Black Pudding Potato Cakes With Fried Eggs & Tomato Chutney
These black pudding potato cakes are a delightful fusion of flavors and textures. The crispy exterior of the potato cakes gives way to a savory filling of black pudding, while the tangy sweetness of the cherry tomato chutney adds a burst of freshness. Topped with a perfectly cooked fried egg, this dish is not only visually appealing but also a satisfying meal that is sure to impress.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 613 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.78 milligram of sodium
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