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Black pudding potato cakes with fried eggs & tomato chutney

Black pudding potato cakes with fried eggs & tomato chutney

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A star rating of 3.9 out of 5.6 ratingsRate
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  • 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
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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

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

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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