Black Pudding Potato Cakes Recipes

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BLACK PUDDING POTATO CAKES WITH FRIED EGGS & TOMATO CHUTNEY



Black pudding potato cakes with fried eggs & tomato chutney image

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

Provided by Good Food team

Categories     Brunch, Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.78 milligram of sodium

BLACK PUDDING POTATO CAKES



Black pudding potato cakes image

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

Provided by Mehdi Boukemach

Categories     Brunch, Lunch, Supper

Time 50m

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 558 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium

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