Black pudding potato cakes with fried eggs & tomato chutney
Savoury black pudding makes these potato cakes moreish, serve for supper or brunch
Nutrition per serving
- 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
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.