BLACK PUDDING POTATO CAKES WITH FRIED EGGS & TOMATO CHUTNEY
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
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
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