Black pudding potato cakes with fried eggs & tomato chutney
- Preparation and cooking time
- Serves 2
- 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
- STEP 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.
- STEP 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.
- STEP 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.