11 ratingsRate

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This super-simple recipe with melted cheese and crisp black pudding makes a good brunch or supper and is a great way to use up leftover potatoes

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Ingredients

Nutrition

Units:

MetricUS

800g floury potatoes

(we used Maris Piper)
50g butter
1 onion

finely sliced
2 garlic cloves

crushed
200g black pudding

cut into 1cm cubes
100g mature cheddar

grated
2 tbsp rapeseed oil
4 fried eggs

to serve

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Nutrition: per serving

kcal558
fat35g
saturates16g
carbs44g
sugars4g
fibre4g
protein15g
salt1.7g

Method

step 1

Heat oven to 180C/160C fan/ gas 4. Coarsely grate the potatoes into a tea towel and wring dry, then transfer to a bowl.
step 2

Melt the butter in a large ovenproof frying pan, and add the onion, garlic and black pudding. Cook until the onion is soft but not coloured, about 6-8 mins, then take off the heat and combine with the potatoes and cheese. Season, then bring together with your hands to shape into four generous potato cakes. Put in the fridge to chill for 30 mins.
step 3

Wipe out the pan, then heat the oil. Fry the cakes until they are lightly brown, taking care when you flip them, for 2-3 mins either side. Transfer to the oven and cook for about 15 mins until they are cooked through and crisp. Serve each one topped with a fried egg.

Recipe from Good Food magazine, April 2017

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A star rating of 4 out of 5.11 ratings

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