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Nutrition: per serving

  • kcal613
  • fat37g
  • saturates8g
  • carbs55g
  • sugars14g
  • fibre4g
  • protein18g
  • salt1.78g
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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.

Recipe from Good Food magazine, September 2011

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Comments, questions and tips (10)

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Overall rating

A star rating of 3.9 out of 5.8 ratings

Jacqui Wellman 1

Just finished eating this. Wouldn't do again. Used just a teaspoon of sugar in the chutney and it turned out very nice. The potato cakes were brown each side and hottish but couldn't really taste the black pudding or the spring onions. Not unpleasant but just not that nice. Avoid.

nataliewebb222CvNpVwM3

I think the quantity of sugar should be 1 TEASPOON not tablespoon. Far too sweet!

lizleicester

A star rating of 4 out of 5.

Black pudding hash if your patties fall apart as mine did! Tasty and easy - a good way to use up spare mash.

deegeejay

Not very nice recipe and it took much longer to cook the patties than 3 minutes each side. I checked them after 3 minutes each side and they were cold. The onion in the chutney was undercooked even after 10 minutes. I won’t be cooking this again

7thsoncook93982

Learn to cook and you might be happier.

kian0910

Made these with a chilli flavoured black pudding and they are amazing xxx

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