The BBC Good Food logo
Black pudding potato cakes with fried eggs & tomato chutney

Black pudding potato cakes with fried eggs & tomato chutney

By
Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (Freeze cakes only)
Nutrition: per serving
NutrientUnit
kcal613
fat37g
saturates8g
carbs55g
sugars14g
fibre4g
protein18g
salt1.78g
Advertisement

Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, September 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings

Sponsored content