Black Pudding Potato Cakes With Fried Eggs & Tomato Chutney

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

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  613

• Protein

  18g

• Carbs

  55g

• Fat

  37g

• Saturates

  8g

• Fibre

  4g

• Sugar

  14g

• Salt

  1.78g

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

Directions

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.
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.
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.

Categories: All Christmas, Courses, Fruit